Chocolate sponge cake
8 servings
60 minutes
High, light and at the same time chocolatey - everything we expect from a sponge cake in principle, this recipe will more than suffice. And at the same time, you can cook it quickly, simply, if, of course, you have a good mixer and a reliable baking pan in which nothing burns. Chocolate sponge cake can become both a cake crust and a base for a roll - you just need to roll out the dough thinner and twist it before it cools down and loses its plasticity. And as an independent dessert, for example, with ice cream, it is simply wonderful. You will definitely be asked for this universal recipe - do not share and surprise everyone again next time.
1
Whisk the eggs with sugar and a pinch of salt at high speed for 6-8 minutes until fluffy and homogeneous.
- Chicken egg: 5 piece
- Sugar: 150 g
2
In a separate bowl, mix flour, cocoa, and starch.
- Wheat flour: 80 g
- Cocoa powder: 45 g
- Cornstarch: 30 g
3
Sift the dry mixture into the egg mixture and fold in with a silicone spatula, moving from bottom to top. This should be done quickly to prevent the foam from collapsing.
- Wheat flour: 80 g
- Cocoa powder: 45 g
- Cornstarch: 30 g
4
Grease the baking pan with oil and dust with cocoa.
- Cocoa powder: 45 g
5
Place the dough in a mold and send it to an oven preheated to 170 degrees for 30-40 minutes. To check the readiness of the biscuit, poke it with a toothpick - it should come out dry and clean.
6
Let the baked biscuit cool for 5 minutes. Then remove from the mold and cool on a rack.
