Chocolate sponge cake with chocolate
6 servings
50 minutes
Chocolate biscuit with chocolate is a true delight for lovers of rich cocoa flavor and airy texture. This dessert originates from Italian cuisine, where chocolate treats are valued for their depth of flavor and velvety structure. The biscuit turns out tender and porous due to the combination of whipped eggs, milk, and baking powder, while pieces of chocolate inside provide pleasant surprises with every bite. The top layer soaked in aromatic chocolate glaze makes this dessert particularly appealing. It is served as a standalone treat with coffee or tea and also used as a base for complex cakes with creamy layers. The taste of the biscuit is a harmony of sweetness and a light bitterness of cocoa, making it a versatile dessert suitable for cozy home evenings as well as festive events.
1
Beat the egg with sugar, then add and mix well the milk, cocoa, flour, salt, baking powder, and butter.
- Chicken egg: 1 piece
- Sugar: 200 g
- Milk: 200 ml
- Cocoa powder: 30 g
- Wheat flour: 200 g
- Salt: to taste
- Baking powder (raising agent): 2 teaspoons
- Butter: 50 g
2
Chop the chocolate into pieces and mix.
- Chocolate: 100 g
3
Pour the mixture into the greased form.
4
For a tasty crust, brush with a mixture of 2 tablespoons of cocoa, 1 tablespoon of oil, 2 tablespoons of milk, and 4 tablespoons of sugar.
- Cocoa powder: 30 g
- Butter: 50 g
- Milk: 200 ml
- Sugar: 200 g
5
Bake for 40 minutes at 180 degrees, piercing.
