Composition / ingredients
Step-by-step cooking
Step 1:
How to bake a Sponge cake Chocolate delight? Prepare the ingredients for the sponge cake. In a separate bowl, mix cocoa, flour and starch.
Step 2:
In a large bowl, mix the eggs with sugar.
Step 3:
Put on a steam bath and stir the egg mixture with a whisk, heating to 40*-45*C until the sugar dissolves. Carefully remove the bowl from the pan and beat with a mixer for 10-12 minutes.
Step 4:
Add a mixture of flour, cocoa, starch and gently, from bottom to top, mix the dough by hand with a spatula or whisk of a switched-off mixer, so that the dough does not drop during baking, pour the dough into a mold and bake for 30 minutes at 170 * C. Check readiness with a toothpick, it should be dry. The diameter of the mold is approximately 20 cm. The smaller the diameter of the mold, the longer the baking time. The temperature and cooking time may differ from those specified in the recipe.
Step 5:
Prepare the ingredients for the cream.
Step 6:
Pour sugar into a saucepan, then starch and mix. Break the eggs in the same place and mix thoroughly with a whisk.
Step 7:
Then add condensed milk, mix.
Step 8:
Milk and mix again.
Step 9:
Put the saucepan on the fire and, without stopping stirring, cook the cream. Remove from the stove, mix actively with a whisk, the cream turns out like a pudding, it is dialed into a spoon with a slide. Add the butter, and close - let it melt, mix with a whisk after 5-10 minutes.
Step 10:
Cut the cooled biscuit in half, smear the first biscuit with cream, lay the second biscuit on top and smear with cream again.
Step 11:
The top and sides of the cake are also generously smeared with cream.
Step 12:
Decorate as desired with melted chocolate.
Step 13:
Cake " Chocolate delight" is ready, have a nice tea party for everyone!!!
All the secrets of making a tall, beautiful, lush sponge cake read the article about the biscuit dough .
Important! The size of the mold must match the number of ingredients. If you do not have a shape of a diameter suitable for the recipe or you want to bake a pie or a cake of a larger or smaller size, an article about how to make the right calculations and not make a mistake will help, how to choose the shape of the desired diameter .
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Chicken egg - 80 kcal/100g
- Potato starch - 300 kcal/100g
- Boiled condensed milk - 328 kcal/100g
