Genoese chocolate Sponge cake
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
1. Prepare everything (!!!) products and inventory.
2. Melt the butter and leave to cool.
3. Sift flour three times together with cocoa.
4. There is no need to lubricate the split mold with anything, just cover the bottom with parchment paper.
5. In a large bowl, break the eggs, put them on a saucepan with boiling water and immediately pour in the sugar, mix with a whisk. The egg mass should reach a temperature of about 35-40 degrees (this is literally 2-3 minutes).
6. Remove the bowl from the heat and beat the eggs with a mixer at full power until the mass increases 2-3 times (you need to spend 8 minutes on this).
When a non-floating groove remains on the surface, finish whipping.
7. Sift a third of the flour with cocoa into a bowl, mix from top to bottom (IMPORTANT!!!), now pour half of the cooled melted butter around the edges of the bowl.
Mix again. Add flour/ cocoa again, mix. Mix the oil again. the rest of the flour /cocoa. Permeshat. When the dough becomes evenly chocolate (it is impossible to stir the dough for a long time), pour it into the prepared mold.
8. Bake in a preheated 180 degree oven for half an hour. Do not open the oven door.
9. Walk along the edge of the finished biscuit with a knife. Remove it from the mold and leave to cool on the grill.
2. Melt the butter and leave to cool.
3. Sift flour three times together with cocoa.
4. There is no need to lubricate the split mold with anything, just cover the bottom with parchment paper.
5. In a large bowl, break the eggs, put them on a saucepan with boiling water and immediately pour in the sugar, mix with a whisk. The egg mass should reach a temperature of about 35-40 degrees (this is literally 2-3 minutes).
6. Remove the bowl from the heat and beat the eggs with a mixer at full power until the mass increases 2-3 times (you need to spend 8 minutes on this).
When a non-floating groove remains on the surface, finish whipping.
7. Sift a third of the flour with cocoa into a bowl, mix from top to bottom (IMPORTANT!!!), now pour half of the cooled melted butter around the edges of the bowl.
Mix again. Add flour/ cocoa again, mix. Mix the oil again. the rest of the flour /cocoa. Permeshat. When the dough becomes evenly chocolate (it is impossible to stir the dough for a long time), pour it into the prepared mold.
8. Bake in a preheated 180 degree oven for half an hour. Do not open the oven door.
9. Walk along the edge of the finished biscuit with a knife. Remove it from the mold and leave to cool on the grill.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 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
