Straight from Grandma’s cookbook, a delicious and superlative chocolate sponge cake.
By following my tips you can make a cake whose dough will not be the usual sponge cake!
In fact, the base will be processed with bitter cocoa powder.
This can be enriched with filling creams and will create an even tastier version than the more classic preparation.
SERVINGS:6
INGREDIENTS:
- 1/2 cup of all purpose flour
- ¼ cup + 3 tbsp of cornstarch
- 5 eggs at room temperature
- 1 cup of sugar
- 1/2 cup of bitter cocoa powder
- 1 cup of mascarpone cheese
- 1 cup of whipping cream
- 2/3 cup of chocolate chips
- powdered sugar to taste
DIRECTIONS:
To prepare the chocolate sponge cake, separate the yolks from the egg whites (it is best if the eggs are at room temperature).
Add 0.75 cup of sugar to the yolks and beat them with electric whips for at least 15 minutes.
Heat the oven to 350 F (a preheated oven will promote proper baking).
Separately, whip the egg whites until stiff (you need to put in a pinch of salt to make it easier).
With a spatula, combine the two compounds, mixing from the bottom up, gently.
Add, sifting, the flour and cocoa, always mixing from the top down gently.
Line a 9 inches diameter round cake pan with baking paper, spread the batter, level it well and bake for 30 minutes.
In a bowl, whip the cream with the remaining sugar, then add the mascarpone (take it out of the refrigerator at least 15 minutes before using it) and mix well, finally add the chocolate chips.
After the time has elapsed, check the baking of the sponge cake with the toothpick test: stick a toothpick into the dough; if it comes out dry, it is ready.
Now take it out of the oven and let it cool inside the mold.
Remember that it is important to let the dessert cool before unmolding it.
So, when it is completely cold, unmold it from the pan, cut it in half and fill with the mascarpone cream.
Serve your chocolate sponge cake by dusting with powdered sugar (if you want to add an extra touch of flavor, you can opt for vanilla sugar).
