Chocolate sponge cake

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make chocolate sponge cakes with cream? First, prepare the necessary ingredients for the dough. The amount of sugar can be adjusted to your taste. Choose high-quality chocolate with a high cocoa content. Almonds can be replaced with your favorite other nuts. Turn on the oven at 180 degrees.

2. STEP 2

   

   In a heavy-bottomed saucepan, combine the butter and chopped chocolate.

3. STEP 3

   

   Melt the butter and chocolate over low heat, stirring constantly so that nothing burns.

4. STEP 4

   

   Wash the eggs and beat them into a deep bowl. Add sugar. Using a mixer, beat the eggs with sugar into a fluffy light foam.

5. STEP 5

   

   Sift flour with baking powder and cocoa. Thanks to sifting, the flour will be saturated with oxygen, and the cakes will turn out more tender and fluffy.

6. STEP 6

   

   Gently fold flour mixture into beaten eggs.

7. STEP 7

   

   Add ground almonds and mix everything again. You don’t have to add almonds, then the dough will be less dense, more porous and airy.

8. STEP 8

   

   Pour the chocolate-butter mixture into the dough.

9. STEP 9

   

   Mix everything thoroughly until smooth.

10. STEP 10

    

    Pour the chocolate dough into a rectangular baking dish lined with parchment and smooth it out. Bake the sponge cake for about 35 minutes at 180°C. The exact time depends on the features of your oven. Do not open the oven for the first 25-30 minutes, otherwise the biscuit may settle. You can check readiness with a toothpick: insert it into the middle of the biscuit and immediately remove it. If the toothpick is dry, then the biscuit is ready.

11. STEP 11

    

    Prepare the necessary ingredients for the cream. The butter and nut butters should be at room temperature, so remove them from the refrigerator in advance. Oil and paste are taken in a 1:1 ratio. The cream turns out to be quite greasy. Therefore, if you want a less fatty cream, you can increase the amount of nut butter and take less oil.

12. STEP 12

    

    Place the soft butter and nut butter in a deep bowl and beat with a mixer until smooth.

13. STEP 13

    

    Cool the finished biscuit and trim its edges. I also cut off the top so that the cakes turned out to be even rectangles.

14. STEP 14

    

    Cut the biscuit into equal rectangles. There should be an even number.

15. STEP 15

    

    Coat one half of the sponge cake with cream and cover it with the other half.

16. STEP 16

    

    Coat the resulting cakes with cream on all sides.

17. STEP 17

    

    Crumble the biscuit scraps.

18. STEP 18

    

    Roll the cakes in biscuit crumbs.

19. STEP 19

    

    Cool the rest of the cream, then put it in a pastry bag and decorate the cakes with roses. Bon appetit!

Comments on the recipe

String

08.11.2023

4.9

You can make such cakes from sponge cakes and cocoa.