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CHOCOLATE SPONGE CAKE

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The sponge cake with chocolate is a great variation of the classic sponge cake. The preparation isn’t much different from the classic one: replace part of the flour with cocoa. The use of this type of sponge allows to use any kind of filling and with its delicate flavor enhances the aromas. You can also keep in the fridge in a plastic bag for three days or in the freezer wrapped with aluminum foil and stored over 30 days.

Preparation time:

1 hour and 30 minutes

Cooking time:

1 hour

Dose:

1 cake

Difficulty:

Average

- Ingredients -

  • 200 g of flour 00
  • 70 g of cocoa powder
  • 200 g of sugar
  • 6 eggs
  • 3 egg whites

In a bowl beat 6 egg yolks with sugar. Add the flour and cocoa. In another bowl beat the egg whites all. Mix the egg whites with the rest of the dough, trying to remove as little as possible the egg whites. Put the dough in a greased and floured baking sheet from 22-25 cm and then cook at 180 ° C for one hour. Doesn’t open the oven before so that the sponge is growed. At the end of cooking to check if the cake is fully baked by inserting a toothpick in the center of the cake. If the toothpick is dry, the cake is cooked.

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