- 180 grams butter
- 200 grams any dark chocolate
- 4 egg whites
- 50 grams sugar (for egg whites)
- tbsp lemon juice
- 4 egg yolks
- tbsp vanilla extract (or standarde package vanilla sugar 10-15 grams) optional: tbsp rum
- 100 ml cold millk
- 200g ground cookies (petit or any other similar) tip: could be gluten free
- powdered sugar
Add water to the pot and bring it to a boil, then cover it with a metal bowl or a plate. Add butter and dark chocolate. The exact quantities are written not only in the video but also in the list of ingredients (it says: open for the list of ingredients).
Melt the butter and chocolate (on steam) and leave to stand until use. It can be lukewarm, later when it is needed.
Divide eggs into yolks and egg whites.
Add sugar and lemon juice to the egg whites and mix for 3-4 minutes into solid snow, meringue.
Add sugar and vanilla sugar or vanilla flavoring to the egg yolks, optionally a teaspoon of rum (my recommendation is to put rum).
Mix at maximum speed for 3-4 minutes, then add previously melted butter and cooking chocolate (can be lukewarm).
Continue mixing at the same speed for a few more minutes until the mixture becomes relatively firm.
Gradually add milk (drop by drop) while mixing for the next few minutes.
Add ground biscuits (can use any, TIP: for gluten-free version add gluten-free ground biscuits).
Continue to mix at a slow pace for a few minutes, then mix the previous meringue or egg whites into the mixture.
The mold I used is 30 × 20 cm, but as I said, you can use any mold you prefer. The mold should be coated with butter and floured, and the excess flour shook off the mold.
Pour the chocolate biscuit mixture into the mold, and by moving the mold to one side and the other, level the mixture out to be flat.
Chocolate sponge cake is baked for half an hour at 175 ° C without a fan. TIP: If you use a fan, be careful and bake for about 5-7 minutes shorter. Also, if you use a larger mold, the mixture will spread out, and you won't need as much lengthy heat treatment of the cake. So in the case of a different mold use experience and your gut feeling.
Take the chocolate sponge cake out and cool for 15 minutes at room temperature. It will sink (it will shrink and descend), but so it should, so do not worry about it. Don't try to keep the sponge cake in the half-open oven and then take it out because it will sink anyway - that's how it's supposed to be.
After it has cooled down a bit, turn the chocolate sponge cake over on a baking sheet, slice, and serve sprinkled with powdered sugar. It already has a great chocolate taste, but you can play around and add cream to your liking and taste.