CHOCOLATE SPONGE CAKE
What distinguishes chocolate sponge from chocolate cake? Basically they are almost similar, it's just that chocolate sponge is lighter in texture, not too oily because it uses less margarine, and also not too sweet because it only uses powdered chocolate, not dark cooking chocolate.
To practice chocolate sponge recipe is very easy. The ingredients needed can be found in the nearest market and supermarket. The tools used are very simple.
To get a perfect sponge, don't stir the ingredients too long with a mixer. The comparison between the ingredients used must also fit and the ingredients are in good quality. Dry and sift the flour that will be used first, so that it is free of water and lumps. Moist flour will cause the sponge not to expand.
For variety, you can add a spread of jam or cream between 2 pieces of chocolate sponge. But if it's not there, you can serve it without any additions, just cut to taste.
INGREDIENTS:
- 175 grams of flour
- 25 grams of powdered chocolate
- 25 ml of full cream liquid milk
- 100 grams of margarine, melt
- 150 grams of refined sugar
- 6 eggs
- ½ tb emulsifier
- ½ teaspoon of baking powder
- T tsp chocolate paste
INSTRUCTIONS:
- Beat the eggs, sugar and emulsifier until it expands. Add flour, powdered chocolate and baking powder while sifting and stirring evenly.
- Add liquid milk, melted margarine and chocolate paste little by little while stirring slowly.
- Pour in a 20x20x7 cm baking dish that has been marinated with margarine and covered with baking paper. Bake for 30 minutes in an oven at 180ºC.
- Remove it from the oven, let it cool and slice the sponge into 16 parts.
