Winter is coming and I caught myself that I mostly think about pizza, pasta, nice crispy bread and Cakes. Once in a while I'm letting myself go and eat this stuff (extra work out after is a good deal, no guilty feelings=))
I called my friend, Aviva, and ask her to tech me how to make a sponge chocolate cake. She gladly agreed and here I am sharing it with you.
Ingredients:
Margarin - 2 sticks
70% Cocoa chocolate - 100 gram
Eggs - 5 big (6 if they small)
Flour - 1,5 cup
Sugar - 1.25 cup
Vanilla sugar - 1 small pack
Milk - 6 tb.sp
Baking powder - 1,5 teaspoon
Cocoa - 3 tb.sp
Whiskey/Cognac - 2 tb.spoon (30 ml)
Direction:
Place in cooking path:
margarin, chocolat, vanilla sugar, Whiskey, milk and 0,25 cup of sugar.
Melt it over small fire.
Remember!! You don't boil it! Just melt and remove from fire.
After you melt it add and mix one by one egg yolk.
Take one cup of chocolate mixture and put it in the fridge. We will need it for later, to cover baked cake with it.
*Taste great, almost Nutella but hand made.
Put egg whites into mixer and mix well.
Add sugar (all) slowly.
Note** Add sugar only when eggs became heavy white.
Tip* You will make your egg whites more puffy if you take eggs out of the fridge 20 min before, they will be home temperature.
Add flour and chocolate mixture into egg white in a small portion. Divide the process into 3 stages and mix it very gentle because you don't want to ruin puffiness of it.
Prepare a baking pan.
Grease it with margarin or olive oil.
Put mixture into baking pan.
Put it into preheated oven for 1 hour, 300F
Tip* When baking process toward the end (about 10 min) shut off the oven and keep the cake inside for 20 min, it will keep the cake puffy because it stay in worm place and cool down slowly.
Take it out of the form.
Take the chocolate from the cooler (which we put before) and apply all over the cake. (after fridge it will look like chocolate paste)
Enjoy=)
Thank you for attention.
I called my friend, Aviva, and ask her to tech me how to make a sponge chocolate cake. She gladly agreed and here I am sharing it with you.
Margarin - 2 sticks
70% Cocoa chocolate - 100 gram
Eggs - 5 big (6 if they small)
Flour - 1,5 cup
Sugar - 1.25 cup
Vanilla sugar - 1 small pack
Milk - 6 tb.sp
Baking powder - 1,5 teaspoon
Cocoa - 3 tb.sp
Whiskey/Cognac - 2 tb.spoon (30 ml)
Direction:
margarin, chocolat, vanilla sugar, Whiskey, milk and 0,25 cup of sugar.
Melt it over small fire.
Remember!! You don't boil it! Just melt and remove from fire.
After you melt it add and mix one by one egg yolk.
Take one cup of chocolate mixture and put it in the fridge. We will need it for later, to cover baked cake with it.
*Taste great, almost Nutella but hand made.
Put egg whites into mixer and mix well.
Add sugar (all) slowly.
Note** Add sugar only when eggs became heavy white.
Tip* You will make your egg whites more puffy if you take eggs out of the fridge 20 min before, they will be home temperature.
Add flour and chocolate mixture into egg white in a small portion. Divide the process into 3 stages and mix it very gentle because you don't want to ruin puffiness of it.
Prepare a baking pan.
Grease it with margarin or olive oil.
Put mixture into baking pan.
Put it into preheated oven for 1 hour, 300F
Tip* When baking process toward the end (about 10 min) shut off the oven and keep the cake inside for 20 min, it will keep the cake puffy because it stay in worm place and cool down slowly.
Take it out of the form.
Take the chocolate from the cooler (which we put before) and apply all over the cake. (after fridge it will look like chocolate paste)
Enjoy=)
Thank you for attention.
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