Chocolate sponge cake serves as a base for cakes, pastries and desserts. Light airy dough with a pleasant chocolate flavor goes well with butter and fruit cream. Sponge cake can be prepared both in the traditional way and in a light version for those who count calories.
It is necessary
-
- For a traditional chocolate sponge cake:
- 100 g butter;
- a glass of granulated sugar;
- 4 eggs;
- 200 g sour cream;
- 1, 5 cups flour;
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- a teaspoon of baking soda.
- For a low calorie biscuit:
- 300 g each granulated sugar and flour;
- a glass of vegetable oil;
- 50 g cocoa powder;
- a teaspoon of baking powder;
- a pinch of salt and vanilla;
- 2 glasses of water.
- For flourless biscuit:
- dark chocolate bar;
- 4 eggs;
- 100 g granulated sugar.
Instructions
Step 1
A traditional chocolate sponge cake is made with eggs, sour cream, sugar and butter. Whisk in softened butter and granulated sugar until the mixture turns white. Continuing to beat, add eggs one at a time, then pour in the sour cream and bring the mixture until smooth. In a separate bowl, combine flour, cocoa powder, salt and baking soda. Add the dry mixture to the egg-butter-sour cream and stir well.
Step 2
Prepare a baking dish - grease the bottom and sides with butter. The form should be at least 24 cm in diameter, the biscuit will rise during baking, the dough should fill it by no more than a third of its volume. Bake the product at 180 degrees for at least half an hour, check readiness with a toothpick. If the dough does not stick to it, then the biscuit is ready. After cooling, it can be cut into cakes and smeared with cream.
Step 3
For those who want to reduce the calorie content of baked goods, there is an option for making a biscuit without butter and eggs. Combine dry ingredients: granulated sugar and flour, cocoa powder, vanilla, baking powder and salt. Add vegetable oil and water to the dry mixture. Knead the dough until smooth and place in a non-stick baking dish. Bake for 40 minutes at 200 degrees, check readiness with a toothpick. The biscuit is very juicy. You can make cakes from a chocolate sponge cake, for this you need to pour the dough into molds.
Step 4
You can make a flourless chocolate sponge cake. Separate the egg whites from the yolks. Melt the dark chocolate bar in a water bath. Beat the whites with a mixer with a pinch of salt until dense foam. Beat the yolks with granulated sugar until white. Pour the melted chocolate into the yolks and stir gently with a wooden spatula. Then add the whipped egg whites and mix gently as well. Pour the resulting dough into a non-stick baking dish and bake in an oven preheated to 180 degrees for 40 minutes. Such a biscuit will have a rich chocolate flavor.
