This chocolate sponge cake is a great base for dessert. It does not contain animal products, which means it is good for fasting. A cake made from such a biscuit will also appeal to children who are allergic to eggs and cow's milk.
Here are the products that will be required for the biscuit:
- 2 tbsp. Sahara,
- 3 tbsp. flour,
- 2 tsp soda (no top),
- 1 bag of vanilla sugar
- 6 tbsp. l. cocoa,
- 2 tbsp. cold water
- 1, 5 Art. l. vinegar
- a pinch of salt,
- cinnamon (optional)
- ½ tbsp. vegetable oil.
Preparation
Preheat the oven to 180-200 degrees, grease the mold with oil. Sift flour into the mixing bowl, add cocoa, salt, sugar, vanilla sugar, soda. Stir all dry ingredients. Poke two small holes in the mixture. Pour vinegar into one of the recesses, and oil into the other. Add cold water and stir the dough. It should be thick enough.
Pour the mixture into a mold, place it in a preheated oven and bake for about 40 minutes - the match you stuck in the center of the cake should stay dry. Cool the cake, cover it with your favorite cream, fondant, or icing. You can also cut open the cupcake and sandwich it with cream. Below is one of the options for a fudge that will work with a lean cupcake.
Fondant Products:
- 2 cups sugar
- juice of half a lemon,
- ½ glass of water.
Cooking fondant
Combine sugar and water in a small saucepan, put on fire. Bring the mixture to a boil, remove the foam and cook until thickened, pour a little lemon juice into the thickened syrup. Then remove the fondant from the heat, refrigerate and beat until the fondant is thick and white.
