Chocolate sponge cake

6 servings
1 hour 40 min

How to make sponge chocolate cakes with cream? First, prepare the necessary ingredients for the dough. The amount of sugar can be adjusted to your liking. Choose high-quality chocolate with a high cocoa content. Almonds can be replaced with your favorite other nuts. Turn on the oven 180 degrees.

In a thick-bottomed saucepan, combine butter and chipped chocolate.

Melt the butter with the chocolate over low heat, stirring constantly so that nothing burns.

Wash the eggs and drive them into a deep bowl. Pour in the sugar. With a mixer, whisk the eggs with the sugar into a puffy, light foam.

Sift the flour with baking powder and cocoa. Thanks to sieving, the flour will be saturated with oxygen, and the cakes will turn out to be gentler and more magnificent.

Gently mix the flour mixture to the beaten eggs.

Add the ground almonds and stir everything again. Almonds can not be added, then the dough will be less dense, more porous and airy.

Pour the chocolate butter mixture into the dough.

Mix everything thoroughly until smooth.

Pour the chocolate dough into a parchment-lined rectangular baking dish and flatten it. Bake the biscuit for about 35 minutes at 180 ° C. The exact time depends on the features of your oven. For the first 25-30 minutes, do not open the oven, otherwise the biscuit can settle. You can check the readiness with a toothpick: stick it in the middle of the biscuit and immediately remove it. If the toothpick is dry, then the biscuit is ready.

Prepare the necessary ingredients for the cream. Butter and nut paste should be at room temperature, so take them out of the fridge beforehand. The oil and paste are taken in a ratio of 1: 1. It turns out the cream is quite fatty. Therefore, if you want a less fatty cream, then you can increase the amount of nut paste, and take smaller oils.

Put the soft butter and nut paste in a deep container and whisk with a mixer until smooth.

Cool the finished biscuit and level its edges. I still cut the top so that the cakes turned out to be even rectangles.

Cut the biscuit into identical rectangles. You should get an even number.

Rinse one half of the biscuit with cream and cover it with the other half.

Coat the resulting cakes with cream on all sides.

Crush the biscuit trimmings.

Roll the cakes in the biscuit crumb.

Chill the rest of the cream, then place in a pastry bag and garnish the cakes with rosettes. Enjoy your meal!