Don't watch this recipe when you're hungry! You simply won't be able to resist and not run to the fridge in search of something sweet. Today, you'll see how to make a chocolate sponge cake topped with a crunchy hazelnut layer
You know, people who don’t like sweets at all make me suspicious. What do they eat when a huge chocolate cake is served at a celebration? Can they really not crave even a small piece of something sweet? Even when everyone else is enjoying a chocolate sponge cake? No, that’s definitely not for me.
It’s even hard for me to watch desserts being made. Watching sponge cakes being baked, or how a delicate, delicious cake cream is prepared. I find it hard to watch any action involving sweet dishes, except for one — when the dessert is brought to me. I think after reading this, you can imagine how much I had to hold myself back while we were shooting the chocolate sponge cake recipe by Ekaterina Yablonskaya.
Ingredients
Method
- Chocolate Sponge Cake
- Whisk egg yolks, whole eggs, and sugar in a mixer with a whisk attachment until the mixture lightens in color, increases in volume, and has a creamy texture.
- Sift flour and cocoa powder into the egg mixture and gently fold until the color is even.
- Whisk egg whites with sugar in a mixer with a whisk attachment until stiff peaks form.
- Carefully combine the egg whites with the main mixture, folding gently until smooth.
- Evenly spread the batter onto a baking sheet lined with a silicone mat (30x40 cm).
- Bake in a preheated oven at 180°C for 15 minutes.
- After baking, freeze the cake.
- Sprinkle with cocoa powder or powdered sugar.
- Cut the edges of the sponge and line with parchment paper, then flip and carefully remove the mat.
- Crunchy Hazelnut Layer
- Melt the chocolate in a double boiler or microwave, stirring constantly.
- Combine all the ingredients.
- Immediately spread the mixture onto the sponge cake.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.