Gastronomixs

Chocolate sponge cake

A light, but rich sponge cake with the addition of hazelnut. This extremely fluffy version of sponge cake is always made using a microwave.

Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.

Makes 800g.

Chocolate sponge cake

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Ingredients

240

g

sugar

300

g

egg whites

30

g

cocoa powder

140

g

hazelnut powder

100

g

flour

As needed:

 

salt

Preparation method

  • Purée all ingredients in a blender until as smooth as possible.
  • Strain the purée through a fine sieve.
  • Fill a siphon and aerate with 3 cartridges.
  • Spray the mass into paper coffee cups, filling each cup to approximately 1/3.
  • Heat in a microwave oven at full power for 40 to 50 seconds. Make sure that the sponge cake is soft and moist, i.e. not dry.

Serving suggestions

  • In a dessert with a meringue of yuzu and salted hazelnut.
  • As a friandise dusted with hazelnut powder.
  • Dry the sponge cake at 60°C for several hours and use as a crunchy garnish in desserts.

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