Chocolate sponge cake

The perfect basis for cakes, petit fours, and friandises. Use the cut-off bits as a key ingredient for making chocolate crumble.

Makes 1100g.

Chocolate sponge cake

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icing sugar



almond flour



cocoa powder




Preparation method

  • Beat together the butter and icing sugar in a planetary mixer fitted with a butterfly whisk.
  • Now mix in the almond flour, cocoa powder, and the eggs until smooth.
  • Pour into a stainless-steel gastronorm tray, size ½ GN, or a similar baking tin, each lined with baking paper.
  • Bake in the oven for 35 to 40 minutes at 180°C.
  • Leave to cool on the workbench.
  • Portion into the desired shape and freeze.
  • Cut the sponge cake into thin slices on a food slicer and cut into circles with a cutter.
  • Use the cut-off bits to dry and make a crumble.

Serving suggestions

  • Delicious in a dish with blood orange, white chocolate, and strawberry.
  • Combines beautifully with coffee, chocolate, and anise.
  • In a composition with components of almonds, peach, and vanilla.

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