Creamy Chocolate Sponge Cake

This delicious sponge cake is even more indulgent than the traditional version, reminiscent of a giant petit gâteau.
It's ideal for decorating and creating a beautiful Easter nest.

Neuza Costa

9 March, 2024

Ingredients:

• 12 egg yolks
• 4 whole eggs
• 250 g (8.8 oz) of sugar
• 80 g (2.8 oz) of low-fat cocoa powder
• 80 g (2.8 oz) of plain wheat flour
• Parchment paper
• Butter
• A 24 cm (about 9.5 inches) diameter cake pan, previously buttered, lined with parchment paper, and buttered again
• 100 g (3.5 oz) of egg threads (opcional)
• Chocolate dragees
• Chocolate eggs
• Assorted chocolate almonds

Instructions:

1. In a bowl, place the egg yolks and whole eggs.
   Add the sugar and beat on medium speed for 15 minutes.
2. After 15 minutes, add the sifted cocoa and flour through a fine sieve.
   Fold everything together well with a spoon.
   Pour the batter into the prepared pan.
3. Bake in a preheated oven at 190°C (374°F) for 20 minutes.
   If you prefer the sponge cake less creamy, leave it in the oven for an additional 5 minutes.
   After baking, remove from the oven and let it rest in the pan for 12 hours.
4. When ready to serve, place the sponge cake on a plate.
   Carefully remove the parchment paper.
   Decorate as desired with egg threads, chocolate eggs, dragees, and chocolate almonds.
   And it's ready to serve.

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The IntenseFlavour team wishes you a bon appetit!