Chocolate sponge pastries
Description
It goes wonderfully with tea and coffee. Anyone who tastes this dessert even once will be captivated by its incredible chocolate flavor! You can use farm cream or store-bought; the important thing is to whip it thoroughly but not over-whip so it blends perfectly with the cocoa. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the indicated ingredients.
- 2
Step 2
Crack the chicken eggs into the bowl of a food processor or mixer; add granulated sugar and salt to the same bowl. Beat for about 4–5 minutes on the appliance’s highest speed.
- 3
Step 3
Fold wheat flour and cocoa powder into the beaten egg mixture. Fold gently so you do not deflate the air bubbles in the batter.
- 4
Step 4
The dough should turn out brown and chocolate‑coloured.
- 5
Step 5
Bake the sponge in a multicooker on the “Bake” program for 50 minutes, or in the oven for 35 minutes at 180°C. Cool it thoroughly before proceeding.
- 6
Step 6
Whip the cream with sugar and cocoa powder until it becomes a cream.
- 7
Step 7
Cut the sponge layer horizontally in half so you have two layers, then trim the rounded edges so the layers are rectangular or square. Spread the prepared cream on the first layer.
- 8
Step 8
Cover with the second cake layer. Spread the remaining cream on top and cover the surface. Sprinkle with chopped walnut, hazelnut, peanut kernels, etc. Place the prepared cake in the refrigerator to soak for at least 1 hour.
- 9
Step 9
Then cut into serving-sized pieces and bring to the table.
- 10
Step 10
Don’t forget to serve the treat with tea or coffee.