Dark chocolate sponge cake, traditional and Bimby recipe.
A basic recipe for preparing many cakes, but also a dessert on its own that can be enjoyed alone or with apricot jam filling to make the famous Sacher cake.
As I was saying, you can enjoy it on its own without filling for breakfast or snack, or accompanied by a scoop of vanilla ice cream or some whipped cream.
My grandchildren also sprinkle condensed milk on it.
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- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 341.35 (Kcal)
- Carbohydrates 31.15 (g) of which sugars 16.02 (g)
- Proteins 6.96 (g)
- Fat 21.80 (g) of which saturated 10.68 (g)of which unsaturated 10.46 (g)
- Fibers 2.82 (g)
- Sodium 77.79 (mg)
Indicative values for a portion of 53 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 2/3 cup sugar (or 1/3 cup erythritol)
- 5 eggs (at room temperature)
- 6 tbsp butter (soft)
- 1/4 cup sunflower oil
- 1 tbsp powdered sugar (vanilla flavored)
- 1 1/4 cups all-purpose flour (or low glycemic index)
- 1 packet baking powder
- 5 oz dark chocolate
- 1 pinch salt
A look at health
Tools
What we need
- 1 Electric whisk or the Bimby
- 3 Bowls
- 1 Springform pan 9.5 inches
- 1 Chopper or the Bimby
Steps
Preliminaries
Preheat the oven to 350°F. Butter and flour a springform pan (Ø 9.5 inches) and set aside.
Place the sugar in your blender and pulverize it. Transfer to a bowl and set aside.
In a bowl, place the egg whites and salt and beat them until stiff peaks form, then set aside.
Let’s move on to the chocolate: Place the chocolate pieces in your blender or chopper and finely chop.
Transfer it to a large glass bowl, along with the butter and oil, then melt in the microwave or double boiler.
Once the mixture has liquefied, add the powdered sugar set aside, the vanilla sugar, and the egg yolks, mix with the whisk. Once the mixture is homogeneous, add the all-purpose flour and sifted baking powder, and mix again.
Gently fold in the beaten egg whites a little at a time to avoid deflating with a pastry spatula, using movements from bottom to top. Transfer everything to the previously prepared pan and bake in the hot oven for 30-35 minutes (350°F).
Remove the pan from the oven, unmold the chocolate sponge cake onto a wire rack and let it cool completely.
Place the sugar in the bowl, and pulverize: 20 sec./speed 10. Transfer to a bowl and set aside.
Now place the butterfly inside the bowl, and put the egg whites and salt in it.
Beat until stiff peaks: 4 min./speed 3.5.
Once the egg whites are beaten, remove the butterfly, and transfer the beaten egg whites to a bowl and set aside.
Let’s move on to the chocolate: Place the chocolate pieces in the bowl, chop: 10 sec./speed 7. Gather at the bottom with the spatula, and add the butter, and the oil, then melt with the basket instead of the measuring cup: 5 min./122°F/speed 1.
Once the mixture has liquefied, add the powdered sugar set aside, the vanilla sugar, and the egg yolks, mix: 10 sec./speed 3
Add the all-purpose flour and sifted baking powder, and mix with the measuring cup: 10 sec./speed 3.
Now remove the bowl from its seat and gently fold the chocolate mixture into the egg whites, using a pastry spatula with movements from bottom to top
Transfer everything to the previously prepared pan and bake in the hot oven for 30-35 minutes (350°F). Remove the pan from the oven
unmold the dark chocolate sponge cake onto a wire rack and let it cool completely.
Dark Chocolate Sponge Cake.
Storage: 3 days covered under a cake dome
