Chocolate Sponge Cake
A light, rich hazelnut-chocolate sponge cake aerated in a siphon and cooked in the microwave.
ā±ļø Prep: 20 minš³ Cook: 1 min
Nutritionper 1 pieceāŗ
190
Calories
5g
Protein
22g
Carbs
8g
Fat
Ingredients
| 240 g | sugar |
| 300 g | egg whites |
| 30 g | cocoa powder |
| 140 g | hazelnut powder |
| 100 g | flour |
| as needed | salt |
Instructions
- PurƩe all ingredients in a blender until as smooth as possible.
- Strain the purƩe through a fine sieve.
- Fill a siphon and aerate with 3 cartridges.
- Spray the mass into paper coffee cups, filling each to approximately 1/3.
- Heat in a microwave at full power for 40 to 50 seconds, until soft and moist but not dry.
Serving suggestions: In a dessert with a yuzu meringue and salted hazelnut; as a friandise dusted with hazelnut powder; dry at 60Ā°C for several hours and use as a crunchy garnish. Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.