Almond Chocolate Sponge Cake
Overview
This sponge cake is slightly different from the traditional method, but the sponge cake still has a very elastic and fluffy effect. Served with chocolate hazelnut spread and snow-white almond slices, it adds a noble temperament.
Tags
Ingredients
Steps
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Wrap oil paper around the inside of the six-inch mold in advance and lay oil paper on the bottom to make it easier to demould later
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Put milk and butter into the basin
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Heat and melt over water
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After cooling, add cocoa powder
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Mix thoroughly and set aside
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Separating egg whites and yolks
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Sugar is ready
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Use an electric mixer to beat the egg whites at low speed until they are frothy. Pour in half of the sugar and beat at high speed
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When the beat is smooth and textured, add the remaining sugar and continue to beat
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Beat until almost stiff peaks
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Add egg yolk and continue beating at high speed for more than 1 minute
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It looks good; now you can start preheating the oven, 170 degrees, for 10 minutes, upper and lower heat
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Sift in flour
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Mix quickly and lightly
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Pour in the cocoa milk paste
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Mix well
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Pour into a mold lined with oil paper and shake it vigorously a few times to release big bubbles
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Put into the preheated oven, middle and lower layers, heat up and down, 170 degrees for 40 minutes
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Take it out of the oven, turn it upside down on a drying rack, tear off the parchment paper around and at the bottom, and let it cool
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When it is still warm, you can turn it over, face up, and use a blade to remove the smooth skin on the top
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Prepare chocolate hazelnut spread and sliced almonds
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Spread an even layer of chocolate hazelnut spread, as thin or as thick as you like
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Sprinkle almond slices on top, cover and refrigerate for about 2 hours
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Cut into pieces and share the delicious food with your family
