Essentials

BISCUITS, PASTRIES & BASICS

CHOCOLATE SPONGE BISCUIT

Unit of measure

Choose your unit of measure for the recipe ingredients

Ingredients

  • 385 g
    Abinao 85%
    • Abinao 85%
    • Guanaja 70%
    • Caraïbe 66%
    • Extra Bitter 61%
    • Oriado 60%
    • Caraque 56%
    • Araguani 72%
    • Andoa Dark 70%
    • Nyangbo 68%
    • Alpaco 66%
    • Manjari 64%
    • Illanka 63%
    • Taïnori 64%
    • Macaé 62%
    • Equatoriale Dark 55%
    • Extra Dark 53%
    • Satilia Dark 62%
    • Xocoline 65%
  • 400 g Egg whites
  • 220 g Sugar (or maltitol if using XOCOLINE NOIRE)
  • 200 g Egg yolks
  • 220 g Butter
  • 70 g Pastry flour
Select your mixture’s total weight
For
g

Recipe

Beat the egg whites with the sugar. Add the egg yolks to the chocolate and butter, which you have melted at approx. 50-55°C (120-130°F).

Incorporate a small amount of beaten egg whites to make the mixture more liquid, followed by the remaining egg whites and finally the sifted flour.

BAKING: In a mold, frame or on a baking mat at 170-190°C (340-375°F).

600g to 2400g for a 40 x 60cm mold.

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