Chocolate Sponge Cake
1.
Mix small pieces of dark chocolate with milk. Heat over water and stir continuously until the chocolate is completely melted. Remove the milk pan from the hot water (or directly use the microwave to heat it and stir until the chocolate is melted). Cool the chocolate liquid to room temperature for later use.
2.
Beat the eggs into a large bowl.
3.
Add caster sugar and beat with a whisk.
4.
Keep beating until the egg becomes thicker and thicker.
5.
Keep whipping until you lift the whisk, and the egg liquid dripping from the whisk will not disappear immediately after falling into the large bowl, and the eggs will be beaten.
6.
Mix low-gluten flour and cocoa powder through a sieve.
7.
Sift half into the beaten egg. Use a spatula to quickly stir from the bottom to mix the egg liquid and powder evenly.
8.
Sift in the other half of the flour and cocoa powder mixture and continue to mix evenly.
9.
Pour the chocolate liquid prepared in the first step into the mixed batter. , Continue to mix the chocolate liquid and the batter completely with a quick mixing method.
10.
Pour the mixed batter into the cake mold, and shake the poured batter twice on the countertop to produce large bubbles. Put the mold into the baking tray, put it into the preheated 175℃ oven, bake for about 25 minutes
Tips:
1 When adding flour and chocolate liquid to the egg liquid and mixing, the action should be rapid, large-scale mixing, and mixing as soon as possible to avoid defoaming due to long-term mixing.
2 Put a toothpick into the center of the cake. After pulling it out, there is no residue on the toothpick, which means that the cake is completely cooked.
