Directions
Melt the chocolate with the butter to 35-45°C (95-113°F).
At the same time, whip the egg whites with the sugar.
Add the egg yolks to the first mixture heated to 50-55°C (122-131°F), then add a small amount of the whipped whites to soften, and then add the rest, stirring with a rubber spatula or a scraper.
Add the sifted flour a little at a time, mixing until just combined.
Bake at 356-374°F in prepared pans for 12-15 minutes or until sponge bounces back when pressed lightly in center of pan.
Recipe Note:
This recipe delivers the rich Fino de Aroma flavors of the Luker Chocolates in this moist, dense cake. Use the sponge for cake layers, an entrement base or serve warm out of the oven with chocolate sauce and a scoop of vanilla gelato.
Pictured cake using Perla 64%.
Have a recipe you'd like to share? Tag us on social @ifiProvisions and use #PastryatHome for a chance to get featured across our channels. Happy baking!
Leave a comment