Chocolate sponge cake ingredients
(Makes one 16cm chocolate cake)
3 large eggs, 80g sugar, 30g potato starch, 40g flour, 2 Tbsp cocoa powder, 1.5 tsp baking powder
Dark chocolate filling
200ml heavy cream, 90g sugar, 260g chopped dark chocolate, 30g butter
1) Prepare the mixture
Beat three eggs with sugar in a mixing bowl until the sugar has dissolved. Pour the mixture into a blender and whisk until it triples in volume. Our Kitchen Assistent will make light work of whisking. Next, sift the potato starch with flour, cocoa powder and baking powder. Then fold the dry ingredients into the whipped egg mixture. Pour the batter into a 16 cm cake ring.
2) Steam for sponginess
Pour 100 ml of water into the steam oven cavity. Turn the knob to the PlusSteam symbol and heat the oven to 180°C. Press the PlusSteam button and wait five minutes. Put the cake in the oven and bake for 25 minutes or until the sponge is set. Set the cake on a wire rack to cool completely before you decorate it.
3) Create the silky filling
Bring the heavy cream and sugar to a boil in a saucepan. Pour the hot cream-mixture over the butter and the chopped, dark chocolate. Let sit for two minutes and then blend the mixture with a whisk until it is silky smooth.
4) Assemble your creation
Now cut the sponge cake into two equal rounds. Spread half of the filling over one half of the cake. Place the other half of cake on top and spread the rest of the filling on top, all the way to the edges. Put the cake in the refrigerator for about 20 minutes or until the filling is firm. Indulge and don’t forget to share!