CHOCOLATE FLAVOURED BUTTER SPONGE CAKE
|SFRULLA CHOC||g 1000|
|eggs - at room temperature||g 600|
|unsalted butter 82% fat - melted at low temperature||g 150|
In a planetary mixer with the whisk attachment whip all the ingredients, except for the butter, for 8-10 minutes.
When whipped, slowly pour the melted butter in a stream onto the whipped mixture and combine the two.
Grease and flour the cake moulds, then cast the batter in.
Bake at 180-200°C for 25-30 minutes in a conventional oven.
Let cool down, then dust with BIANCANEVE PLUS.