CHOCOLATE SPONGE CAKE (SOFFIN)
|all-purpose flour||g 600|
|eggs - at room temperature||g 1000|
|unsalted butter 82% fat - melted at low temperature||g 400|
|CACAO IN POLVERE||g 150-200|
Whip all the ingredients, except for cocoa powder and melted butter, for 10-12 minutes in a planetary mixer.
Mix the cocoa powder and the melted butter together.
Gently combine the mixture to the whipped batter.
Grease and flour the baking trays, then cast the batter in.
Bake at 180-200°C for 25-30 minutes in a conventional oven.