GLUTEN-FREE CHOCOLATE SPONGE CAKE MADE WITH CACAO IN POLVERE
BASIC RECIPE FOR GLUTEN-FREE COCOA SPONGE LAYERS
|IRCA GENOISE GLUTEN FREE||g 1000|
|eggs - at 22°C||g 800|
|water - at 22°C||g 200|
|CACAO IN POLVERE||g 90|
|unsalted butter 82% fat - melted at low temperature||g 200|
In a planetary mixer with the whisk attachment, mix water, eggs and IRCA GENOISE GLUTEN FREE at low speed for one minute.
Then, beat at medium speed for 15 minutes.
In a separate bowl, mix CACAO IN POLVERE with the melted butter.
Once the first mixture is whipped, the two mixture shall be combined by hand.
Grease and flour the cake moulds, then cast the whipped mixture inside, filling them for 2/3 of their volume. Bake at 180-190°C for 25-30 minutes.
We recommend to use doses that are proportionate to the volume of the planetary mixer's bowl."