Chocolate sponge Technique by Veliche Gourmet

INGREDIENTS (CHOCOLATE SPONGE)

• 6 eggs
• 157 g sugar
• 100 g cake flour
• 12 g Cocoa Powder
• 45 g cornstarch
• 31 g butter

METHOD

1. Whisk the eggs at room temperature and the sugar at speed 3.
2. Sift the flour, the Cocoa Powder and the cornstarch.
3. Add smoothly the flour by hand.
4. Add the melted butter.
5. Pour ¼ of the mix in a bowl and bake in the microwave.
6. Use it when cold.