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Easy and simple to make Chocolate Sponge Cake
I didn’t expect it to be so delicious! UNREALISTIC DELICIOUS CAKE
Ingredients:
For the Chocolate Sponge Cake:
5 egg whites
A pinch of salt
150 grams of sugar
5 egg yolks
50 ml of water (at room temperature)
120 grams of flour
30 grams of cocoa powder
5 grams of baking powder
21*21 cm baking dish
For the Coconut Biscuit Layer:
2 eggs
80 g of sugar
180-200 g of grated coconut
Spread into a thin layer of 22*22 cm
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For the Cream:
300 grams of cream cheese
70 g of icing sugar
300 grams of whole cream
100 g of melted white chocolate
50 g of grated coconut
80 g of toasted almonds
For the Impregnation:
100 ml of whipped cream or milk
1 teaspoon of sugar
For the Chocolate Ganache:
100 grams of dark chocolate
100 g of whole cream (33-36%)
Instructions:
Chocolate Sponge Cake:
Beat 5 egg whites with a pinch of salt until frothy. Gradually add 150 grams of sugar in small portions, beating until the sugar dissolves and soft peaks form.
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Stir in 5 egg yolks, 50 ml of water, 120 grams of flour, 30 grams of cocoa powder and 5 grams of baking powder.
Pour into a 21*21 cm baking dish and bake in a preheated oven at 180°C (356°F) for 35-40 minutes. Let cool, level the top layer and cut into 2 equal parts.
Coconut Biscuit Layer:
Mix 2 eggs with 80g sugar until the sugar dissolves. Stir in 180-200g grated coconut and spread into a thin layer of 22*22cm. Bake at 200°C (392°F) for 20 minutes. Let cool and adjust the edges to the size of the sponge cake.
Cream:
Mix 300g cream cheese with 70g icing sugar, 300g full cream, 100g melted white chocolate, 50g grated coconut and 80g toasted almonds.
Assembly:
Soak the first layer of sponge cake with a mixture of 100ml whipped cream or milk and 1 teaspoon sugar. Spread half of the cream on the sponge cake, add the layer of coconut biscuits
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