Chocolate sponge cake for celiacs

Spanish recipes

Sweet

Desserts

Easy

50'

Chef: Ricardo Vélez

Ricardo Vélez, master pastry chef at Moulin Chocolat makes a Delicious Chocolate Fondant. Prepare this Delicious dessert in an easy and simple wat and make a delicious chocolate cake suitable for celiacs

Ingredients Preparation Share

Ingredients

Rations:
  • 4 fresh eggs
  • 150 gr of sugar cane
  • 110 gr of White Masarepa
  • 200 gr of butter
  • 180 gr of chocolate Guanaja

Preparation

Preparation:

  1. Mix the eggs and sugar. 
  2. Add the White Masarepa Goya and continue mixing, once we have a homogeneous mixture, add the melted butter and melted chocolate.
  3. Mix well and pour out with the help of the pastry bag on a cylindrical fondant mold lined with baking paper.

Bake:

  1. At 175ºC during 9 minutes 
  2. Remove from the oven and carefully unmold. 

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