Chocolate sponge cake for celiacs
Spanish recipes
Sweet
Dessert
Easy
50'
Chef
Ricardo Vélez
Ricardo Vélez, master pastry chef of Moulin Chocolat makes a delicious Chocolate Fondant. Learn in an easy and simple way how to make a delicious chocolate sponge cake suitable for celiacs.
Ingredients
- 4 fresh eggs
- 150 gr of sugar cane
- 110 gr of White Masarepa
- 200 gr of butter
- 180 gr of chocolate Guanaja
Preparation
Preparation:
- Mix the eggs and sugar.
- Add the white corn flour Masarepa GOYA and continue mixing, once we have a homogeneous dough, add the melted butter and the melted chocolate.
- Mix well and pour with the help of the piping bag over cylindrical fondant molds lined with baking paper.
Bake in the oven:
- 175º for 9 minutes.
- Remove from the oven and carefully unmold.
