A light chocolate sponge cake
Line a baking tray with baking paper, grease with butter and preheat the oven, 200 degrees.
Melt the chocolate with the coffee.
Whip the yolks with sugar until light and add them to the chocolate.
Whip the egg whites and carefully fold them into the chocolate mixture with a spatula.
Pour the mixture to the baking tray, make sure it is evenly spread.
Bake for 15-20 minutes. It will be ready when it is spongy to the touch.
Stop the oven, leave the door slightly open, and allow to cool for 10 minutes.
Sprinkle a kitchen cloth with cocoa mixed with glazing sugar. Carefully place the baked sponge on the cloth, and allow to cool for 30 minutes.
Sprinkle the cool sponge with rhum.
Whip the cream, with or without sugar.
Spread the cream onto the sponge.
Carefully roll the sponge.
Place in the fridge, wrapped with plastic wrap, until ready for eating. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (31g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 56 | ||
Calories from Fat: 30 (54%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.3g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 66.4mg | 20 % | |
Sodium 50.9mg | 2 % | |
Potassium 67.9mg | 2 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.1g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.