Chocolate Sponge Mini Cakes
A light sponge cake with chocolate chips tucked inside.
Ingredients
Milk Chocolate (shaved into fine shavings)
40 g
Granulated Sugar
60 g
Eggs
2
Cake Flour (sifted three times)
40 g
Butter (melted in a double boiler)
20 g
Milk
10 g
Instructions
1
Step 1
Use a small knife to shave the milk chocolate into fine shavings and set aside.
2
Step 2
Place the eggs and sugar in a mixing bowl. Use an electric mixer to beat until the egg mixture doubles in volume and turns pale in color. The batter clinging to the beaters should hold for 10 seconds without dripping, and the pattern left when the beaters are raised should not disappear within 10 seconds—this indicates it has been properly whipped.
3
Step 3
Place the butter in a bowl and melt it over a double boiler. Then add the milk and stir until well combined.
4
Step 4
Sift the cake flour three times, sifting the final pass directly into the egg batter.
5
Step 5
Then use the mixer on its lowest speed for a few seconds to lightly combine the flour with the egg batter.
6
Step 6
Take a small portion of the flour batter and fold it into the milk-butter mixture until combined. Then scoop another small portion and mix. When the batter in the small bowl reaches roughly the same consistency as the batter in the large mixing bowl, pour everything back into the large bowl and combine evenly.
7
Step 7
Add the prepared chocolate shavings and stir just briefly—over-mixing will deflate the batter.
8
Step 8
Pour the batter into small cake molds. Preheat the oven to 160°C, place the molds on the middle rack, and bake for 20 minutes. The mini cakes are ready when the surface turns golden.
