Delicate chocolate sponge cake mixes nicely with airy icing, like a cloud. Perhaps the recipe is not so simple to execute, but the result definitely overrides these difficulties. друзьями: 
Time: 1 hour.Difficulty: medium Servings: 8 – 10 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 3 eggs
- 1.5 tbsp. granulated sugar plus 1 tbsp. l
- 2 and 1/4 Art. premium flour
- 1/4 tsp baking powder
- 3/4 tsp soda
- 3/4 Art. cocoa powder plus 1 tbsp. l
- 2 tsp instant coffee, optional
- 0.5 tsp salt
- 1 and 1/4 Art. mayonnaise
- 1 and 1/3 Art. hot water
- Special equipment: 2 round 23 cm. forms for baking, 1 metal spatula (preferably curved), 1 digital thermometer
Meringue
- 2 egg whites
- 1/4 tsp tartar
- 1 and 1/3 Art. granulated sugar
- 1 tbsp. l corn syrup
- 0.5 tsp vanilla
- 115 gr. dark chocolate, for chips
Recipes with similar ingredients: premium flour, eggs pasteurized, wine vinegar, coffee, cocoa, dark chocolate, mayonnaise, molasses, meringue
Recipe preparation:
- Preheat the oven to 175 ° C. Cover the bottom of the forms with parchment, thoroughly treat the walls and bottom with a cooking spray (or a small amount of butter).
- Cooking cakes: in the bowl of the mixer with installed with a whisk, beat eggs with sugar at high speed until light and airy texture of lemon color, 5-8 min.
- Meanwhile, in the middle bowl, mix the flour, baking powder, soda, cocoa powder (sifted through a sieve on top of the rest ingredients), coffee and salt. Stir in them mayonnaise, gently whisk with hot water and then stir in the egg-sugar mixture until homogeneity.
- Stir until all ingredients are thoroughly mixed. Pour half the dough into each of the prepared forms. Put mold into the center of the oven and bake for 20-25 minutes. Check that the skin baked in the center. Remove from the oven and place cool down.
- Prepare a water bath for pasteurization of egg whites, putting on the stove a large (rather deep) pan, half filled with water. Heat the water to a boil, then turn off the fire.
- Meringue: add eggs in parallel to a clean metal bowl proteins, sugar, tartar, 5 tbsp. l water and corn syrup. Stir with a whisk. Put a metal bowl in a water bath and (not including the stove) beat the whisk with a whisk or mixer until they will not become airy and will not warm up to 60 ° C. Very important beat the whites without stopping, so check the temperature from time to time with a thermometer. Hold simultaneously thermometer and continue whipping can be quite difficult. When the temperature of the proteins reaches 60 ° C, remove the bowl from the water baths. Stir in the vanilla extract and beat for another 1 to 2 minutes. so that cool the mixture a little. Cover with cling film before assembly cake.
- Cake assembly: gently flip the cake tins onto flat surface. Finely grate some chocolate on the first layer cake. Then, spread about 1/3 of the glaze over the surface cake, allowing it to drain a little on the sides. Place the second cake right above the first and cover the top and sides with the remaining glaze cake. Generously grate chocolate on top of the cake. This shavings will create nice texture that sets off the softness of the cake.
