I made a dark chocolate sponge cake so you can feel the rich chocolate flavor Depending on the type of chocolate used, the cut and shape are different, and there seems to be a difference. difference in taste. I used a slightly larger and denser chocolate, so it sinks to the bottom a lot and gets toasted. I think the smaller the mold, the faster it will inflate and the better the shape will be. It’s a convenient soft pastry, so it’s more moist with the addition of chocolate.

Ingredient

200g unsalted butter

180g sugar

2g salt

180g eggs

5g vanilla powder

185g soft flour

20g cocoa powder

5g baking powder

100g fresh cream

3 slices of dark chocolate

Recipe

1. Gently mix the butter at room temperature with a whisk.

2. Add sugar and salt and beat for about 4 to 5 minutes until light color and volume increases slightly.

3. Divide eggs into 3 times and beat thoroughly.

4. Add vanilla bean powder and baking powder and mix well.

5. Divide the flour and cocoa powder in half, sift through a sieve and mix well.

6. Add whipped cream and mix well.

7. Pour the dough into the mold and flatten it.

8. Insert 3 pieces of dark chocolate all the way to the bottom of the dough.

9. Bake in a preheated oven at 170 degrees for about 60 minutes

10. Remove from mold and let cool at room temperature.