Chocolate Sponge Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 6 eggs
- 200 g caster sugar
- 150 g wheat flour
- 50 g vanilla chocolate
Instructions
- Grate the chocolate; combine in a bowl with the sugar and egg yolks and stir well.
- Add the flour and work the batter for more than half an hour.
- Gently fold in the beaten egg whites; bake as in the previous recipe.