Ingredients
Chocolate sponge biscuit
flour
145g
5.08oz
0.58cup
9.72tbsp
sugar
140g
4.90oz
0.56cup
9.38tbsp
boiling water
140g
4.73fl oz
heavy sour cream
110g
3.85oz
0.44cup
7.37tbsp
vegetable oil
110g
3.72fl oz
egg
95g
3.33oz
0.38cup
6.37tbsp
cocoa
45g
1.58oz
3tbsp
baking powder
5g
0.18oz
0.34tbsp
salt
2g
0.07oz
0.13tbsp
Soaking
warm milk
120g
4.06fl oz
sugar
50g
1.75oz
3.35tbsp
cocoa
20g
0.70oz
1.34tbsp
Chocolate ganache
chocolate 33.6%
200g
7oz
0.80cup
13.40tbsp
chocolate 54.5%
100g
3.50oz
0.40cup
6.70tbsp
whipping cream
210g
7.10fl oz
butter
40g
1.40oz
2.68tbsp
Method
Chocolate sponge biscuit
Prepare 2 rings with a diameter of 14-16cm (5.50-6.30 inch).
- Whip the eggs with sugar until light and fluffy.
- Add the sour cream and vegetable oil, and mix.
- Sift the dry ingredients, and add to the egg-cream mass. Mix gently.
- At the very end, add boiling water. Mix well.
- Pour the dough into rings. Bake at 356F (180C) until done.
- Cool the finished biscuit, wrap in cling film, and refrigerate for at least 6-8 hours.
- Then cut each biscuit in half. In total, we get 4 biscuits.
Soaking
- Dissolve cocoa and sugar in hot milk.
- Cool the liquid, and soak the biscuits.
Chocolate ganache
- Heat the cream until light steam, and pour over chocolate. Mix until smooth.
- Add butter, and mix well.
- Blend with an immersion blender if necessary.
Can be stored in the fridge for stabilization, or used immediately.
