chocolate spongecake

Here is finally the recipe of chocolate sponge cake that gave its name to my blog! It's foolproof.....

• 175 g flour*         
• 50 g unsweetened cocoa powder*
• 225 g sugar
• 6 eggs
• 50 g butter
• 1/2 vanilla bourbon
• 1 untreatened lemon
• salt

*For the classic sponge cake just replace the first two entries with 225 g of flour.

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1. Heat over a low flame, turning the eggs and sugar with a whisk until you get to max 45 ° (Montersino method) in this way incorporate more air.

2. Transfer them to  blender with the seeds of half vanilla bean  a pinch of salt fitted with the whisk at full speed for 15 min. about getting a surf swells.

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3. Stir with a wooden spoon, flour and cocoa forced off a sieve, stirring from bottom to top without removing the compound. Add the lemon zest and melted butter cold.

4. Butter a mold of 20-22 cm, wrap it with parchment paper and bake at 180 degrees for 35/40 min.

5. Let cool and cut into three discs stuffed with cream, ganache, whipped cream as you like. I've filled with the cream of Montersino see tiramisu recipe tiramisu   crema tiramisù

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