Recipe for a chocolate biscuit as a fluffy like a cloud. Thanks to this, it never falls

Many people prefer a dark sponge cake from this . Due to the addition of cocoa, it has a chocolate aftertaste and is moist. Unfortunately, this moisture falls more often. That is why it is worth adding a certain ingredient to it. Thanks to it, it will grow like crazy, and the cake or translated dough will come out like a dream. You can easily cross it to several countertops.

Chocolate sponge cake does not fall if you add 5 tablespoons of cold water straight from the tap to the dough made of 6 eggs. Then the mass will come out slightly rarer and easier to combine with flour. After baking, the dough will still be soft and fluffy, but stable enough that we can easily translate it with even a heavy chocolate cream.

At what point is water to be added to the biscuit mass? Well We pour it into a smooth, fluffy foam with sugar. Then beat the whole with a mixer to combine the ingredients.

There is no oil in this recipe. This small addition of water is enough for the sponge cake not to fall and grow high, like never before.

Ingredients:

• 6 eggs at room temperature;
• 200 g cukru;
• 140 g of cake flour;
• 50 g kakao;
• 5 tablespoons of cold water;
• 1 teaspoon of vanilla sugar;
• 1 teaspoon of baking powder.

Preparation:

To make a chocolate sponge cake, at the beginning we separate the proteins from the yolks and beat them to stiff foam. We add vanilla sugar to them and gradually add 1 tablespoon of ordinary sugar, without interrupting whipping. The foam must come out thick and smooth, without noticeable sweetener crystals.

In the next step, pour cold water into the foam and mix again. Then add one yolk and continue whipping until a uniform foam forms.

We sift wheat flour, cocoa and baking powder into a separate bowl. Mix everything and add in three parts to the foam, gently stirring with a spatula.

Put the finished dough into a 22-24 cm diameter cake tin, lined with baking paper. We level its top.

We bake a chocolate sponge cake in an oven preheated to 180 degrees for about 40-45 minutesfor a dry stick. We take the baking from the mold only after complete cooling.