Sponge cakecheta Black-White

Submitted by enr on 28 Feb 2012
3 + 3 eggs
+50 50 g butter
120+ 120 g sugar
60 g + 60 g sifted flour
50 g of dark chocolate
50 g white chocolate
80 g + 80 g starch (in the original almond flour)
2 tbsp milk and cocoa
2 tsp baking powder
2 pinches of salt, flavors: vanilla, almond, pistachio
# For glaze:
80 g white chocolate.
100 g of sour cream ganasha
50 g of fruit for decoration
Sponge cakecheta Black-White
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We two mixtures. In two hearts beat eggs with sugar and salt to graying. Add the melted butter and melted chocolate. Beat again. Add chocolate (milk powder), starch, flour and 1 tsp baking powder in both mixtures. Add spices. Cocoa mixture becomes thick, so to spread with margarine shapes pour a spoonful of it first, and then the white mixture. Bake in preheated oven at 160 C for 15-20 minutes. For the glaze: in a water bath, heat the white chocolate and add sour cream to obtain Ghana. Once cool pour cupcakes with icing and decorate with fruit. * For 24 standard muffins. * I had almond flour I put starch. Chocolate mixture flavored with almond essence and white with pistachio flavor.
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28 Feb 2012


-loving, Marina, very beautiful! Glowing, but baking pans and you are super!

Marina, You have done brilliantly, straight for the exhibition of these mafinki. Many are neat and tastefully served. I am interested in what is starch, wheat or corn? Almond flour is hard to find, and it's expensive, so he would need replacement. Tell me inside how, perhaps, as foam?

mafinki Beautiful, beautiful shapes, bravo. Almonds I grind them in a blender with flour. And for me there is no ready almond flour but it replay thus, I use it mostly for French pasta.

steffanell, almonds and peel them or you grind them straight?

Almonds buy them ready peeled failing them exfoliate dry and then grind them., Becomes a little longer.

These cakes do them for the third time and like. Initially I thought that replacing the almond flour with starch will become *foam* - as one *sponge cake*, but as there is inside and chocolate, do not stay as foam, but as a cake.I was starch mixture - 2 packets of wheat from 60 g. And 20 g. Corn. Almond flour confectionery purposes is very finely ground, such as starch, peeled almonds and really expensive, not only in Bulgaria but also abroad. To make French noodle I afford to buy, but for cakes - looking for a replacement :). In so bio shop found almond flour, but it is roughly ground and almonds are not peeled and is significantly cheaper price.

Very, very beautiful! Entice me to take. And the recipe I really like.