Reading at the recipe title, my mouth instantly watered (small orange and chocolate sponge cakes). Reading at the recipe itself, I doubted a bit since a few details seemed weird to me. However I decided to trust the Larousse du chocolat (sorry it doesn’t seem to exist in English), as this collection of cookbooks rarely let me down.
I still had to adapt the recipe to what I had in store, as one doesn’t always have crystallised orange in hand. I had a moment of doubt (baking powder or no baking powder?). And I doubled the quantities, as 30 cakes with 60g of flour seemed ambitious (even with the ground almonds).
Small chocolate sponge cakes
Ingredients (for 22 small cakes)
- 120g of butter
- 120g of chocolate with 70% cacao
- 120g of flour
- 120g of icing sugar
- 150g of ground almonds
- 150g of sugar
- 6 egg whites
Melt the butter.
Melt the chocolate.
Heat the oven to 230°C.
Sieve the flour and the icing sugar in a large bowl. Add the ground almonds and the sugar.
Whip the egg whites to a light mousse.
Gently add the egg mousse to the mix of dry ingredients.
Then add the melted butter, still stiring gently the preparation together, and finally add the chocolate.
When the mix is homogeneous, pour it in small muffin baking tins.
Cook 10 minutes and watch them grow.