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Recipe by
Quick chocolate sponge cake is a delicious and speedy variation of the classic breakfast cake. Perfect to enjoy with a cup of hot milk or coffee, it is soft and rich in chocolate.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 2: Separate the yolks from the egg whites and place them in a bowl with the sugar; beat them with a whisk until frothy; add the rum and cocoa and incorporate them thoroughly
Step 2 of 2: Sift the flour with the cornstarch and add them little by little to the prepared mixture; also incorporate the baking powder and the egg whites beaten until stiff peaks form; transfer the batter to a buttered cake pan (24 cm in diameter) and bake in a preheated oven (200 degrees) for about 30 minutes
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving86 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,105 kJ264 kcal | 1,281 kJ306 kcal |
| Fat | 7.71 g | 8.94 g |
| of which saturated fatty acids | 3.67 g | 4.26 g |
| Carbohydrates | 39.86 g | 46.22 g |
| of which sugars | 19.96 g | 23.14 g |
| Fibre | 1.31 g | 1.52 g |
| Protein | 5.44 g | 6.31 g |
| Salt | 0.19 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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