Zebra sponge cake with chocolate sauce

Sponge cake with chocolate sauce: a recipe that combines simplicity with refinement

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Servings: 12

One day, I woke up thinking about a delicious recipe that combines the nostalgia of childhood flavors with the joy of cooking. Thus, the recipe for sponge cake with chocolate sauce was born, a light and fluffy dessert perfect for using up leftover eggs in the fridge and bringing a touch of joy to the dessert table. This recipe is wonderful for special occasions as well as for moments when you want to indulge in something sweet.

The history of sponge cake is closely linked to the tradition of pastry chefs, where each housewife contributed her unique methods of preparation. Over time, this dessert has evolved but remains a favorite due to its light texture and versatility. Let's get to work and discover how we can enjoy a fluffy sponge cake, accompanied by decadent chocolate sauce!

Ingredients

For the base:
- 10 eggs
- 250 g sugar
- 250 g flour
- 1 teaspoon baking powder
- 1 lemon essence

For the chocolate sauce:
- 50 g butter
- 50 g cocoa
- 150 g sugar
- 50 g water
- 1 rum essence
- Toppings for sprinkling on top (grated chocolate, cocoa, coconut)

Step by step: Preparing the sponge cake

1. Preparing the bases: Start by preheating the oven to 180°C (350°F). This will ensure even and quick baking of the sponge cake. Separate the egg whites from the yolks, being careful not to leave any traces of yolk in the whites, as they will not whip well.

2. Whipping the egg whites: Use an electric mixer to beat the egg whites on high speed. Gradually add the sugar (250 g) until you get a stiff and glossy foam. It is important to continue mixing until the egg whites form stiff peaks.

3. Incorporating the yolks: In a separate bowl, beat the yolks (10) with a fork or a mixer on low speed until creamy. Gently add them over the egg whites, folding with a spatula or wooden spoon to avoid losing air in the mixture.

4. Adding the dry ingredients: Sift the flour (250 g) and baking powder (1 teaspoon) over the egg mixture. Start incorporating the flour gradually, mixing gently from top to bottom to maintain the aeration of the batter. Finally, add the lemon essence for a fresh aroma.

5. Baking the bases: Prepare a round cake pan with a diameter of 36 cm, lined with baking paper. Pour the sponge cake mixture into the pan and level the surface. Place the pan in the preheated oven and bake for 30-35 minutes, or until the sponge passes the toothpick test (when the toothpick comes out clean after being inserted in the center).

Preparing the chocolate sauce

1. Melting the ingredients: In a small saucepan, add the butter (50 g), water (50 g), and sugar (150 g). Place the saucepan over medium heat and stir until the sugar is completely dissolved.

2. Adding cocoa: Once the sugar is melted, gradually add the cocoa (50 g), stirring continuously to avoid lumps. Let the sauce simmer for another 5-6 minutes until it becomes smooth and slightly thicker.

3. Finalizing the sauce: Remove the sauce from the heat and add the rum essence. Stir well to incorporate the flavors.

Assembling and serving

1. Cooling the sponge cake: After the sponge cake is baked, let it cool in the pan for 10 minutes, then remove it and allow it to cool completely on a wire rack.

2. Portioning: Once cooled, cut the sponge cake into generous portions, leaving a little space between them to allow the chocolate sauce to flow.

3. Applying the sauce: Using a spoon, pour the warm chocolate sauce over each portion. You can use a spatula to spread the sauce more evenly.

4. Decorating: Finally, sprinkle your favorite toppings on top: grated chocolate, cocoa, or coconut. These not only add a beautiful appearance but also an extra flavor.

Serving suggestions

The sponge cake with chocolate sauce pairs perfectly with vanilla ice cream or whipped cream, which adds a pleasant contrast to the warm chocolate. Additionally, a herbal tea or an espresso can complete this culinary experience.

Helpful tips

- For a moister sponge cake, you can add a little milk or yogurt to the batter.
- If you want to experiment, you can add chopped nuts or chocolate pieces to the sponge batter for added texture.
- For a healthier version, you can replace some of the sugar with honey or a natural sweetener.
- Frequently asked question: How can I keep the sponge cake fresh? It is recommended to store it in an airtight container at room temperature to avoid drying out.

Nutritional benefits

Sponge cake is a good source of carbohydrates, providing quick energy. Eggs bring protein and essential nutrients, and while the chocolate sauce is calorie-rich, it can be considered a small indulgence. On average, a serving of sponge cake with chocolate sauce contains about 350-400 calories, depending on the ingredients used.

This sponge cake with chocolate sauce recipe is not only easy to make but also full of flavor and nostalgia. Treat yourself and your loved ones to this wonderful dessert that will bring smiles to everyone's faces! Enjoy!