You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Cocoa Chocolate Sacher Sponge Biscuit
Made with COCOA POWDER
A recipe that can be used by pastry; chocolate shops and hotels; restaurants; and catering alike.1 step
Recipe Step by Step
430g Almond Paste 50%
210g Egg Yolks
150g Whole Eggs
250g Egg Whites
100g High Gluten Flour
50g COCOA POWDER
100g Pure Cocoa Mass Extra
Beat to the ribbon stage.
Whip the whites to tiff peaks, gradually adding the rest of the sugar.
Sift the cocoa powder and flour together. At the same time, melt the cocoa paste and the butter.
Mix a small amount of egg whites with the melted cocoa paste and butter to obtain a smooth, light mixture.
Add the almond paste, egg and egg yolk mixture to this.
Fold in the dry ingredients, then the rest of the egg hites.
Assembly and finishing
Bake in moulds or rings or on baking trays at 180/200°C, damper closed (one 40 x 60 cm sheer weighs 600 to 1000g).