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Back then, we really enjoyed being at school on the sponge cake-chocolate sauce Fridays. Even the math or geography classes were more enjoyable, when we smelled the freshly made sponge cake from the corridor. This version with this fluffy-soft sponge cake and silky chocolate sauce tastes exactly as we remember it. We advise you to make a double amount from it at once.
Ingredients:
(to a 20×20 cm – square – cake tin)
●3 eggs, size “M”
●3 tbsp sugar
●3 tbsp water
●4 tbsp it’s us miklos’ universal mix flour mix
Chocolate sauce:
●1 package of chocolate pudding
●1 tbsp cocoa powder (unsweetened)
●5 tbsp sugar
●8 dl milk (or 7 dl plant-based drink)
Method:
●To the sponge cake: separate the eggs, and beat the egg whites until stiff.
●Whip the egg yolks and the sugar until foamy. Stir the mixture continously, add the water and mix it until there are no lumps.
●With the help of a spatula, carefully turn the egg white foam into the yellow mass.
●Smooth the batter into a 15×15 cm – square – cake tin lined with parchment paper.
●Preheat the oven at 170°C then bake the cake till about 20 minutes, but first check it with a toothpick whether it is done or not. Leave the baked sponge cake in the open oven for some minutes.
●To the sauce: mix the pudding powder, the cocoa powder, the sugar and some milk. Bring the rest of the milk to boil, then – while stirring continously – drizzle the chocolate mix into it and boil the whole mixture again.
●Pour the chocolate sauce on the sponge cake and serve it.
The only thing left to do is enjoy!
