Dark Chocolate Butter Sponge Cake with Almond slices

 
Chocolate Sponge Cake

Chocolate Sponge Cake
Ingredients: Egg Mixture
6 egg yolks
1 whole egg  ( @ 68grams with shells )
(Total 105 grams from 6 eggs and 1 whole egg)
100 g butter 
100  g Milk 
40 g castor sugar
160  g Superfine cake flour 
20 g Dark Compound Chocolate + 2 tables warm water to dissolve into paste.
2 teaspoon Chocolate emulco Oil

Ingredient  Meringue
6  egg whites  (225 grams )
60 g castor sugar 
1/2 tsp cream of tartar

Method:
Preparing Egg Mixture 
  • *Whisk egg yolk with castor sugar till dissolved and lightly fluffy and set aside.
  • Heat up a small saucepan using the lowest heat, add corn oil till lightly warm  immediately switch off the heat. 
  • Add in milk stir until well combine. 
  • Add in flour stir until well combine.
  • *Add in egg yoke with sugar mixture as above combine well. 
  • Add in Chocolate and Coffee emulco mixed smooth smooth no lumps.
  •  Set aside we are going preparing meringue. 
Preparing Meringue.
  • In a mixing bowl, add egg white and cream of tartar, using electric hand mixer beat till soft frothy.
  • Gradually add in castor sugar in 3 batches n beat till  firm peak formed.
  • Fold meringue into egg mixture in 3 batches using a hand whisk until no white streak.
  • Softly pour meringue into baking pan, evenly spread inside then give the pan few tap on a table top. This will eliminate and reduce air bubbles.
Ready for Baking 
  • Set timer upper and lower to 180 c to 70 minutes.
  • Place the square baking pan the lowest rack using water bath. 
  • For the last 15 minutes remove baking pan from water bath pan and place it back to the rack continue to bake.
  • Remove from oven, and let the cake cool in the pan for about 10 minutes.
  • You may notice cake pulling away from the pan making it easy to unmould.
  • Remove from the pan and allow to cool completely on a wire rack.
Notes:
Cake Pan
  • I am using 8"x 8"x 3" square baking pan.
  • Lined with parchment paper only bottom portion, without greasing  pan.
  • I am using the water bath method
  • Preheat Oven.
  • Prepare a bigger wider baking tray and add in estimate  1- 2 cm water.
  • Preheated oven 170c for 15 mins set to upper and lower heat before baking. 
  • Bake 180c -60 minutes remove from oven water bath tray and continue to dry bake for 10 minutes. 
  • (This depend on your oven cos every oven heat setting are different you may refer to your Oven manual setting for better understanding of your oven.)