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William Curley, Suzue Curley

Alhambra Chocolate Sponge

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Preparation info
  • Makes

    two

    30 x 40 cm baking trays (sheets)
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

Ingredients

  • 200 g (7 oz) whole eggs (about 4 eggs)
  • 50

Method

  • Make the sponge following the Genoise method opposite, with the egg yolks being added with the whole eggs and sugar and the cornflour (cornstarch) and cocoa powder being added with the flour.

Use immediately or freeze for up to 1 month.

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