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William Curley, Suzue Curley

Flourless 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

  • 130 g (4½ oz) egg yolks (about 6 eggs) beaten
  • 18

Method

  • Make the sponge as opposite. Split in two and spread into the trays (sheets). Bake for 12-15 minutes. Ideally use immediately or freeze for up to 1 month.

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