Name: Hazelnut-Chocolate Sponge
Yield: Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: 1 teaspoon (5 g) salt; 1 teaspoon (5 ml) vanilla extract; 6 ounces (170 g) hazelnuts, toasted and finely ground (see Note); Butter and Flour Mixture or cake pan spray; 14 eggs (3 cups/720 ml); 12 ounces (340 g) granulated sugar; 4 ounces (115 g) melted unsalted butter; 1 teaspoon (4 g) baking powder; 12 ounces (340 g) bread flour; 3 ounces (85 g) sweetened dark chocolate, grated

Preparation info

Yield:
2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Butter and Flour Mixture or cake pan spray
14 eggs (3 cups/720 ml

Method

Brush butter and flour mixture inside 2 cake pans, 10 inches (25 cm) in diameter, or coat with cake pan spray. Reserve.
Combine the eggs, sugar, vanilla, and salt in a mixer bowl. Heat over simmering water until the mixture reaches about 110°F(43°C), whipping continuously. Remove from the heat and whip at high speed until the mixture has cooled and has a light

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Hazelnut-Chocolate Sponge

Ingredients

Method

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