Hazelnut-Chocolate Sponge

Name: Hazelnut-Chocolate Sponge
Yield: 2 cakes, 10 inches (25 cm) in diameter
Ingredients: 6 ounces (170 g) hazelnuts, toasted and finely ground (see Note); 3 ounces (85 g) sweet dark chocolate, grated; 1 teaspoon (5 g) salt; 8 ounces (225 g) bread flour; 12 ounces (340 g) granulated sugar; 1 teaspoon (5 ml) vanilla extract; Butter and Flour Mixture or cake pan spray; 14 eggs; 4 ounces unsalted butter, melted; Butter and Flour Mixture or cake pan spray

Preparation info

2
cakes, 10 inches in diameter

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

Butter and Flour Mixture or cake pan spray
14 eggs
12 ounces (340

Vegetarian
Cake

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 mix