Chocolate Biscuit

5 from 7 votes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 18 kcal


Sponge cake for 2 bases, 20 cm and 26 cm in diameter

  • 10 piece Eggs
  • 70 ml Cold water
  • 330 g Sugar
  • 230 g Flour
  • 115 g Cornstarch
  • 1 packet Baking powder
  • 1 pinch Salt
  • 45 g Cocoa


  • Preheat the oven to 160 ° C O / U heat. Line one springform pan with a diameter of 20 cm and one with a diameter of 26 cm with baking paper.
  • Separate the eggs and beat the egg white with a pinch of salt and sugar to a firm, creamy egg white.
  • Mix the egg yolks with the ice-cold water and carefully fold into the egg whites, sips at a time.
  • Mix the dry ingredients and sieve in small portions into the egg whites and slowly fold in.
  • Pour the dough into the baking molds and tap the mold on the work surface 3 times so that the bubbles come out of the dough.
  • Bake the sponge cake in the preheated oven for about 50-55 minutes.
  • Let the cake bases cool down on a wire rack. Loosen the edge and peel off the baking paper. Let the cake bases cool down overnight.


Serving: 100gCalories: 18kcalCarbohydrates: 3.8gProtein: 0.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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