Chocolate Sponge
A dish built around butter and prepared powdered cocoa.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 120 ml butter
- 60 ml prepared powdered cocoa
- 3 eggs
- 240 ml sugar
- 5 ml cinnamon
- 1 ml clove
- 120 ml cold water
- 240 ml flour
- 15 ml baking powder
Make it lactose-friendly
- ½ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with cinnamon and clove, and water. Beat the whites of eggs, and add to first mixture alternately with flour mixed and sifted with baking powder. Bake in small tins from fifteen to twenty minutes.
Nutrition (estimated, per serving)
| Calories | 471 |
|---|---|
| Protein | 7.4 g |
| Fat | 21.9 g |
| Carbs | 63.0 g |
| Fiber | 1.8 g |
| Sodium | 339 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States