Chocolate Sponge Cake

Technical stages for Chocolate Sponge Cake :

• Butter and flour a baking pan. Keep refrigerated.
• Melt the butter.
• the flour and cocoa.
• Whisk the eggs and sugar over a bain-marie until the temperature reaches 40°C or 104°F approximately, and beat until you reach the au ruban stage. The mix must be pale and have tripled in volume. Take out of the bain-Marie and whisk until fully cooled. Combine with the sifted flour and cocoa.
• Pour the batter in the pan and bake for 30 to 40 minutes at 180°C or 356°F. When finished, unmold on a rack and let cool.