Ingredients:
For Chocolate Sponge Cake:
- 4 eggs
- 3/4 cup sugar (150 grams)
- 3/4 cup flour (100 grams)
- 1/4 cup cocoa powder (25 grams)
- 1 teaspoon baking powder (5 grams)
For the Cream:
- 500 ml 38% fat cream
- 200 grams condensed milk (about 3/4 cup)
- 2 tablespoons vanilla pudding mix
For the Coating:
- 300 grams dark chocolate
- 80 grams almond flakes
- 70 grams oil
Instructions:
- Making the Sponge Cake:
- Grease an oven tray (37x46 cm) and line with parchment paper.
- In a mixer with a whisk attachment, beat eggs with a pinch of salt for about a minute. Gradually add sugar and continue beating for several minutes until a fluffy, light meringue forms.
- Sift in flour, cocoa powder, and baking powder. Gently fold in with a spatula until smooth. Spread the batter evenly in the tray and smooth with a spatula.
- Bake in a preheated oven at 180°C (356°F) for about 12 minutes. Let cool.
- Preparing the Cream:
- Whip the cream and pudding mix in a mixer until it forms a stable cream. Add condensed milk and continue mixing until well combined.
- Assembling the Cake:
- Line a rectangular baking dish, half the size of the oven tray used for the sponge, with parchment paper.
- Cut the sponge cake into two equal parts that fit the dish. Place one layer at the bottom of the dish, spread the prepared cream evenly on top, and cover with the second layer of sponge.
- Freeze the assembled cake for 4-5 hours until fully set.
- Preparing the Coating:
- Melt dark chocolate with oil in the microwave, add almond flakes, and mix well.
- Dip the individual cakes into the chocolate coating, shake off excess, and place on a tray lined with parchment paper.
- Freeze the coated cakes until ready to serve.
Enjoy your delicious personal Chocolate Sponge Castella Cakes!