Chocolate Sponge Bread
2 cups of sugar
2 cups of wheat flour
1/2 cup cocoa powder 50% cocoa
1 cup of hot milk
1 tablespoon powdered yeast
✅ PREPARATION MODE:
Beat the whole eggs with the sugar until it triples in volume.
Dissolve the chocolate in the hot milk and without stopping beating, add to the beaten eggs with the sugar.
Beat for another 3 minutes. With a spatula, gradually add the sifted wheat flour with the yeast.
Just line the bottom of the pan with baking paper or paper towel, you don’t need to grease it that way. You should not grease the sides of the mold, for the cake to adhere and rise evenly.
To unmold, just pass a knife that comes out perfectly. The dough should be in half the form.
Suggestion: Use a 25 cm diameter shape, 7 cm high. Lightly press the dough, if it comes back like a mattress it is ready