Dark chocolate sponge
- Add the whole egg and egg yolks one by one at the almond paste beat lightly until fluffy.
- Mix the egg whites with the sugar and beat to a merengue.
- Sieve the patent flour.
- Melt the dark chocolate and butter, then mix a small portion of the merengue into the chocolate/butter mixture.
- Mix to achieve nice texture.
- Add the almond-egg-mixture and the sifted flour and cocoa powder finally add the rest of the merengue.
- Baking at 190°C.