Luker Chocolate Master Chocolate Sponge Cake Recipe

Ingredients

Varies by chocolate Luker Chocolate (see ratios below)*
7.76 oz (220g) Butter, soft
7.05 oz (200g) Egg Yolks
14.11 oz (400g) Egg Whites
7.76 oz (220g) Sugar
2.47 oz (70g) All Purpose Flour

*Fino De Aroma Chocolate Ratios

16.93 oz (480g) Sombra 54%
16.58 oz (470g) Misterio 58%
16.23 oz (460g) Maranta 61%
16.58 oz (470g) Perla 64%
15.87 oz (450g) San Martin 72%

Method: Sponge

Notes:
This recipe delivers the rich Fino de Aroma flavors of the Luker Chocolates in this moist, dense cake. Use the sponge for cake layers, an entremet base or serve warm out of the oven with chocolate sauce and vanilla gelato.

Preheat: 356-374°F | Bake Time: 12-15 min | Yield: 1-8" layer or 12-3" ramekins

Instructions

  1. Melt the chocolate with the butter to 35-45°C (95-113°F).
  2. At the same time, whip the egg whites with the sugar.
  3. Add the egg yolks to the first mixture heated to 50-55°C (122-131°F), then add a small amount of the whipped whites to soften, and then add the rest, stirring with a rubber spatula or a scraper.
  4. Add the sifted flour a little at a time, mixing until just combined.
  5. Bake at 356-374°F in prepared pans for 12-15 minutes or until sponge bounces back when pressed lightly in center of pan.

Classic dessert, intense flavor
You've never tried a chocolate cake like this before: Luker's Master Chocolate Recipe is simple, but will create a taste bud explosion. Pictured cake created using Perla 64%.