Baked goods

3-ingredient flourless chocolate sponge cake

A flourless sponge cake made with 6 eggs, sugar, and cocoa in a 26 cm pan. Bake for 30 minutes at 180°C (350°F), then fill as desired.

Slovak cuisine · Translated from Slovak ·

3-ingredient flourless chocolate sponge cakeSave on Pinterest

Recipe at a glance

Prep time
15 min
Cook time
30 min
Total time
45 min
Temperature
180 °C (350 °F)
Servings
1 cake pan
Difficulty
Easy
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This flourless chocolate sponge cake uses just three ingredients and is sometimes called a summer or magic cake. The egg yolks are beaten with sugar until thick and foamy, then cocoa is added, followed by stiffly beaten egg whites folded in by hand. The batter is baked in a greased 26 cm pan for about 30 minutes at 180°C (350°F). This recipe comes from a pastry chef, and you can fill the cooled cake with any cream filling—even whipped cream will do.

Ingredients

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Instructions

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  1. Separate the eggs. Beat the yolks until pale and foamy, add the sugar, and continue beating until the mixture begins to thicken. Finally, beat in the cocoa powder.

  2. Beat the egg whites until stiff peaks form, then gently fold them into the cocoa mixture by hand. Pour the batter into a cake pan well greased with butter and bake at 180°C (350°F) for approximately 30 minutes. Check for doneness with a skewer.

  3. Fill the cooled sponge cake with any cream filling you like; whipped cream will also work.

Tip: Sift the cocoa into the beaten yolk mixture, since lumps would remain in this flourless batter. Fold in the egg whites in three additions—the first loosens the thick mixture so the rest can be folded in easily without losing air.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
224 kcal
Protein
9.3 g
Carbohydrates
36 g
of which sugars
30 g
Fat
7.0 g
of which saturates
2.7 g
Fiber
3.0 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Kakaová piškóta na tortu bez múky – z 3 surovín

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