Chocolate sponge cake for celiac disease

Ricardo Veles, known as a cocoa chef, teaches us how to make a delicious chocolate cake

Ingredients

• 4 fresh eggs
• 150g cane sugar
• 110g white corn flour Masarepa GOYA
• 200g butter
• 180g GUANAJA chocolate

Preparation

Preparation

1. Mix the eggs and sugar
2. Add the white corn flour Masarepa GOYA and continue to mix
3. Once we get a homogeneous mass, add the melted butter and melted chocolate
4. Mix well and pour with the help of the pastry bag on cylindrical fondant molds lined with baking paper

To bake

1. 175º for 9 minutes
2. Remove from the oven and carefully peel off

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