Vegan Cocoa Sponge Cake Ingredients Flour g 205 Cocoa g 50 Fabbri Vegan Base g 50 Potato starch g 100 Sugar 160 Vegetable oil g 175 Water g 400 Vanilla Super Delipaste g 35
Sacher Topping Dark chocolate 60% g 150 Vegetable cream g 240 Fabbri chocolate frosting g 500
Put the water and VEGAN Base into a food mixer, allow them to rest for a few minutes (until foam forms), then add the oil. Mix more, add the sugar, and finish with Vanilla Delipaste. Add the flour, starch and cocoa and incorporate by hand, mixing the dough from the bottom upwards. Pour the dough into a 60 x 40 cm pan and bake in a static oven at 160° C without humidity for 20 minutes. If using a ring pan, bake for 25 minutes at 155° C.
Melt the chocolate in the hot vegetable cream and add to the glaze heated at 30°. Glaze the cake.