Chocolate sponge ball (cold method)

For chocolate sponge ball mixtures, the sugar weight is reduced by approximately one third compared with the flour weight. To make the mixture less dense, half of the flour is replaced with wheat starch.

The mixture is prepared using the cold method, with the egg whites and egg yolks processed separately. By increasing the proportion of egg whites and reducing the proportion of egg yolks accordingly, the mixture becomes lighter, airier, and more stable.

Mix the egg yolks, eggs, wheat flour 400, and wheat starch into a thick batter. Add the water and mix until the batter loosens again. With strong gluten-forming flour, slightly more water may be required.

Whip the egg whites with the sugar to a stable but not overly firm meringue. Egg whites that are not whipped too stiffly can be folded more easily into the base mixture. Gently fold the meringue into the egg yolk and flour mixture.

Grease the chocolate half-sphere molds and lightly dust with all-purpose flour. Pipe the mixture in a half sphere shape onto the prepared molds or pipe into other shapes on silicone baking paper.

Bake with an open vent.
Baking temperature: approx. 210°C, dropping to approx. 180°C
Baking time: approx. 25 minutes

After completely cooling, store the sponge cake half spheres in a dry place protected from moisture.