PROBLEM TO BE SOLVED: To provide a chocolate sponge cake having a professional chocolate flavor capable of contributing to flavor differentiation of the sponge cake without using an additional tool.SOLUTION: Sugar and eggs are subjected to foam formation in which specific gravity becomes 0.44 or less, and then wheat flour is added thereto. A ganache-state chocolate is mixed therewith for obtaining a dough. The obtained dough is baked for obtaining the chocolate sponge cake.COPYRIGHT: (C)2015,JPO&INPIT【課題】カステラの風味差別化に貢献できる本格的なチョコレート風味のチョコレートカステラを、とくに付加的な器具を用いることなく提供する。【解決手段】砂糖と卵を比重0.44以下に起泡させ、これに小麦粉を加え、さらにガナッシュ状のチョコレートを混合して得られる生地を焼成することにより、チョコレートカステラを得る。【選択図】なし
