For the chocolate sponge cake, separate the eggs and beat the egg whites until stiff. Add the cane sugar and continue beating. Gradually, slowly add the yolks one at a time.
Continue beating until a creamy mass is formed. Stir in the melted chocolate only briefly. Gently fold in the spelt flour.
Spread on a baking tray and bake in the oven at 180 degrees hot air for about 10-15 minutes. Allow to cool.
Preparation Tip:
The chocolate sponge cake can also be prepared with grated chocolate.
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