Biscuit mi-cuit

• Preheat the oven at 200 ºC.
• To get a fluffy mixture, mix eggs and sugar beating on full speed for 10 minutes.
• Melt both, coating and butter, and then combine the previously fluffy eggs.
• Add the flour, cocoa powder and the yeast-raised product, and then beat the batter for 10 minutes.
• Allow to settle and cool the resulting mixture in the fridge for 3 hours.
• Use a pastry bag to fill the inside of the circular molds of 7cm wide x 4cm long, previously lined with greasing parchment paper.
• Bake in the oven for 10 minutes.
• Remove carefully from the molds and sprinkle with icing sugar.

Description:

• This sponge cake is eaten while still slightly warm, so it is baked shortly before.
• As it is a very delicate dish, it requires especial care when removing from the molds.