Homemade Chocoramo

A dense sponge cake with a hint of vanilla, coated in a thin chocolate shell that snaps. The texture is firm yet melt-in-the-mouth, typical of traditional snacks.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 644
• Protein: 8 g
• Carbs: 67 g
• Fat: 38 g

Ingredients

• 100 g Minimum butter sweet ( softened )
• 100 g White sugar ( granulated )
• 2 piece Egg ( at room temperature )
• 100 g Wheat flour ( sifted )
• 5 g Baking powder ( powdered )
• 2.5 ml Vanilla extract ( liquid )
• 150 g Milk chocolate ( crushed )
• 15 ml Sunflower oil ( neutral )

Instructions

1. Cream the butter

   Work the softened butter with the white sugar using a whisk. The mixture should become pale, creamy, and double in volume.

2. Incorporate the eggs

   Add the eggs one by one, mixing vigorously between each. Pour in the vanilla extract. The batter should be smooth and shiny.

3. Mix dry ingredients

   Sift the wheat flour and baking powder over the bowl. Mix with a spatula just enough to incorporate, without overworking the dough to prevent it from becoming tough.

4. Baking the sponge

   Pour into a rectangular mold. Bake at 180°C for 35 minutes. A knife blade should come out clean and the surface should be golden brown.

5. Cutting

   Let cool completely on a rack. Cut the sponge into regular rectangles the size of a chocolate bar.

6. Coating

   Melt the milk chocolate with the oil in a double boiler. The glaze should be fluid and coat the spoon. Dip each piece to coat completely. Let set in a cool place.

Chef's tips

• Do not overwork the batter after adding the flour, or the sponge will lose its softness.
• Adding a bit of oil to the chocolate helps achieve a thinner, shinier shell.
• Wait until the sponge is completely cold before glazing, otherwise the chocolate will run without setting.

Storage

Store in an airtight container in a cool place for up to 5 days to maintain the chocolate's crunch.