Preheat oven (to 180°C for electric oven or to 160°C for airy oven).Grease 24 cm diameter pan with oil. Pour content of the big pouch, add 3 eggs, 50 ml oil and 2 tablespoons of water in a bowl and beat at highest speed for 1 minute. Pour half mix into pan. Add to remaining mix cocoa and beat at highest speed for 1 minute. Spread chocolate mix over cake and stir with fork creating streaks. Bake for about 50 minutes for electric oven or about 45 minutes for airy oven. Remove from oven and let it cool for 10 minutes before removing from pan. Dust with icing sugar before serving.
Sponge cake mix – 425 g: sugar, potato starch, corn starch, raising agents: potassium tartrat, sodium hydrogen carbonate; rice flour, starch, salt, flavours. Icing sugar – (10 g – 2,2%): (icing sugar with corn starch for confectionary use) sugar, corn starch. Lean cocoa – (10 g – 2,2%)
445 g / 514 g
18 / 90