How to make
First, I want to clarify that the cup I use is a little more than 6.8 fl oz (200 ml).
Put the butter, sugar, cocoa and milk in a suitable container and boil until the butter is completely melted, then set aside 6.8 fl oz (200 ml) for the glaze.
The resulting cocoa mixture is left to cool, while the eggs are beaten with the additional amount of sugar. The egg whites and yolks are beaten separately.
Add the egg yolks, walnuts and flour mixed with baking powder to the already cooled cocoa mixture. Mix well and add the egg whites carefully.
Pour into a greased baking pan and the chocolate sponge cake is baked until done (check with a toothpick). I bake in a regular oven at 360°F (180°C).
After it has cooled, it is pricked with a fork and cut, then it is poured with the slightly warmed glaze.
The Chocolate Fudge Sponge Cake from Mom's Cookbook is ready.
