Chocolate biscuit made with soy flour

Egg, Stevia, Soy flour, Cocoa powder, Allulose, Baking powder without starch, Cooking salt

Cooking: 5 min, Combine the dry ingredients: 5 min, Whisk with a mixer: 10 min, Knead the dough: 5 min, Bake in the oven: 35 min, Let it stand: 30 min, Chill in the refrigerator: 5 h

Prepare eggs at room temperature. Line the bottom of the mold with parchment paper.

Combine soy flour (20 g), cocoa powder (12 g), and baking powder (2 g). Mix until evenly distributed.

In a separate bowl, mix allulose (10 g), sweetener (25–30 g), and salt (1 g).

Whip the egg whites from 4 eggs until soft peaks form. Gradually add the sweet mixture. Continue whipping until stiff peaks form.

In another bowl, whip the egg yolks from 4 eggs until light and fluffy.

Add the yolks to the egg whites. Gently fold with a spatula or briefly mix on low speed until combined.

Gradually add the dry mixture. Carefully fold the batter from the bottom up. Achieve a uniform mixture without dry spots.

Pour the batter into a 16 cm mold. Smooth the top.

Bake at 180°C in top-bottom mode without convection for 30–35 minutes. Check for doneness with a dry skewer.

Immediately after baking, turn the mold upside down. Let the sponge cool completely on a rack without removing it from the mold.

Remove the completely cooled sponge. Wrap tightly in plastic wrap. Place in the refrigerator for 4–5 hours to stabilize the texture.

Store the sponge in the refrigerator for up to 72 hours. For longer storage, freeze at –18°C for up to 1 month.