The document provides a recipe for a chocolate sponge cake with nuts, detailing the necessary utensils and ingredients. It outlines the steps involved in preparing the cake, including melting the butter and chocolate, mixing, and baking at specified temperatures. The authors of the recipe are Yeray Ibai Peña Alaez and Aitor Cabornero Verde from group 1oc.

1. Sponge cake chocolate with nuts

2. Utensils: 2 Bowls 1 Pot 1 Whisk 1 Cake pan 1 Spatula 1 Oven

3. Ingredients: 4 Eggs 200 gr Flour ½ Packet yeast 200 gr Sugar 150 gr Chocolate 100 gr Butter 100 gr Chop nuts

4. Cake pan to grease and add flour.

5. A pot add and melt the butter and chocolate.

6. Add the sugar in the yealks and to beat. Add the nuts and Chocolate and butter Melted.

7. Whisked up egg whites.

8. In a Bowl, mix the yolks, the suggar and the chop nuts, add the melted chocolate with the butter, and to mix with carefully whisked up egg whites .

9. Introduce the mix in the cake pan and put in the oven to 200 degrees during 10 minutes.

10. When this has risen, to lower the temperature to 160 degrees during other 10 minutes or until having introduced the paring knife exit cleaned.

11. Name: Yeray Ibai Peña Alaez and Aitor Cabornero Verde Group: 1ºC The End