Ingredients
For the sponge cake:
- 6 eggs (separated)
- 150 g (¾ cup) sugar
- 120 g (1 cup) flour
- 30 g (¼ cup) cocoa powder
- 1 teaspoon baking powder
For the chocolate cream:
- 400 ml (1¾ cups) heavy cream
- 200 g (7 oz) dark chocolate
- 2 tablespoons powdered sugar
For the glaze:
- 100 g (3.5 oz) dark chocolate
- 1 tablespoon butter
Instructions
1️⃣ Make the sponge:
- Beat egg yolks with half the sugar until pale.
- Beat egg whites with remaining sugar until stiff peaks form.
- Sift flour, cocoa, and baking powder together.
- Fold flour mixture into yolks, then gently fold in egg whites.
- Spread into lined baking pan.
- Bake at 180°C (350°F) for 15–20 minutes. Cool completely.
2️⃣ Make the cream:
- Melt chocolate and let cool slightly.
- Whip heavy cream with powdered sugar.
- Fold melted chocolate into whipped cream.
3️⃣ Assemble:
- Cut sponge in half horizontally.
- Spread thick layer of chocolate cream.
- Place top layer back on.
4️⃣ Glaze:
- Melt chocolate with butter.
- Pour over cake and spread evenly.
- Chill 2–3 hours before slicing.
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