Directions
- Original recipe available here.
- Melt half the chocolate in a water bath.
- Boil half the cream, then pour it over the chocolate and mix thoroughly.
- Put in the fridge for about 6 hours to cool down.
- Mix sugar, eggs and yolks in a bowl.
- Using a water bath, slowly heat the egg mixture while stirring until the consistency becomes watery (~3-4 min).
- Using the mixer, whisk the eggs until they double in volume.
- Add sifted flour, cocoa and melted butter.
- Mix everything together.
- Heat the oven to 180°C (350°F).
- Prepare a round baking tray with a diameter of about 20 cm (8 inch).
- Cover the bottom with baking paper and spread butter on the sides.
- Pour the mixture into the tin and bake for about 20 minutes.
- After this time, take the cake out, remove from the tin and leave to cool on the grid.
- In the meantime melt the rest of the chocolate, boil the cream, pour the chocolate and mix thoroughly.
- Cut the cooled cake into 3 equal parts.
- Take the mixture out of the fridge and spread it on the first two parts of the sponge cake.
- Fold the cake, pour the chocolate coating on top and put in the fridge for at least 2 hours.
Ingredients
Sponge:
100 g sugar
60 g all purpose flour
30 g cocoa powder
60 g butter
2 eggs
6 żegg yolks
Topping and filling:
570 ml heavy cream
450 g dark chocolate
United Kingdom
Comments: 0