Ingredients

Sponge

• 10 egg whites
• 1/2 cup sugar
• 1 tbsp cocoa powder, heaping
• 4 tbsp flour, heaping

Cream Filling

• 10 egg yolks
• 3/4 cup sugar
• 1/2 cup milk
• 225g butter, softened

Chocolate Icing

• 50 g butter
• 100 g dark chocolate

Instructions

Sponge

1. Line a baking sheet with parchment paper. Lightly butter it and sprinkle with flour.
2. Preheat oven to 300
3. Separate the eggs
4. Add the whites and pinch of salt to a large bowl
5. Using a hand mixer, whip the whites on low speed until foamy. Slowly add the sugar, followed by the flour and cacao. Continue blending until fully incorporated.
6. Using a spoon, carefully transfer to a baking sheet, lined with parchment paper
7. Preheat oven to 300 and bake for 35 minutes (Do NOT open the oven for the first 25 minutes)
8. Cut in half and peel away from wax paper as soon as cool enough to handle
9. Allow cake to cool completely before assembly

Cream Filling

1. Whisk egg yolks and sugar until well-combined
2. Add milk
3. Transfer to a small saucepan and heat on low-medium heat
4. Stir continuously until mixture comes to boil. It will thicken and begin to form clumps.
5. Remove from heat
6. Once cool, whip in the butter with a hand mixer

Frosting

1. In a double boiler, melt 25-50g of butter
2. Add 75-150g of chocolate
3. Add 2 tbsp of heavy cream
4. Stir until mixed evenly

Assembly

1. Spread one half of the cream filling on the bottom piece of sponge
2. Stack the second sponge on top and repeat
3. Cool completely in the fridge
4. Cover with frosting and return to the fridge

Editor’s Notes

• For best sponge results, whip the egg whites with a pinch of cream of tartar until foamy. Add sugar and whip on high speed until soft peaks. Gently fold in the sifted flour (increased to 3/4 cups) and cocoa powder. Bake at 350 until a toothpick comes out clean.
• For the cream, use the following amounts: 10 egg yolks, 1 1/2 cups sugar, 3 sticks of butter, 3/4 cups of milk. Bring milk and sugar to a simmer. Remove from hear and slowly temper into the egg yolks. Return to heat and stirring constantly bring to a boil. Remove from heat and stir in the butter. Pass through a strainer to remove any clumps of eggs.
• For the frosting, make a simple ganache. Use a 1:1 ratio of chocolate and heavy cream. Place the chocolate in a bowl. Bring the heavy cream up to a simmer. Pour over the chocolate. Let it sit for about a minute, then stir until a shiny homogenous mixture forms.