12     1.5 h   180°C      45 min   30 min

3 egg

3 dl granulated sugar

1 dl boiling water

2 tsp baking powder

2 tsp vanilla sugar

0.5 dl cocoa powder

2.5 dl flour

400g dark chocolate *

600ml double cream

4 tbsp granulated sugar **

3 dl double cream

1.5 tbsp cocoa powder ***

1.5 tbsp icing sugar

Sponge

Prepare a round (24 cm) spring form with greaseproof paper.

Whisk egg and sugar until white and puffy.

Stir down the boiling water.

Mix baking powder, flour, cocoa powder and vanilla sugar and gently stir into the batter.

Pour in your form and bake in the bottom of the oven for 45-48 minutes. Let cool in the form.

Ganache

Put the chocolate in a large, heatproof mixing bowl. Pour the cream into a saucepan with the sugar and bring to a simmer over a medium heat, stirring continuously until the sugar is melted. Turn up the heat and bring to the boil, then quickly remove from the heat. Pour over the chocolate and whisk until smooth and glossy.

Use straight away or leave to cool until thick enough to spread on a cake. Alternatively, set aside to cool completely, then beat with an electric whisk until light and fluffy, and ready for spreading.

Chocolate Cream

Mix double cream, cocoa powder and icing sugar and whisk to desired texture.

Assemble your cake

Divide the sponge in 2-3 layers. Cover the middle layers with the ganache and let cool in fridge for 10-15 minutes. Spread the chocolate cream on top and decorate at will.

 

* For a lighter ganache take 200g dark chocolate and 200g milk chocolate and skip the sugar.

** Sugar not needed if you choose milk chocolate or white chocolate for your ganache.

*** Replace the cocoa powder with 50g melted chocolate for a richer chocolate cream.

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