Ingredients

For the sponge cake

90 g (½ cup + 1½ tbsp) All purpose flour

40 g (¼ cup + 1 tbsp) Unsweetened cocoa powder

1½ tsp Baking powder

150 g (¾ cup) Sugar

3 Egg yolks

4 Egg whites

130 g (½ cup + 1 tbsp) Warm milk

70 g (⅔ stick) Butter

For the Chantilly whipped cream

400 g (14.5 oz) Cold heavy cream

½ tsp Vanilla

3 tbsp Sugar. You can add more to your taste.

For the chocolate ganache

200 g (7 oz) Chocolate

200 g (7 oz) Heavy cream

Method

For the sponge cake

In a clean glass or metal bowl beat the egg whites, with ½ tsp of lemon juice. Once foaming, add the sugar one tablespoon at a time, and whip egg whites until stiff peaks.

In another bowl mix the cocoa powder with the hot melted butter. Add the milk and the egg yolks. Add the dry ingredients.

Gently combine both mixtures together without deflating the egg whites.

Heat a lightly greased skillet over low medium heat and cook the pancakes. Form into taco shapes while they’re still warm (check video).

Allow to cool completely.

For the Chantilly whipped cream

Whip together the cold cream, vanilla and sugar.

For the chocolate ganache

Break the chocolate into small pieces.

Bring the heavy cream to a simmer and pour over the chocolate. Stir until the chocolate has fully melted.

To assemble

Spoon the various fillings into the taco shells, as shown in the video.