Ingredients
Use two 18 cm (7 inch) cake pans
For the sponge cake
5 Egg whites, room temperature
5 Egg yolks, room temperature
1 tsp Vanilla
110 g (1 stick) Butter
50 g (5.5 oz) Dark chocolate 70% cocoa
50 g (3½ tbsp) Milk, room temperature. Add it with the flour and baking powder
100 g (½ cup) Sugar
75 g (½ cup) All purpose flour
½ tsp Baking powder
Pinch of Salt
For the filling
Apricot Jam. You could also use strawberry/raspberry jam if you prefer. Alternatively, if you don't want to use jam, you could use some of the chocolate glaze for the filling.
For the simple syrup
100 g (½ cup) Water
100 g (½ cup) Sugar
1 tsp Vanilla extract
For the rich chocolate glaze
200 g (7 oz) Dark chocolate 50% cocoa
200 g (7 oz) Heavy cream
3 tbsp Glucose syrup
3 tbsp Butter
Pinch of salt
Method
For the sponge cake
Melt together the chocolate and butter. Allow to cool.
In another bowl, beat the egg whites, with ½ tsp of lemon juice. Once foamy, add the sugar one tablespoon at a time and whip egg whites until stiff peaks.
Add the egg yolks to the chocolate mixture, along with the sifted dry ingredients and milk, and mix until just combined.
Gently fold the egg whites into the mixture.
Divide the batter into two cake pans, well-greased, and lined with parchment paper.
Bake the cakes in a preheated oven (160 °C / 360 °F) for about 20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Allow to cool completely.
For the simple syrup
In a pan over low medium heat combine water and sugar and bring to a simmer.
Once the sugar has dissolved, turn off the heat, and stir in the vanilla extract.
Allow to cool to room temperature before using.
For the rich chocolate glaze
Cut the chocolate into small pieces and add butter.
In a pan over low medium heat combine heavy cream with glucose or honey.
Pour over the chocolate and mix until chocolate is fully melted and combined.
Allow to cool.
Tips
DO NOT refrigerate this cake once you’ve made it. Once covered in the chocolate glaze, store the cake at room temperature.
