Ingredients
4 eggs
40 grams of cocoa
40 gr flour
20 gr starch
10 gr of baking powder
60 g sugar
330 ml of cream 33%
15 gr gelatin
180 gr dark chocolate
40 gr powdered sugar
30 ml water
100 ml. + 100 ml of espresso
30g butter
How to Make
Combine dry ingredients (cocoa + flour + starch + baking powder), sift together.
Separate egg whites from the yolks. Whisk the whites, then the yolks and sugar. Carefully add the egg yolks and spoon in the dry mixture. Pour the batter into a cake pan and bake at 180 C for about 25 minutes until the toothpick is dry.
Cream: whip 300 ml of cream with powdered sugar. Melt 100g of chocolate in a water bath. Soak gelatin in cold water, and when it swells, dissolve in hot coffee (100 ml.). In the whipped cream gently add the cooled mixture of chocolate and gelatin.
Frosting: Heat 30 ml of cream, but do not boil. 80g.chocolates pour hot cream, add butter.
Biscuit cut into 2-3 layers, each soaked in coffee (100 ml). Grease the cream and decorate as you wish.