Directions:

Preheat the oven to 180°C (355°F). Grease and line two 20×25 cm tins with baking or wax paper.

Beat the egg whites with a pinch of salt. It is better if you beat it it until creamy, it is not necessary to beat until stiff peaks form, because it will break easily when you fold in. In a separate bowl, beat the egg yolks with 6 tablespoons of sugar until creamy.

Carefully pour the yolks over the beaten egg whites and fold gently. You need to make sure all of the air bubbles are encased in batter; otherwise the cake won’t rise properly. The batter will set around the air bubbles when the cake bakes in the oven, allowing it to puff, and then set properly.

Sift 4 tablespoons of flour and 2 tablespoons of cocoa powder over the batter and fold gently. The batter should be airy. Add the baking powder if it is not airy.

Pour the batter into the 2 separate pans and smooth evenly. Bake approximately 15 minutes set aside to cool. Remove the wax papers.

For the filling: Melt the chocolate and cool back until lukewarm. Whip the cream. Mix the melted chocolate and about ¼ of the whipped cream well. Then fold this mixture gently into the remaining whipped cream. Do not break it, keep it airy.

Spread the filling on top of the bottom sponge cake.

For the glaze: Melt 100 grams of dark chocolate and spread it on top of the sponge cake. Put it in the fridge and wait until cools down completely. Then using a long chef’s knife that you’ve heated under hot tap water and dried, score the top into 18 squares. Wipe the knife, re-warm it and dry it, then cut clean through the layer, separating the pieces. (You’ll need to wipe, warm and dry after each cut to keep the edges clean).

Place these squares on top of the filling. Put the cake in the fridge for an hour.