1 hr 15 min.
ready in 1 hr 50 min.
- For the sponge
- 6 eggs
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ½ cup Corn starch
- ½ cup dark cocoa powder
- For the filling
- 11 ounces Jam (of your choice)
- For the coating
- 7 ounces Dark chocolate (60 % cocoa solids)
- ⅜ cup light whipping cream (30% fat)
- ⅛ cup butter
- 1 ¾ ounces hazelnut chocolate (Gianduia)
- In addition
- sugar egg
- Satin ribbon
1 Pot, 1 Small baking dish, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Lid, 1 Oven rack, 1 Small knife
Prepare and measure all the ingredients. Grease the base of a springform pan or line with baking parchment. Separate the eggs. Beat the egg yolks with half of the sugar and the vanilla extract until foamy.
Beat the egg whites until they form soft peaks, then trickle in the rest of the sugar and continue beating until they form stiff peaks. Fold the beaten egg whites into the egg yolk mixture with a spatula.
Sieve the flour, cornflour and cocoa over the mixture and fold in.
Turn the mixture into the prepared springform pan, smooth the top and bake on the middle shelf of a preheated oven 170°C (150° fan) 325°F gas 3 for 25-35 minutes. (Test to see if it is done by inserting a wooden cocktail stick. It will come out clean when the cake is done. )
When done, take out of the oven, leave to cool slightly then carefully run a thin knife around the edge of the cake to release it from the springform pan. Turn out on to a cake rack, leave to go cold and allow to rest for at least 2 hours.
Then split twice horizontally and spread jam between the layers and on the outside of the cake.
For the coating, put the cream into a pan and bring to the boil. Add the chopped chocolate and melt, stirring occasionally. Slowly stir in the butter and gianduia.
Coat the cake on all sides with the chocolate coating, decorate with sugar eggs and chill until time to serve.
Decorate with a satin ribbon.