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The cake filled with chocolate butter cream looks like more work than is actually necessary. Bake the sponge cake one day before the cake is finished.

INGREDIENTS FOR 12 PIECES OF DOUGH 100 g dark chocolate 100 g soft butter powdered sugar 8 001 1 pinch of salt 5 eggs, 70 g ground almonds separately 2 tbsp cocoa powder 80 g flour 1 tsp baking powder BUTTER CREAM 125 g sugar 1 pack vanilla sugar 3 egg yolks 50 g corn starch 250 ml Milk 250 g bitter couverture 200 g soft butter ALSO fat and flour for the form chocolate shavings for garnish

No 1 Chocolate cream cake HOW TO DO Preheat the oven to 180. Grease the bottom of a springform pan (24 cm Ø) and sprinkle with flour. For the dough, melt the chocolate over the hot water bath. Beat the butter, powdered sugar and salt until creamy, gradually adding the egg yolks and chocolate.

No 2 Beat the egg whites until stiff. Mix almonds, cocoa, flour and baking powder. Pull under the cream with the egg whites. Pour into the mold and bake for about 40 minutes. Let rest on a wire rack for 8 hours or overnight.

No 3 For the butter cream, beat sugar, vanilla sugar, egg yolks, 3rd starch and milk over a hot water bath into a thick cream. Allow to cool in a cold water bath with vigorous stirring.

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No 4 Melt couverture on the hot water bath. Mix the butter until frothy, stir in the egg cream and chocolate coating in tablespoons

No 5 Cut the sponge cake across

twice. Spread a third of the cream on each of the lower and middle bases; put on top of each other. Cover the cake with the remaining cream and garnish with chocolate STEP 5.

VARIANT Cut the biscuit base only once. Drizzle rum on the bottom and spread thinly with chocolate butter. Place bananas in halves on top, cover them with butter cream. Cover with the 2nd sponge cake base. Cover the cake with cream and decorate with banana slices.

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