Ingredients for the sponge cake:
5 eggs separated
90 gr. sugar
40 gr. cocoa
60 gr. flour
2 dssp. baking powder
Ingredients for the syrup:
200 gr. sugar
200 gr. water
2-3 tbsp. chocolate liqueur or brandy
Ingredients for the chocolate cream:
1 Morfat Creamy or Ermol Creamy 250g (in the cooling)
1 can of sweetened condensed milk
200 gr. melted plain chocolate (in the microwave or in a bain marie)
For the icing:
150 gr. plain chocolate
100 gr. evaporated milk
1 large tbsp. margarine
For the sponge cake: Beat the egg whites hard in a hand mixer in a tight meringue and after lowering the speed, slowly add the sugar and one by one the yolks. Then stop the mixer, add the flour with the baking powder and cocoa (which you have mixed very thoroughly with a spoon) and with a spatula gently fold the mixture to homogenize. Put oil glue in a hoop or 25cm form. , empty the mixture and bake in a preheated oven at 180oC for 25 minutes. When cooked, wait 5 minutes for it to stand and turn it over on the grill to cool. Set it aside until it is your turn to use it.
For the chocolate cream: Beat Morfat Creamy or Ermol Creamy with the mixer in a fluffy, firm whipped cream for about 5 minutes and constantly add, without stopping the beating, the sweetened milk. When it becomes a fluffy cream, add the melted plain chocolate in the same way. Your cream is ready and you put it in the fridge so that it tightens and works better.
For the icing: Put the plain chocolate cut into pieces together with the evaporated milk in a glass bowl. Heat them in the microwave for one and a half minutes. (Otherwise melt them in a baking pan). Add the margarine and mix well with a spatula. Your icing is ready.
Finally prepare the syrup, boiling all the ingredients for a few minutes.
Assemble the cake:
Cut the sponge cake in half and put the first bottom on the plate. Syrup with the help of a brush with half the amount of syrup. Spread 3/4 of the chocolate cream on top with a spatula and continue with the second bottom of the sponge cake. Syrup with the rest of the syrup and wait for it to cool down a bit (1/4 of the cream you kept, put it in a bowl in the fridge to use in the final garnish, if you wish). Then spread the icing over the sponge cake, starting carefully, in circular motions from the center of the cake outwards until it reaches the edge. Put it in the fridge for an hour to freeze well and serve.