Chocolate Cake

For 1 chocolate sponge cake:

(I baked 2 cakes)

- Wheat flour 100g

- Butter 100g

- Sugar 30g

- Dark chocolate 1 bar (100g)

- Salt on the tip of a knife

- Vanillin

- Baking powder 11g

- Eggs 4 pcs (separate into whites and yolks)

- Sugar 130g (for the whites)

- Springform pan for baking (I have D 24 cm)

Separate the eggs into whites and yolks.

Beat the room temperature butter with sugar

add salt and melted dark chocolate, beat

Then add the yolks, beat again

Beat the whites separately with sugar (130g) until stable “peaks”

Sift the flour. Combine with baking powder

and vanillin

Combine the chocolate mixture, whipped whites, and flour, mix by hand.

Grease the springform pan (D 24 cm) with butter

pour the chocolate batter into the pan

and bake at 160°C for 25-30 minutes. Check readiness with a wooden skewer (if the stick comes out dry – the sponge is ready)

Note: after you put the sponge in the oven, in 5 minutes, it will start to smell heartbreakingly of chocolate – Hold on! The sponge is still raw, despite the provocative smell

Let the finished sponge cool to room temperature, then remove from the pan.

Cut the layers in half. Each layer should be slightly soaked with a creamy liqueur (like Baileys, 1-2 tablespoons for each layer)

Cream:

200g of butter, 1 can of condensed milk, and 1 tablespoon of cocoa.

Spread the cream on the layers, the last layer can be left with white cream.