Serves: 10

INGREDIENTS
Sponge cake
3 Eggs
1 Cup (8 ounces) of sugar
2 Cups (16 ounces) of flour
2 teaspoons (16 ounces) Baking powder

Chocolate cream
1 cup (8 ounces) of milk
1 cup (8 ounces) of milk cream
½ cup (4 ounces) of sugar
2 Eggs
½ cup (4 ounces) chocolate
2 tablespoons of cornstarch
Pinch of salt
1 teaspoon of vanilla

Decoration
1 cup (8 ounces) of milk cream
1 tablespoon of powdered sugar, or icing sugar
50 grams of couverture chocolate

PREPARATION
Sponge cake
Whisk eggs with sugar for 12 minutes, or until ribbon. Add the flour with the baking powder, mixing softly so the mixture doesn’t sink.
Grease and flour a mold of 11 inches in diameter and pour mixture in it.
Put into oven at soft temperature (about 375ºF) for 30 to 40 minutes.
Take out of oven and unmold on a grill so that it cools.

Cream
Put eggs and sugar in a saucepan, and mix them gently with a whisk and add a little salt.

Separately, dissolve the chocolate and cornstarch with a little bit of cold milk and add it to the eggs.

Add the rest of the milk and the cream and cook at medium fire, mixing until it thickens. Continue one minute more over fire and remove. Add the vanilla.
Put it in an inverted bain-marie with plenty of ice so that it cools, having caution of mixing every once in a while so that it doesn’t form a film.

Putting it together

Cute the cake in half and fill it abundantly with cream, reserving a little to cover the borders and the surface of the cake once put together.

Whip the milk cream with icing sugar until it thickens. Cover the surface of the cream, decorating it with pastry bag and tip.

Over it, make drawings with the dissolved chocolate.