INGREDIENTS

For Sponge Cake:

•   6 Eggs
•   115g Flour
•   200g Sugar
•   40g Butter
•   25g Cocoa

For Cream:

•   120g Condensed milk
•   1 Yolk
•   200g Butter
•   10g Cocoa
•   1 packet Vanilla sugar
•   Apricot jam

For Glaze:

•   60g Dark chocolate
•   60g Butter
  

COOKING PROCEDURES      

1. Separate egg whites from yolks. Beat whites with half the sugar until peaks appear.

2. Beat yolks with remaining sugar for 5 7 minutes. Gently fold together, add sifted flour and cocoa.

3. Melt butter and let it cool. Gradually pour into the mixture and combine gently.

4. Grease the baking mold with butter, dust with flour, and pour in the batter.

5. Bake at 180°C / 356°F for 30 35 minutes.

6. Leave in the mold for 5 minutes, then turn onto a rack. Cool and cut into 3 layers.

7. For cream, mix yolk with 20g of water and condensed milk. Cook until thickened. Beat softened butter with vanilla sugar. Gradually add condensed milk cream, then cocoa.

8. Assemble the cake with cream between layers. Melt apricot jam and glaze the whole cake.

9. For the glaze, melt the chocolate and butter in a water bath. Pour over the cake and refrigerate.