French Almond Sponge Cake with Chocolate Glaze

Ingredients

• 6 Eggs
• 200 g sugar
• 100 g flour
• 1 tsp Baking powder
• 30 g cornstarch
• 50 g cocoa powder
• 100 g Ground Almonds
• 225 g milk chocolate couverture
• 175 ml whipping cream
• 1 tbsp instant coffee
• 100 g dark chocolate couverture
• 100 ml whipping cream
• Chocolate sprinkles (for decoration)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat. Separate the eggs. Whisk the yolks with 150 g sugar and 4 tbsp lukewarm water until pale and frothy for about 5 minutes. Beat the whites in a metal bowl with the remaining sugar until stiff peaks form, then fold gently into the yolk mixture. Sift together flour, baking powder, cornstarch, and cocoa; fold into the batter along with the ground almonds. Spread onto a parchment-lined tray and bake for 10-12 minutes. Transfer to a work surface, carefully remove the parchment, and cover the sponge with a damp kitchen towel to cool.

2. 2.

   Chop the chocolate couverture for the ganache. Heat the cream with instant coffee until boiling, then pour over the chopped chocolate. Wait about one minute before stirring vigorously until the chocolate melts completely. Refrigerate for at least one hour.

3. 3.

   Whip the ganache with an electric hand mixer until creamy. Slice the cooled sponge horizontally into two halves. Spread half of the ganache on one half and cover with the other half. Spread the remaining ganache over the top, then refrigerate again for about one hour to set.

4. 4.

   For the glaze, chop the chocolate couverture again, warm the cream, and whisk smoothly with the chocolate until glossy. Use a spatula to spread the glaze evenly over the cake, then chill for another hour. Trim the sides with a knife and decorate the cake with chocolate sprinkles.