For the cream: - 750 ml cream - 90 g dark chocolate (at least 50% cacao) - 90 g white chocolate - 2 Tsp Amaretto
Heat the cream in a pan and put it aside. Melt the chocolate in the cream and add the Amaretto. Put the cream in the fridge the day before (or in the freezer for 2 hours if you need the cake fast). It should be completely cooled down before beating.
For the sponge: - 130 g dark chocolate - 130 g butter (room temperature) - 40 g powder sugar - 1 Tsp Vanille sugar - 6 eggs - 180 g castor sugar - 130 g flour
Melt the dark chocolate over a water bath. Meanwhile beat the egg whites with the castor sugar until stiff. Mix the butter with the melted chocolate, powder sugar and Vanille sugar. Combine the 2 mixtures and add the flour. Bake for 60 mins in the 180 ° C preheated oven (This recipe is for a baking dish of the size of 24 cm diameter).
Once the sponge is cool, cut the cake into 4 layers and add the beaten cream in between each layer. Leave enough cream to cover the whole cake.
For the decoration grate 50 g of dark chocolate and cover the sides and top of the cake. Lay a round paper on top of the cake and sieve powder sugar on top. This leaves you with a nice white circle on top of the cake and is done within minutes.