John Myers
Ingredients for 16 servings:
- 3 bars of chocolate (2x whole, 1x dark)
- 750 g whipped cream
- 200 g whipped cream
- 6 eggs
- 1 pinch of salt
- 175 g sugar
- 175 g sugar
- 375 g flour
- 1 tbsp baking powder
- 125 ml oil
- 2 tbsp cocoa powder
- 125 ml water, lukewarm
- possibly chocolate shavings, for decoration
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes
Chop the chocolate and heat 750g of cream. Melt the chocolate while stirring, then chill overnight. Line a springform pan with baking paper. Separate the eggs, beat the egg whites and salt until stiff peaks form. While stirring, add 175g of sugar and continue beating until the sugar is completely dissolved. Beat the egg yolks, 1/8 l lukewarm water and 175g of sugar until fluffy, mix the flour and baking powder, and fold into the egg yolk mixture along with the oil. Fold in the beaten egg whites in portions. Divide the dough in half. Fold the cocoa into one half. Alternate spoonfuls of light and dark batter, filling the center of the springform pan exactly on top of each other. This will cause the batter to spread out and create the zebra pattern. Bake in a hot oven at 175°C or with a fan oven at 150°C for approx. 60 minutes. Allow to cool. Cut the sponge cake in half horizontally. Whip the chocolate cream and cut in half. Spread a quarter of the cream on each of the two layers. Stack all the layers on top of each other. Spread the remaining cream over the cake. Whip 200g of cream with the cream stiffener and vanilla sugar until stiff. Decorate the cake with whipped cream and, if desired, chocolate shavings.
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