| Ingredients（6-inch cake pan） |
| Sponge cake
|
3 |
middle egg at room temperature |
| 75g |
granulated sugar |
| 25g |
cocoa powder |
| 20g |
cornstarch |
| cream
|
100g |
chocolate at room temperature |
| 100cc |
fresh cream |
|
for te finish cocoa powder |
| syrup |
25cc |
water |
| 25g |
granulated sugar |
| 50cc |
White Curacao |
|
READY
- Put a baking sheet on round cake pan
- chop up the chocolate
- sifted pouwder (mixed cocoa powder and cornstarch)
- Preheat the oven 350F.
|
|
sponge cake
|
- beat egg in the bowl and
mixed granulated sugar little by little
whip it until getting whitish
- mixed add shifted cocoa powder and cornstarch
little by little
（Don't knead!）
- Pour it into the cake pan
Bake cake about 20minutes
- Cool completely
- three sliced of sponge cake (side sliced)
- Syrup
put water and granulated sugar into the sorce pan.
it boid down until sugar melt
add white liqueur into the pan and cool down
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Cream
|
- pour whip cream into the sorce pan
and boild it about 1 or 2 minutes
- melt chocolate into the bowl and
stir it on ice under the bottom of bowl.
cool until creamy
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|
decorate
|
- syrup spread on one of sliced cake.
chocolate cream spread of it.
- pile up another sliced cake
- repeat cyrup spread and cream spread
- Place the top layer on the cake and
spread the chocolate cream all over the cake
- sprinkle cocoa pwder on the cake
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