Gaby
Ingredients:
Pan size: 30*15 cm (approximately 12*6 inches)
For the Sponge Cake:
6 eggs
1 cup sugar
1 and 1/4 cups flour
3 tablespoons cocoa powder
For the Truffle Cream:
200 ml heavy cream
50 g chocolate
200 g butter
1 tablespoon powdered sugar
1 tablespoon candied orange peel
For the Chocolate Glaze:
50 g chocolate
50 g butter
150 g prunes
50 g walnuts
For the Sponge Cake:
Separate the eggs into whites and yolks.
Beat the egg whites with sugar until stiff peaks form, then gradually add the yolks one at a time, mixing well.
Gently fold in the flour and cocoa powder.
Pour the batter into a baking pan lined with parchment paper and greased with butter. Bake for 30 minutes at 180°C (350°F).
Once baked, cut the sponge cake into three layers.
