Ingredients:
Pan size: 30 × 15 cm (approximately 12 × 6 inches)
For the Sponge Cake:
6 eggs
1 cup sugar
1 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
Sponge Cake (Directions):
Separate the eggs into whites and yolks.
Beat the egg whites with the sugar until stiff peaks form.
Gradually add the yolks, one at a time, mixing well after each addition.
Gently fold in the flour and cocoa powder.
Line the pan with parchment and grease it with butter, then pour the batter into the pan. Bake for 30 minutes at 180°C (350°F).
Let the cake cool, then cut the sponge cake into three layers.
