Airy Chocolate Sponge Cake

For the canache, gently melt the cooking chocolate and mix with the fresh cream. Cool while stirring continuously until the mixture is creamy. Place the mixture in a piping bag and pipe small balls onto a baking tray. Then freeze for about 15 minutes.

For the chocolate sponge mix soft butter, melted cooking chocolate (or chocolate) and yolks until smooth.

Whip the egg whites with sugar to egg whites and fold into the chocolate mixture. Sift flour and cornstarch onto the mixture and fold in at the same time. Butter metal cookie cutters (O 6 cm and at least 3 cm high) and place them on a tray lined with a buttered and sugared parchment paper. Fill the chocolate sponge mixture halfway into the cookie cutters, then place a canache ball in the center and top with the remaining sponge mixture. Freeze the sponges for one night (otherwise the filling will become runny and spill out). Bake the frozen cookies in a heated oven at 200 °C for 15-18 min. Cool slightly and remove from the ramekins.

Serve: Serve with: fresh pineapple with mint or orange fillet perfumed with Marsala.

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Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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