Chocolate Sponge Cake

For the chocolate sponge cake, beat egg whites until stiff, slowly adding 70g sugar. Beat egg yolks and 4 tablespoons hot water until creamy, add remaining sugar, vanilla sugar and salt.

Add the whipped cream to the egg yolk mixture, sift the flour, cornstarch, cocoa and baking powder over it and fold in carefully. Pour the dough into a springform pan lined with baking paper (diameter: 26 cm), smooth it out and bake in a preheated oven at 200° for about 20 minutes.

Let the sponge cake cool down and cut it twice. Drizzle the three layers with 4 tablespoons of honey liqueur. Finely chop the chocolate and walnuts, whip 500g of whipped cream and the remaining honey liqueur until stiff. Stir 1/3 of the walnuts and the grated chocolate into the whipped cream and spread on two bases and place on top of each other.

Top with the third cake layer. Whip remaining whipped cream until stiff, spread cake all around, sprinkle edge with remaining nuts.

Decorate the chocolate sponge cake with grated chocolate, nuts or chocolates !

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