Light and perfect for a treat! I made a batch and put them in the freezer so it keeps the temptation away !
You can make it gluten free and use 110 g of cornflour in total.
For the chocolate sponge:
– 4 eggs
– 115 g sugar
– 20 g butter
– 45 g flour
– 65 g cornflour
– 1 pinch of salt
– 30 g cocoa powder
– 1 tsp baking powder
For the syrup:
– 80 g water
– 50 g sugar
– 1 Tsp Brandy (Optionnal)
For the filling:
– 250 g mascarpone
– 1 tsp vanilla paste
– 100 g cream cheese like Philadelphia
– 60 g Icing sugar
For the coating:
– 200 g milk chocolate
– 30 mL sunflower oil
Preheat the fan oven at 180 degrees.
In the bowl of your mixer, whisk 4 eggs and sugar until it doubles size. (If you do not have a mixer, I would advise you to separate yolks from white, mix the yolks with sugar, whisk the egg whites up to thick peaks).
Add the melted butter, then sift salt, flours, baking powder and cocoa powder and use a spatula to incorporate gently.
Transfer into a greased rectangular dish (18cm x 24 cm ) and bake for 18-20 minutes.
Bring water and sugar (and alcohol ) to a boil lat it cool down.
Mix all the ingredients together.
Setting up :
Leave your chocolate sandwich for 15 minutes in the freezer.
Prepare your coating: Melt the chocolate into microwaves, add the oil, stir, add 5 more secondes in the microwaves, stir.
Remove your cake from the freezer and pour the chocolate coating.
It is important to let your cake in the freezer to create a thermal shock, the coating will stick in a better way.