Ingredients

Chocolate Sponge cake

• 6  eggs
• 175 gr superfine sugar
• 45 gr superfine flour
• 75 gr potato starch
• 30 gr bitter cocoa
• A pinch of salt

Heat eggs and sugar in a bain-marie saucepan and beat until 50° C.

Then beat eggs and sugar for 15 minutes until frothy. Sift the flour and the potato starch and the salt and mix gently with a large spoon. Put in a cake pan (30 cm) and bake in the preheated oven (180°), about 30-35 minutes. Remove from oven and let cool completely.

Chocolate mousse

• 175 gr yolk (about 8 yolks)
• 200 gr superfine sugar
• 30 gr rum
• 70 gr milk
• 400 gr dark chocolate
• 900 gr heavy cream

Mix yolks and sugar, add rum and milk and heat in a bain marie saucepan to near boil (82°)

Heat in a bain marie sauce pan the chocolate and add at the batter of warm eggs.  Let cool and add with semi whipped heavy cream.

Slice the cake in 3 disk. Put the first disk on baking sheet(s) lined with parchment in a aluminium tort ring bigger that the disk of about 1 cm and covered by acetate or parchement. Dip with water and rum, and put the chocolate mousse on the cake using a sac a poche. Repeat for other two disks and covered the cake by the mousse and chocolate curl.