Preparation

• Start whisking the whole eggs with a pinch of salt and sugar using an electric mixer, also add the vanilla. Work them for about 15/20 minutes at medium speed, until they triple in size and become a frothy and homogenous mixture, that should write. Add the sifted flours little by little, mixing with a wooden spoon, being careful not to deflate it. Pour the mixture into the buttered and floured mold, (I prefer to line it with baking paper.) Place in the preheated oven at 320°F (on the penultimate rack of the oven) for about 50 minutes. Do the toothpick test, it should come out dry and leave it in a semi-open oven for 15 minutes then turn it out and continue to cool on a rack.

• Meanwhile, whip the cream to fill the cake, remember that I always take two 500 ml packages, one part will be used for filling and the other for decorating. Divide the sponge cake into three layers with a serrated knife, place the first layer on a serving plate and brush with hazelnut syrup. (You can buy it in pastry shops.) Fill with cream and sprinkle with dark chocolate flakes, cover with the other layer, and fill as before until covering with the last layer. 

  

• Place the cake in the refrigerator and meanwhile whip the rest of the cream, add cocoa to a part. Retrieve the cake and cover with the cream, using a spatula to help you, put the remaining cocoa cream in a piping bag. Now let your imagination run wild and decorate your cake as you like.

• I hope you enjoyed this recipe… Don’t miss the next one, I’ll be waiting for you 🙂 Friends, if you want to follow me, you can find my recipes on facebook  twitter  Google +  instagram  pinterest

  
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