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8 Serves
69 Mins
Preheat your oven and prepare the sponge cake batter by whisking eggs and sugar, then folding in flour and cocoa powder.
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AmericanVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
62 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
104 mg / 1,250 mgPotassium
133 mg / 4,700 mgSodium
52 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
15 g / 20 gCholesterol
159 mg / 300 mgCaffeine
10 mgNet Carbs
28 gAlcohol
0 g
Pour the batter into a prepared baking pan and bake until the sponge is set.
While the cake cools, whip the heavy cream with cocoa powder and sugar using an electric mixer until stiff peaks form to create the ganache filling.
Slice the cooled sponge into two layers, spread the chocolate ganache evenly over one layer, and top with the second layer.
Prepare a simple chocolate glaze and pour it over the top of the cake, allowing it to set before slicing into squares to serve.
10
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Tunisian
American