Directions

1. Step

In a bowl, whisk together 5 eggs and 120 grams of sugar until light and fluffy. Gradually fold in 90 grams of flour, 1 tablespoon of vanilla, and a pinch of salt. Pour the batter into a flat pan lined with parchment paper and bake at 170°C (340°F) for 10 minutes. Let it cool.

2. Step

Heat 120 grams of liquid cream in a saucepan until it begins to simmer. Pour the hot cream over 120 grams of chopped dark chocolate and 25 grams of butter. Stir until smooth. Allow the ganache to cool to room temperature.

3. Step

In a bowl, whisk 3 egg yolks with 60 grams of sugar until pale. Gradually add 250 ml of milk and 25 grams of cornstarch, mixing well. Cook the mixture over medium heat, stirring constantly, until it thickens. Remove from heat. Dissolve 5 grams of instant coffee in 2 tablespoons of water (or use coffee extract). Add 25 grams of butter to the warm custard, then let it cool completely. Beat 150 grams of room-temperature butter until creamy, then gradually add the cooled custard and coffee mixture, beating until smooth.

4. Step

Mix 1 cup of coffee with 2 to 3 tablespoons of sugar. Brush the coffee syrup over the cooled sponge cake. Spread a layer of chocolate ganache followed by a layer of coffee mousseline cream over the sponge. Roll the cake tightly, then spread the remaining mousseline cream over the surface.

5. Step

Melt 150 grams of dark chocolate and spread it evenly on a flat surface. Let it set until firm. Break the chocolate into pieces and arrange them on top of the cake for decoration. Slice and serve the cake, enjoying the rich flavors.