Cook Time 1 hour + cooling
5 x 55g eggs
230g caster sugar
80 ml clarified butter
85g plain flour
40g cocoa powder
300g chocolate, chopped
5 egg yolks
2 whole eggs
250g caster sugar
500ml double cream
30g feuilletine flakes
15g cocoa powder
1 leaves gelatine
To make the genoise, preheat the oven to 200c.
In an electric mixer, combine whole eggs and sugar, whisk for about 10 mins on high.
Gently fold in clarified butter. Sift flour and cocoa through fine sieve, and fold through.
Line a tray with a baking paper and Spread mix thinly over, bake for about 6-10 minutes or until just set, remove and allow to cool.
Melt chocolate over a double boiler, allow to cool.
In electric mixer with a whisk, beat eggs until ribbons form as the sabayon is rising in volume, combine the sugar and water in a small saucepan and bring to the boil until it reaches thread stage 120c.
When sabayon is ready, carefully pour the boiling sugar down the side of the bowl into the mixer, and beat at a high speed for 10 mins.
Beat the double cream until soft peaks form, make sure it’s not too cold.
Carefully fold the chocolate into half the sabayon, then combine the rest of the sabayon. (Be careful the chocolate should be at room temp when combining).
Then fold in the whipped cream until fully combined.
To assemble the cake, first line the base with greaseproof paper then put genoise in, Pour in the chocolate pave mix and allow to set in fridge.
Combine cream, cocoa, sugar and water in a small pot and bring to simmer. Meanwhile, soak the gelatine in ice water, squeeze water from gelatine and add to the chocolate mix.
Once the mix has set, level the chocolate and pour the just blood temperature glaze to a thickness of 3mm. Allow to set.