For the sponge cake
- Eggs 4 items at room temperature
- Sugar 1 glass
- Self-rising flour 1 1/2 glass
- Vanilla powder 2 items
- Water 1 small cup approximately
- Baking powder 1 teaspoon
For the cream
- Eggs 4 only the whites
- Sugar 1 glass
- Cocoa powder 125 gr
- Banana liqueur 2 tablespoons or cognac
- Butter 250 gr melted
- Dark chocolate 25 gr melted
- Petit beurre biscuits 10 items crumbled
For the syrup
- Water 1/2 glass
- Sugar 1 tablespoon
- Banana liqueur 2 tablespoons
For the coating
- Heavy cream 330 ml
- Dark chocolate 250 gr cut into pieces
- Honey 1 tablespoon
For the sponge cake : In a bowl beat with an electric mixer the eggs with the sugar until fluffy,add the flour,the vanilla powder and the baking powder continue beating and add the water gradually(as much as needed).Grease a round roasting pan 30 cm and pour the mixture.Bake in preheated oven at 170 degrees for 15-20 minutes,check if it is ready when an inserted toothpick comes out clean.Remove from the oven and let it cool.
For the cream : In a deep bowl beat with an electric mixer the whites and the sugar,add the slightly melted butter,the cocoa powder,the crumbled biscuits,the melted dark chocolate,the liqueur until the ingredients combine.Refrigerate the mixture until thickened.
For the syrup : In 1/2 glass of water add the sugar and the liqueur,stir until the sugar dissolves.
Assembly : When the sponge cake is cool remove it from the roasting pan,pour some water into a deep bowl and line it with transparent film.Cut the sponge cake lengthwise in half and pour the syrup over the two pieces.Cut the sponge cake into round pieces in the diameter of the bowl forming two circles and two rings.Place one of the circles on the bottom of the bowl and use the rings to give height.Brush with some syrup and pour the cream into them.Top with the second circle of the sponge cake,placing pieces of sponge cake where there are holes so as to seal the cream in the sponge cake(do not hesitate to add pieces of sponge cake as they will combine during refrigeration).Press slightly with your hand and fold the transparent film.Place a dish or something else on top and refrigerate it for 12 hours.
For the coating : Heat in a saucepan the heavy cream,add the dark chocolate cut into pieces and stir until it melts.Add the honey and stir constantly and slowly for 5 minutes.Let it cool slightly.Remove the cake from the refrigerator,turn it upside down,remove carefully the transparent film and pour it over with the chocolate evenly.Refrigerate it for 60-120 minutes and it is ready to be served.
* See the photos below to prepare the cake step by step.