A very chocolatey cake

Ingredients

for the sponge cake:

5 eggs

7 tbsp brown sugar

5 tbsp flour

2 tbsp starch

3 tbsp cocoa powder

For the frosting:

400 g dark chocolate

400 g 35% cream

For the soaking:

3 tbsp cognac

1 tbsp currant syrup

1/2 cup water

3 tbsp brown sugar

Separate the yolks from the whites and sift the flour, starch, and cocoa powder into a separate bowl. Beat the yolks with 5 tablespoons of sugar until pale. Beat the whites with the remaining sugar until stiff, add to the yolks, gently stir with a spoon, and pour in the flour mixture, stirring gently from the bottom up. 

Line a baking pan with parchment paper, grease it with butter, pour in the batter, and bake at 200°C (preheat the oven, as always) for about 30 minutes. Let the cake cool. It should rise well; we'll be dividing it into three layers.

Soaking: Pour boiling water over the sugar, cool slightly, and then add the blackcurrant syrup and cognac.

Cream: Break the chocolate into small pieces, pour in boiling cream, and stir until smooth. Let it set.

After about 2 hours, cut the cake into three layers. Soak each layer with syrup. Let it rest for half an hour. Then begin assembling the cake. Spread each layer with cream, including the top layer, and sprinkle with grated dark and white chocolate.

Bon appétit!