For the sponge cake:
- 6 eggs
- 6 tablespoons sugar
- 2 tablespoons flour
- 1/2 tablespoon cocoa
- 1/2 package of baking powder
- 12 tablespoons crushed nuts
For the filling:
- 5 eggs
- 350 grams of powdered sugar
- 200 grams of chocolate
- 1 margarine
For the glaze:
- 100 grams chocolate
- 50 oz milk
- 1 tablespoon oil
Mix well the eggs and the sugar with s mixer. Once they are mixed, add walnuts, cocoa, flour and baking powder and mix 2 more minutes as to the ingredients blend together. Place in a baking tray lined with parchment paper and bake it.
While the sponge cake cools down prepare the filling.
Separate the yolks from the egg whites. Stir the egg whites with 250 grams of powdered sugar and put them over steam for about 5 minutes, stirring constantly with the mixer.
While the whites are cooled, the chocolate melts down on the steam and then leave it to cool.
When the egg whites and the chocolate are slightly cooled, mix the egg whites with 100 g powdered sugar in a solid snow.
Add the margarine in the cooled yolks and mix it all until it blends together. In the mixture of yolks add the mixed egg whites and the melted chocolate and mix it all for about 3 minutes until you get a nice cream.
Over a steam melt the chocolate with 1 tablespoon of oil, and once melted add milk, leaving it for another 2-3 minutes and then place it aside. (The amount of milk can vary depending on what kind of chocolate you use, and also if you want more icing on the cake you can put more chocolate).
Since the cake wasn’t for any special occasion, I put the filling over the sponge cake, and the glaze on the top.