Chocolate and grape cake

Ingredients

For the sponge

• 8 egg whites
• 1/8 teaspoon salt
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 4 tablespoons coconut flakes
• 7 tablespoons flour

For the cream

• 8 egg yolks
• 4 tablespoons sugar
• 500 ml water
• 150 g dark chocolate
• 2 tablespoons cocoa
• 10 g powdered gelatin
• 200 ml whipping cream
• 2 tablespoons butter
• 400 ml whipping cream

For decoration

• 150 g grapes
• 1 tablespoon coconut flakes

Preparation

1. Heat the oven to 180°C. Line a 20 × 30 cm baking pan with parchment paper. 2. Beat the egg whites with the salt until stiff peaks form. Add the sugar and beat until dissolved, then add the vanilla extract and 4 tablespoons of coconut flakes. Fold in the flour with a spatula, using an upward motion from the bottom. 3. Pour the batter into the pan and bake for 20 minutes, until a toothpick comes out clean. Let the sponge cool for 30 minutes. 4. Mix the egg yolks with the sugar for the cream. Set the bowl over a saucepan with 500 ml of gently simmering water and stir until the sugar dissolves. Add the chopped chocolate and cocoa, then stir for 10-15 minutes, until the chocolate has melted and the cream thickens. 5. Mix the gelatin with 200 ml of cold whipping cream and leave for 5 minutes. Heat it in a small saucepan for 2 minutes, without letting it boil, until the gelatin dissolves. Pour the mixture into the egg yolk cream, add the butter and mix until smooth. Leave the cream to cool for 20 minutes. 6. Beat the remaining 400 ml of whipping cream until stiff. Fold in the cooled chocolate cream, then spread the mixture over the cooled sponge. 7. Cut the grapes in half and arrange them over the cream. Sprinkle with the tablespoon of coconut flakes and refrigerate the cake for 60 minutes.