Chocolate sponge cake with caramel and coffee cream

Ingredients

For the sponge

• 4 eggs
• 4 tablespoons sugar
• 4 tablespoons flour
• 4 tablespoons cornstarch
• 2 tablespoons oil
• 50 g chocolate
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

For the caramel

• 80 g sugar
• 100 ml water
• 50 ml whipping cream

For the coffee cream

• 150 ml whipping cream
• 2 sachets instant coffee

Preparation

1. Separate the egg whites from the yolks. Beat the whites with 1/4 teaspoon salt using a mixer until foamy. 2. In a bowl, beat the yolks with 4 tablespoons sugar and 2 tablespoons oil until fluffy. 3. Add the melted and cooled chocolate, then 4 tablespoons flour, 4 tablespoons cornstarch and 1/2 teaspoon baking powder. Mix well, then fold in the beaten whites. 4. Line a tray with baking paper, pour in the batter and bake in the oven preheated to 180 degrees, 20-25 minutes, until the surface dries. 5. For the caramel, put 80 g sugar in a saucepan and let it caramelize over low heat until amber. 6. From the caramel, put 3 tablespoons into a small pot, add 100 ml water and boil for 4 minutes, until it becomes syrup. 7. Add 50 ml whipping cream to the caramel left in the saucepan, stir well and boil for a few minutes, then leave it to cool. 8. For the coffee cream, beat 150 ml whipping cream until it holds well, then add 2 sachets instant coffee and stir. 9. Cut the cooled sponge into cubes, soak them with the syrup from the pot, spoon the cooled caramel on top, then the coffee cream, and decorate to taste. Leave to cool for at least one hour.