Tiramisu cake with cocoa sponge

Ingredients

For the sponge

• 3 eggs
• 1/8 teaspoon salt
• 4 tablespoons sugar
• 3 tablespoons flour
• 1 tablespoon cocoa
• 1 tablespoon starch
• 1 teaspoon baking powder

For soaking the sponge

• 200 ml coffee
• 30 ml brandy
• 1 vial rum essence

For the cream

• 3 egg yolks
• 100 g sugar
• 1 teaspoon vanilla essence
• 2 tablespoons brandy
• 250 g mascarpone
• 125 ml whipping cream
• 1 teaspoon gelatin
• 30 ml cold water

For the ladyfingers

• 10 ladyfingers
• 100 ml coffee
• 2 tablespoons brandy

For the glaze

• 120 g milk chocolate
• 4 tablespoons whipping cream
• 1 teaspoon butter

For decorating

• 10 g milk chocolate

Preparation

1. Heat the oven to 180°C and line a 20 cm round tin with baking paper. Separate the eggs. Beat the egg whites with 1/8 teaspoon salt until stiff, add the 4 tablespoons sugar and continue beating until you have a firm meringue. Add the yolks, mixing for a few seconds. 2. Mix the flour with the cocoa, starch and baking powder. Fold the dry ingredients into the meringue in 2-3 batches with a spatula. Pour into the tin and bake for 20-25 minutes, until the sponge springs back lightly when you press it. Leave it to cool for an hour, then cut it in two. 3. Mix 200 ml coffee with 30 ml brandy and the rum essence. For the cream, beat the egg yolks with the sugar, vanilla essence and 2 tablespoons brandy until creamy. Add the mascarpone and mix for 2 minutes. 4. Soak the gelatin in 30 ml cold water for 5 minutes, then melt it over a bain-marie for 1-2 minutes without letting it boil. Fold it into the egg yolk and mascarpone cream. Beat 125 ml whipping cream until stiff and fold it in with a spatula. 5. Mix 100 ml coffee with 2 tablespoons brandy. Place the first sponge layer on a serving plate and soak it with half the coffee mixture for the sponge. Fit the adjustable cake ring around it, spread on half the cream, then add the 10 ladyfingers dipped in the coffee prepared for them. Cover with the remaining cream. 6. Place the second sponge layer on top and soak it with the remaining liquid for the sponge. Cover the cake and refrigerate for 8 hours. Remove the adjustable cake ring. 7. Melt the milk chocolate with 4 tablespoons whipping cream and the butter over a bain-marie for 3-4 minutes, stirring until the glaze is smooth. Spread it over the cake, sprinkle with grated chocolate and refrigerate for another hour, until the glaze sets.