For the sponge:
3 eggs (separate yolks and whites)
3 tbsp cold water
150 ml sugar
150 ml flour

Crème # 1:
250 g chocolate
125 g butter
5 eggs (separate yolks and whites)
75 g icing sugar
3 gelatine sheets

Crème # 2:
4 egg yolks
100 g sugar
150 ml milk
1 pouch vanilla sugar or 1 teaspoon vanilla
5 gelatine sheets
200 ml sweet cream


150 ml  sweet cream for decoration


Preheat the oven to 180 °C.

Grease a 26-cm cake tin and dust with flour.

Beat the egg whites and water until firm peaks form. Add the sugar gradually, beating constantly. Add the egg yolks one by one. Finally, stir in the flour.

Bake for 20 minutes and leave to cool. Cut in half.

To make the first crème, melt the chocolate, egg yolks, butter and sugar over low heat, stirring constantly. Soak the gelatine in cold water for a few minutes, squeeze the excess water and stir into the chocolate mixture until dissolved. Remove from heat and leave to cool, stirring occasionally.
Beat the egg whites until firm peaks form and stir into the cold chocolate crème gently, using a spatula.
Place the bottom half of the sponge back into the cake tin. Spread the chocolate crème. Cover with the other sponge.

To make the second crème, combine the egg yolks, sugar, vanilla and milk and cook stirring over low heat until the sugar dissolves. Soak the gelatine in cold water, squeeze the excess liquid and add to the hot crème. Stir until the gelatine dissolves. Remove from heat and leave to cool completely (and shrink), stirring occasionally.
Beat the sweet cream until firm. Stir in the cold crème (it will be thicker, but still liquid) gently, using a spatula. Spread over the second sponge.

Refrigerate overnight.

Remove from the tin and decorate with whipped cream.