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1
SPONGE:.
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Separate the eggs then mix the egg yolks with the sugar, oil and water until it doubles in volume and becomes whiter.
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In a bowl mix the flour, cocoa and baking powder then fold it in with the egg yolks.
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Mix the egg whites until stiff and fluffy then add it to the yolk mixture and fold them gently from top to bottom.
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5
Line a baking tray (30X20) with grease proof paper and pour in the chocolate mixture.
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6
Bake at 180C/gas mark 4 for 30-35 minutes or until a cocktail stick comes out clean after you stick it in the middle of the cake.
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7
When the sponge is done lift it out of the tray and put it aside to cool.
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8
When it has cooled down completely, cut it in half, lift the top and put it aside.
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9
SYRUP:.
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Put a sauce pan on a low heat with the water, sugar and cognac and let it simmer until the sugar has melted.
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With a spoon drip the syrup on the sponge until it is moist.
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12
CREAM:.
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13
Melt the chocolate with the double cream.
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When melted take it off the heat and leave it to cool down, then mix the chocolate cream until fluffy.
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Spread the cream on the bottom part of the cake then put the other part on top.
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Keep a bit of cream for decorating.
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GLAZE:.
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First put a bowl or pan in the fridge (I used a glass bowl) then in a sauce pan put the water and pour the sugar in the middle.
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Let it simmer for 12-15 minutes until you get a glossy syrup.
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To check if it is done get a glass with cold water and drip a few drops of the syrup and if it forms little bubbles on the bottom of the glass then it is done.
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Add the honey and take it off the heat.
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Pour the syrup into the cold bowl and mix until it becomes stiff and it turns white.
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After you've put the cake together cut it into squares.
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Put the bowl with the glaze in a pan with water, making sure the bottom of the bowl doesn't touch the water.
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Add 1-2 tbsp of cold water to the glaze and mix everything together until you get a creamy texture, then add the cocoa.
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Put one tbsp of glazing on each square then pipe a bit of cream on top.
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ENJOY!
