Serves: 6 people Difficulty ': Media Preparation time: about 30 minutes + 2 hours of rest INGREDIENTS 1/2kg. sponge 220g. Milk chocolate 180gr. dark chocolate 300ml. heavy cream 4 eggs 220g. sugar 4 gelatine leaves 100ml. FOR DECORATING rum icing sugar Melt milk chocolate in a double boiler separately PROCEEDINGS -------------------------- milk chocolate and dark chocolate.
In a bowl, whisk the eggs (2 whole and 2 yolks) with the sugar until the mixture is light and fluffy. Soften gelatin in cold water for several minutes, then squeeze it and divide it between two chocolate previously melted. Added separately to the chocolate eggs with sugar and cream and stir gently mounted above the 2 creams.
Obtained from the sponge long, rectangular strips and moisten with rum in which you have added a little water. Spread on a first layer of a cream, cover with the sponge, then roll out the other end with the cream and sponge cake. Let rest in refrigerator for at least 2 hours and serve the cake cut into square pieces, decorated with icing sugar and milk chocolate curls. 
In a bowl, whisk the eggs (2 whole and 2 yolks) with the sugar until the mixture is light and fluffy. Soften gelatin in cold water for several minutes, then squeeze it and divide it between two chocolate previously melted. Added separately to the chocolate eggs with sugar and cream and stir gently mounted above the 2 creams.
Obtained from the sponge long, rectangular strips and moisten with rum in which you have added a little water. Spread on a first layer of a cream, cover with the sponge, then roll out the other end with the cream and sponge cake. Let rest in refrigerator for at least 2 hours and serve the cake cut into square pieces, decorated with icing sugar and milk chocolate curls.
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