Serves: 6 people (1 cake 24cm Dia.) Difficulty ': Media Preparation time: 1 hour 30 minutes Ingredients for the cream Ganache 300g. 200g of dark chocolate. cream FOR SPONGE CAKE 5 eggs 150gr. 150g of sugar. flour 1 pinch of vanilla grated rind of 1 / 2 lemon (to taste) rum or other liqueur of your choice -------------------------- PROCEDURE Heat the cream in a saucepan and bring it to the limit of the boil, then add the chocolate chips and melt, stirring constantly.
Continue to stir and heat until chocolate and cream 'this will not be' completely melted and you've got a creamy brown smooth and homogeneous. Remove from heat, pour into a bowl and let cool to room temperature. When and 'cold put the bowl in a container more' big containing crushed ice or ice cubes and work with the whip cream by hand until 'the mixture will not be' soft and fluffy.
If, during processing, the cream should clot, add a little 'warm melted chocolate and knead vigorously. Make the sponge: shelled eggs in a large mixing bowl, add the sugar and with the electric mixer until the ingredients are working long 'compound will be' swollen, foamy, almost white.
To make sure that the worker has the right point, lift the whip, the cream must 'make a "ribbon" which, falling on the surface, it must' immediately incorporate the cream. Put the flour into a large colander with handle and thin net, sprinkle with a pinch of salt and setacciatela the cream, using a wooden spoon to incorporate it and remembering to stir from the bottom up by lifting the mixture each time, and not roundabout, as that could dismantle the egg whites.
Pour the mixture into a greased and floured springform pan, level the surface and bake in preheated oven at 180 degrees for 35 minutes. Turn out and cool the cake on a rack. Divide the sponge cake into 3 discs of equal thickness. With a brush dipped in rum or other liqueur of your choice, brush 2 disks in a uniform manner.
Using a spatula or the back of a spoon, spread the basic disk with a layer of cream ganache, level, then cover with the second disc and repeat. Recompose the cake by adding the hard top. Transfer the cake on a serving plate. Cover the edge with a thin layer of cream ganache, place the remains in a pastry bag with star nozzle and the first edge of the cake decorated with a series of vertical lines, then cover the top surface with the cream by lines parallel and close . 
Continue to stir and heat until chocolate and cream 'this will not be' completely melted and you've got a creamy brown smooth and homogeneous. Remove from heat, pour into a bowl and let cool to room temperature. When and 'cold put the bowl in a container more' big containing crushed ice or ice cubes and work with the whip cream by hand until 'the mixture will not be' soft and fluffy.
If, during processing, the cream should clot, add a little 'warm melted chocolate and knead vigorously. Make the sponge: shelled eggs in a large mixing bowl, add the sugar and with the electric mixer until the ingredients are working long 'compound will be' swollen, foamy, almost white.
To make sure that the worker has the right point, lift the whip, the cream must 'make a "ribbon" which, falling on the surface, it must' immediately incorporate the cream. Put the flour into a large colander with handle and thin net, sprinkle with a pinch of salt and setacciatela the cream, using a wooden spoon to incorporate it and remembering to stir from the bottom up by lifting the mixture each time, and not roundabout, as that could dismantle the egg whites.
Pour the mixture into a greased and floured springform pan, level the surface and bake in preheated oven at 180 degrees for 35 minutes. Turn out and cool the cake on a rack. Divide the sponge cake into 3 discs of equal thickness. With a brush dipped in rum or other liqueur of your choice, brush 2 disks in a uniform manner.
Using a spatula or the back of a spoon, spread the basic disk with a layer of cream ganache, level, then cover with the second disc and repeat. Recompose the cake by adding the hard top. Transfer the cake on a serving plate. Cover the edge with a thin layer of cream ganache, place the remains in a pastry bag with star nozzle and the first edge of the cake decorated with a series of vertical lines, then cover the top surface with the cream by lines parallel and close .
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