Parížanka: chocolate cake with cream and fruit

Tip: tap a step to mark it as done.

1. Use a 22 cm cake pan.
2. Prepare the cream fillings first, as they need time to chill. Pour 250 ml heavy whipping cream into each of two small saucepans. Heat just to the boiling point, then turn off the heat; do not let the cream boil. Break 100 g chocolate into one saucepan for the chocolate whipped cream and 250 g chocolate into the other for the ganache. Stir until the chocolate has completely melted. Let both mixtures chill thoroughly for 3–4 hours in a cold pantry or the refrigerator.
3. Preheat the oven to 160 °C (325 °F) without the fan. Beat the eggs and sugar in a stand mixer for 10 minutes until thick and foamy. Meanwhile, grease the pan with butter and dust it with whole wheat flour. Reduce the mixer speed, add the weighed amounts of flour, and mix for 30 seconds to incorporate. Pour the batter into the pan and bake for 20 minutes. Check for doneness with a skewer.
4. Once the sponge has cooled, slice it horizontally into two layers. Turn the top layer cut side up. Spread raspberry jam over both layers, then spread the thicker ganache over the bottom layer, reserving a little for the sides. Place the top layer over the ganache with the jam-covered side facing up.
5. Whip the thinner cream mixture containing less chocolate as you would regular whipping cream, taking care not to overwhip it. Spread it over the top layer. Coat the sides of the cake with the reserved ganache and use a fork to make a decorative pattern. Dust the top with cocoa powder and decorate. Let the cake rest for at least 5 hours for the best flavor.

Tip: The sponge contains no baking powder; it relies entirely on the beaten eggs for lift. The egg mixture is ready when it falls from the whisk in a thick ribbon that leaves a trail on the surface for a moment before disappearing.

This recipe was translated from the Slovak original: Torta Parížanka s parížskym krémom a ovocím