For this recipe, you need 1100 g of basic chocolate sponge.
- In a bain marie, bring the eggs, sugar and inverted sugar to 55 °C. In a mixer, whisk the mixture until it has completely cooled. Leave the mixture to firm up then, fold in the powdered ingredients using a spatula.
- Bake all the génoise mixture in a lined mould that is 20 cm diameter. Bake at 170 °C in a convection oven for approx. 50 minutes. Check whether the cake is cooked using the tip of a knife. Remove from the mould straight away once cooked and leave to cool.
- Slice the cooled génoise horizontally so that you have four layers of cake that are each 2.5 cm high.