Chocolate sponge cake:
3 eggs, separated (55g including shell/egg)
a pinch of salt
60g sugar
35g cake flour (can be substituted by all purpose flour)
15g cocoa powder
25g vegetable oil
25g milk
Coffee syrup:
double shot espresso (60g) or 60g (4tbsp) hot water with 1 tsp instant coffee
1 tbsp sugar (12g)
1 tbsp rum (optional)
Chocolate whipped cream:
70g dark chocolate (54%)
50g warm heavy cream
200g chilled whipped cream
Chocolate ganache:
150g dark chocolate (54%)
100g warm heavy cream
50g unsalted melted butter
https://www.youtube.com/watch?v=vclReogQPKI&ab_channel=ThyThan
