==========
Cake Base:
12 medium eggs
12 tablespoons sugar
2 packets of Creme Ole dark chocolate and orange flavor
1 tablespoon cocoa powder
Cream:
500 ml cold whole milk (3.5% fat)
500 ml heavy cream (36% fat)
2 packets of Creme Ole vanilla flavor
Glaze:
2 tablespoons water
4 tablespoons sugar
6 tablespoons Alexandrion brandy
200 g butter (82% fat)
200 g dark chocolate (Callebaut 54.5% cocoa)
Cake Base:
Preheat your oven to 180°C (350°F). Line a 25×35 cm baking pan with parchment paper, using a detachable-edge pan if possible.
Separate the egg yolks from the egg whites. Whip the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar and continue whipping until you achieve a firm meringue.
Beat the egg yolks well and gently fold them into the egg whites with slow, upward movements.
Sift and add the 2 packets of Creme Ole chocolate and orange powder and the cocoa powder. Fold everything gently together.
Pour the mixture into the prepared pan and level the surface. Bake in the preheated oven for about 35 minutes (adjust time depending on your oven). Test with a toothpick, and once it comes out clean, remove from the oven and let the cake cool completely.
Cream:
In a mixing bowl, whip the cold heavy cream until stiff peaks form.
In another bowl, mix the two packets of Creme Ole vanilla flavor with the cold milk until smooth. Gently fold in the whipped cream.
Glaze:
In a stainless steel bowl, combine the water, brandy, and chocolate. Place the bowl over a double boiler (a pot of simmering water), stirring constantly until the chocolate becomes fluid.
Continue to stir until the glaze thickens. Remove from heat and allow it to cool for about 10 minutes before incorporating the room-temperature butter, stirring until smooth.
Assembly:
Line the baking pan with plastic wrap. Place the cooled cake base into the pan. Spread the cream mixture evenly over the cake.
Pour the glaze over the cream and, using a fork, create decorative lines on top.
Refrigerate the cake for several hours, or ideally overnight, to set.
Before serving, use a sharp knife (dipped in hot water) to cut the cake into portions. First, trim the edges neatly, then slice and serve. Enjoy!