Cake Base
- 12 medium eggs
- 12 tbsp sugar
- 2 packets Creme Ole chocolate–orange
- 1 tbsp cocoa powder
Cream
- 500 ml cold whole milk
- 500 ml heavy cream 36%
- 2 packets Creme Ole vanilla
Glaze
- 2 tbsp water
- 4 tbsp sugar
- 6 tbsp brandy
- 200 g butter
- 200 g dark chocolate
Preheat the oven to 180°C and line a rectangular baking pan with parchment paper. Separate the eggs carefully, preparing to whip the whites until stiff peaks form.
Beat the egg whites vigorously with a pinch of salt, then gradually incorporate the sugar. Continue whipping until the mixture becomes glossy, firm, and perfectly stabilized.
Whisk the egg yolks thoroughly, then fold them gently into the meringue using slow upward movements. Maintain the airy texture to ensure a light, fluffy cake.
Sift the Creme Ole chocolate-orange powder and cocoa directly over the mixture. Fold everything slowly, keeping the batter smooth. Pour into the pan and level evenly.
Bake the cake base for thirty-five minutes, checking doneness with a toothpick. Remove from the oven, cool completely, and prepare the cream mixture while waiting patiently.
Whip the cold heavy cream until stiff peaks form. In another bowl, mix the vanilla Creme Ole with cold milk, then fold the whipped cream gently.
Prepare the glaze by melting chocolate with water, sugar, and brandy over a double boiler. Stir continuously, cool slightly, then incorporate softened butter until perfectly smooth.
Assemble the cake by lining the pan with plastic wrap, adding the base, spreading the cream, and pouring the glaze. Refrigerate overnight, slice cleanly, and serve proudly.