Chocolate cake

5 nos – eggs (whole eggs)
2 nos – egg yolk
170gm – sugar
115gm – soft flour
60gm – cocoa powder
20gm – corn flour
15gm – ovallette
30gm – melted unsalted butter

Ingredients for chocolate ganache:
250gm – dark chocolate covertures
250gm – president cream

Ingredient for filling;
250gm – apricot gel firm

Method:

Beat in eggs, egg yolk, sugar, soft flour, ovalette until creamy and fluffy
Then add in sieved cocoa powder
Lastly add in melted unsalted butter
Pour in a tin round mould (9 inch)
Bake at 180C temperature, 20-25 mins.
To make a ganache, place the president cream in small pot and boil it. Then add in the dark covertures, stir until well combines, set aside to cool
Cut 3 parts of the round sponge. Layered with apricot gel firm. Coat the cake with the chocolate ganache with spatula, refrigerate, cut to desired slice and served.