FOR 16 SERVING YOU'LL NEED;

Chocolate cake
200g almondmixture
160g sugar#1
130g eggyolks
70g eggs
60g butter
60g cocoapowder
60g flour
200g eggwhites
80g sugar #2

Mix almondmixture, sugar #1, eggyolks and whole eggs to a paste. Melt the butter. Mix cocoapowder and flour. Whip eggwhites and sugar #2. Alternate with the flour mixture and butter and fold it in to the paste. Finally fold in the meringue (whipped eggwhites and sugar #2). Spread it out on three baking trays, the same way when you make rolling sponges. Bake it at 170C for 13min.

Strawberry Syrup
60g strawberry pureé
25g sugar
75g water
15g berry spirit

Boil all together.

Strawberry - and Chocolate ganache
90g sugar
50g glucose
170g cream
180g strawberry pureé
3g fleur de sel
200g dark couverture
120g milk couverture

Make sugar and glucose to a caramel. Warm the cream and the strawberry pureé. Temper the caramel with the cream and strawberry liquid. Pour it all over the couverture and mix it all with a mixture. Finally add fleur de sel.

Assemble

Soak the first layer of sponge with the syrup. Pour over the ganache and even out. Next layer of sponge, syrup and ganache. Repeat three times and end with ganache on top. Decorate and enjoy!