This dead simple red berries and dark chocolate sponge cake features French jam for a fancy Easter time! Expert bakers recommend trying a slice with crème fraiche or fromage blanc for love at first bite
Bake the sponge cake: Preheat the oven to 180°C (350°F). Beat the eggs with sugar until it has tripled in volume, about 10 minutes. With a spatula, gently fold the flour in the egg-sugar mix.
Prepare the chocolate ganache: place the chopped dark chocolate in a bowl. In a saucepan on low heat, boil the crème fraîche with a tablespoon of sugar, then pour on top of the chocolate and wait a few minutes before stirring to obtain a smooth ganache.
Cut the sponge cake in half lengthwise and spread the red berry jam in the middle.
Close the cake and spread the chocolate ganache on top.
Decorate with fresh berries and sprinkle some icing sugar on top.