Easter Sponge Cake With Dark Chocolate And Red Berries
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.