Recipe (for a cake of 20 cm diameter)

Sponge cake:
Whisk the eggs to make a foam and add the extra yolks , the sugar and a pinch of salt to obtain a smooth cream. Add slowly the mixture of flour and chocolate powder to form a dough.
Heat to 30�C the milk and vegetable oil together. Pour fine and slowly over the previous mass and mix uniformly with the palette.
Fill the mould with the dough and cook for 20 min. in the pre-heated oven at 200�C.
After this time prick with a stick to be sure that the sponge cake is well cooked inside.

White fondant:

Mix in a pan all ingredients except the chocolate. Boil the mix stirring continuously and remove from heat.
Add the chocolate powder and stir to thoroughly homogenize the mixture, taking care of avoiding air incorporation that will cause bubbles to appear in the surface of the coating.