POLISH CHOCOLATE RECIPES

Steps:

• Mix the flour and cocoa powder together.
• Whip the egg whites, gradually add sugar, continue to whip until the mass becomes stiff. Add one egg yolk and continue whipping to a fluffy mass.
• Gradually add the flour/cocoa mix and blend together at the lowest speed.
• Grease the mold with butter and line with baking paper. Pour in the batter and even it out. Bake for approx. 30 minutes at 340°F/170°C. 
• Remove the sponge cake from the oven and let it cool for 20 minutes, then remove it from the mold.
• Dissolve gelatin in 10 tablespoons of hot water, leave aside to cool.
• Whip very cold cream in a metal bowl. When it thickens, add a spoonful of powdered sugar and continue to whisk. When it thickens sufficiently, add cooled gelatin.
• When the cake is sufficiently cooled down, cut it into two layers. Coat the bottom layer with jam mixed with rum. Spread the whipped cream on top. Place the top layer of cake on top. 
• For ganache, heat milk with butter, add chopped chocolate, wait a bit and mix. Pour the chocolate topping over our assembled cake.
• When ganache sets, slice the cake into even cubes. Decorate each portion with whipped cream.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a deep 20cm cake tin with baking parchment. Put the honey, sugar and butter in a medium saucepan and cook over a medium heat until fully melted. Remove from the heat and allow to cool. Put the flour and spices in a large bowl and mix everything together.
• Once the liquid ingredients have cooled, whisk in the eggs. Pour over the dry ingredients, whisking them together to form a smooth batter – be careful not to overmix as this can lead to a dry cake. Pour into the prepared tin and bake for 50-55 mins or until risen and a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in the pan for 20 mins before turning out onto a wire rack to cool completely.
• Once cooled, use a large serrated knife to slice the cake into 3 layers. Spread the jam across the 2 bottom cake layers, then reassemble the cake and set aside while you make the glaze. Put the cream, chocolate and honey in a medium pan and cook over a low-medium heat until the chocolate is melted and you have a smooth, pourable mixture. Put the cake on a wire rack set over a parchment-lined baking tray and pour over the glaze, making sure to cover the entire cake. Use a fish slice to carefully transfer the cake to a serving plate and allow the glaze to set. To decorate, dust with a little edible gold powder, if you like. Uniced, this cake will keep for up to 5 days. Once iced, enjoy within 3 days – just keep in the fridge, but remove before serving and eat at room temperature.