Preparation:

For the sponge: separate yolks from egg white. In a large bowl beat egg yolks with sugar until foamy, then add sifted flour and starch and whisk gently to combine together. Whisk the egg whites until stiff peaks form. Gently fold them into the yolk and flour mixture. Spread the batter over a baking sheet and bake at 180 °C. When the surface turns golden, stick a toothpick or any wooden stick in the sponge cake to understand if it is ready.
Meanwhile prepare the cream. Melt the chocolate over simmering water, whip the cream and sugar together and slowly mix in the previously melted chocolate and cocoa powder. Cut the sponge into two layers and place the base onto a square or rectangular mould. Spread the cream over the first layer and cover with the second layer. Store the cake in fridge for at least 8 hours before serving. Remove the mould and top the cake with a thin layer of dark chocolate glaze. Serve with a dollop of whipped cream.

Pair with:

chocolate pairs well with a fortified dessert wine or a Barolo Chinato.