Use the wire whip to mix all the sponge cake ingredients together, briefly at low speed and then at high speed for 5-10 minutes. Bake at 175-180°C for 45 minutes and then allow the mixture to cool.

Cut the sponge cake into thin layers and place them into preferred molds, filling them up to ½ of the molds together with the whipped chocolate cream. Top with a thin layer of the sponge cake and then finish the layering with Minuta Choco.

To make the miroir, boil the water and the sugar and once the formed syrup has boiled, add the Casa Cream 35% and continue to cook until it is ready, making sure to stir well. Once it reaches 100°C, turn the heat off and add softened gelatins. Mix and add the cocoa. Use the immersion blender to finish up the mixture, making sure not to whip air in, strain and then store with the use of a transparent soft surrounding edge wrapping tape, in the fridge. Wait until it reaches 26°C-30°C. Once fully cooled use it to coat the layering you have prepared.

Finish decorating as you wish with Scaldis Dark.