1
To make the sponge, whisk the egg yolks and half the sugar separately until creamy. Whip the egg whites and the other half of the sugar until stiff. Melt the chocolate with the coconut butter over the steam. Add the melted and slightly cooled chocolate to the beaten egg yolks and add 1/3 of the snow. Sift the flour and baking powder together and fold into the egg yolks, then carefully fold in the remaining snow.
2
Bake at 180 degrees for about half an hour. Cut the cooled baked dough into three equal parts.
3
To prepare the custard, make the custard one day before baking the sponge cake. Pour the cream into a bowl and fold in the chocolate. Stir constantly. When the chocolate is almost melted, set the bowl aside and stir just until the mixture is smooth. Cool and refrigerate overnight. The next day, just whip the cream.
4
Once the cake is assembled, spread the cream thinly over the top and put it in the fridge for about an hour. Then melt the chocolate and coconut butter and pour over the top of the cake. Decorate as desired.
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