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BAM Cake converter 
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Ingredients:
- 2 eggs (medium-sized)
- 60 g granulated sugar
- 50 g all purpose flour
- 10 g BAM cacao powder
- 80 ml milk
- 30 g instant cocoa
- 170 g BAM milk chocolate drops
- 300 g whipping cream
- 2 gelatin sheets
- BAM cocoa powder
Instructions:
1
Preheat the oven to 180 °C (350 °F). Beat the eggs and sugar at maximum speed for 10 minutes. Sift the cacao and flour on top of the egg mixture and fold in with a spatula. Spread the mixture evenly on an 18 cm cake pan lined with parchment paper (the bottom), and bake for 15 minutes. Take the baked sponge cake out of the baking tray and cool it on a co- oling rack.
2
While the sponge is in the oven, prepare the cocoa for moistening the sponge and allow it to cool.
3
While the sponge cools, prepare the filling. Melt the chocolate with 100 g whipping cream in a double boiler, whip the rest of the whipping cream and refrigerate. Soak gelatin sheets in cold water for 5 minutes. When the chocolate has melted, use it to dissolve the wrung-out gelatin and cool until lukewarm. Fold the whipped cream into the lukewarm chocolate with a spatula.
4
Cut the sponge into two equal layers. Cut the top layer to a 14 cm circle (4 cm less than the diameter of the cake). Place the bottom, bigger part of the sponge cake on a stand, moisten it and fit the ring. Coat it with just under half of the filling and level out the surface. Place the smaller spon- ge in the middle and moisten. Coat with the rest of the filling, making sure you fill the space around the sponge first. Level out the surface and place the cake in the refrigerator, allowing it to set.
5
Remove the ring from the cooled cake and sprinkle it with cocoa powder.
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