Chocolate Ribbon Cake

Steps:
1-Sift Flour and cacao powder and put it aside
2-Slightly beat the eggs with the sugar
3-Place the bowl on a double boiler on low heat
4-Gently whisk until the sugar dissolves
5-Whisk the eggs until it triples in volume
6-Add the coffee
7-Gradually add the oil
8-Once it’s well combined add the dry ingredients
9-Gently fold the flour until all ingredients are incorporated
10-Pour it in the pan and bake in a preheated oven 355°F/180 °C for 35 minutes
11-Let it cool

Chocolate Cream
Part 1
Ingredients
200 mL Heavy Cream
3.5 oz/100g Dark Chocolate 60%

Steps:
1-Boil the cream over medium heat
2-Once removed, add the chocolate and constantly stir
3-Let it cool to room temperature

Part 2
400 mL Fresh Cream
20g Sugar

Steps:
1-Whip the cream with the sugar
7-Add The chocolate (part 1)
8-Whip until the cream thickens and reaches soft peak
9-Place it in the fridge for 30 minutes

Chocolate tempering
Melt chocolate to reach 113 -122 °F (45 to 50 °C)
Add chocolate chip and stir to reduce the temperature to 80-88 °F( 27-31 °C)
In case the chocolate hardens you can reheat it in the microwave for 5-10 seconds

By following the step by step instructions of the recipes you should be able to succeed.
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