Cardinal slice (tranche cardinal)

Instructions

1. Whisk the eggs and sugar over a bain-marie of warm water until the mixture triples in volume, then continue whisking off the heat until cool.
2. Gently fold in the sifted flour with the cornstarch and baking powder. Pour the batter into a buttered round tin and bake at 180 °C for 20 minutes. Let cool and cut into two layers.
3. For the meringue, whip the egg whites into firm peaks and mix in the icing sugar. Spread on a baking sheet lined with parchment and bake at 100 °C for 1 h 30 until dry. Crumble coarsely.
4. For the cream, beat the softened butter with the cocoa and crème fraîche until smooth.
5. Assemble the cake by alternating sponge, cream and pieces of meringue, finishing with a layer of cream.
6. Melt the chocolate with the butter and cream, coat the top and sides, then chill for 1 hour before serving.