Javanais

Instructions

1. Preheat the oven to 180 °C (gas mark 6). Butter and flour a 20 cm round tin and line the base with baking paper.
2. Whisk the eggs with the sugar and salt for 5 minutes, until the mixture is foamy and thick.
3. Gently fold in the flour and almond powder, then add the lukewarm melted butter.
4. Pour the batter into the tin and bake for 20 to 25 minutes. Let it cool, then cut the sponge into two discs.
5. For the ganache, melt 150 g of chocolate with the hot cream, stir until smooth and let it cool until it thickens.
6. For the buttercream, whisk the softened butter with the icing sugar and vanilla until you get a light, white cream.
7. Spread the ganache over the first disc, cover with the second disc, then spread the buttercream over the top and sides.
8. For the glaze, melt the chocolate with the water, coat the top and chill for 30 minutes before serving.