Chocolate spice cake

INGREDIENTS for 4 PERSONS 240 g egg yolk, 140 g caster sugar, 120 g of water, 350 g of dark chocolate, 900 g unsweetened whipped cream, sponge cake, ginger syrup, 300 g hazelnut paste, Four spices, powder 150 g milk chocolate, Chocolate Glaze For the ginger syrup: 500 g of water, 250 g caster sugar, 5/6 g of dried Ginger melt the dark chocolate in a pan in a water bath.

Beat with an electric whisk yolks, sugar, water and spices, then add the melted chocolate and whipped cream.

Into a mold with hinge opening roll out the mixture in an even layer and let it firm up in the freezer.

For the syrup, heat water in a saucepan and dissolve the sugar, add the dried ginger, continue cooking for another 5 minutes and let cool.

Imbevete the sponge cake with the syrup and place them into the mould melt milk chocolate in a double boiler, add the hazelnut paste and formed another layer on pan di spagna.

Open the zip and remove the mold, covered the cake with the frosting and decorate as desired.