|Eggs||4 , separated|
|Sugar||100 Gram (1/2 Cup)|
|All purpose flour||80 Gram (3/4 Cup)|
|Baking powder||1 Teaspoon|
|Unsweetened cocoa powder||40 Gram (1/4 Cup Plus 1 Tablespoon)|
|Cornstarch||20 Gram (1/4 Cup)|
|Sugar||50 Gram (1/4 Cup)|
|Milk||300 Milliliter (1 1/4 Cups)|
|Butter||285 Gram (1 1/3 Cups)|
|Nougat||4 Ounce (100 Gram)|
|Semi sweet chocolate||6 Ounce (175 Gram)|
Line a 13x9-inch (33x23-cm) cake pan with waxed paper; grease paper.
Preheat oven to 425°F (220°C).
To make cake, beat yolks and half the sugar until thick.
Beat whites until stiff; fold in remaining sugar.
Fold into yolk mixture.
Sift flour, baking powder and cocoa powder; fold into mixture.
Turn batter into pan.
Bake 10 minutes or until a wooden pick inserted in center comes out clean.
Turn onto waxed paper.
Peel off lining paper.
Cut cake lengthwise into 3 strips.
To make filling and frosting, blend cornstarch, yolks, sugar and a little milk.
Heat remaining milk in a medium saucepan.
Stir hot milk into cornstarch mixture and return to heat.
Bring to a boil, stirring constantly until thickened.
Cool, stirring frequently.
Beat butter until soft.
Gradually beat in cornstarch sauce.
Melt nougat and 2 oz.
(50 g) chocolate in a double boiler over low heat.
As soon as mixture melts, remove from heat and gradually beat in butter cream.
Spread over 2 strips of cake.
Spread nougat cream thinly over cake, reserving some for decoration.
Melt remaining chocolate; spread over cake.
Decorate as illustrated.