1. In a 2-quart bowl, combine the egg yolks and 1/4 cup of the
sugar. Whisk for about 10 minutes until foamy and set aside.
Combine the remaining 1/4 cup of sugar with the egg whites
and beat to stiff peaks. Fold the whites into the yolk foam.
Whisk the flour and cocoa together and then gently fold the
dry ingredients into the batter.
2. Line a baking sheet with waxed paper and sprinkle it with flour.
Spread the batter over the wax paper, using a kitchen knife to
spread it into a layer about 16 inches long and nearly as wide
as the baking sheet. Bake in a preheated 350 şF oven for 8 to
10 minutes until the cake springs back when lightly pressed in
the center. Invert onto a large metal rack and let cool for
about 5 minutes. Peel the wax paper from the cake and let cool
1. In the top of a double boiler or a metal bowl set over simmering
water, melt the chocolate, stirring until smooth. Remove from the
heat and stir in a third of the whipped cream. When incorporated,
add the remaining whipped cream and stir gently and carefully.
Do not overmix.
2. Using a long serrated knife, cut the cake horizontally into 2 thin
layers. Transfer 1 layer to a flat platter or tray, cut side up, and
spread the chocolate cream over it. Work quickly as the cream collapses
easily. Refrigerate until firm. Put the second layer on a flat tray or
work surface, cut side down, and set aside.
In the top of a double boiler or a metal bowl set over simmering water,
combine the chocolate and oil and heat, stirring constantly, until the
chocolate melts and is smooth. Pour the glaze over the second cake layer,
spreading it with a dry knife to cover the cake evenly. When the glaze
firms up, remove the chilled layer from the refrigerator and carefully
set the glazed layer on top of it.
Cut the cake into 2-inch squares, using a thin-bladed knife dipped in warm
water and wiped dry between each cut. Put one square to each plate.
Sprinkle cacao powder on the plate in a violin shape, next to the cake.