• Preheat oven to 180°C (360°F)
• Beat the eggs and sugar in a double boiler "bain-marie" off the heat (see note at the bottom of the article), until the mixture triples in volume, about 10 min.
• Remove the bowl from the water bath"bain-marie" and gently fold in the flour with a spatula or whisk from bottom to top. See the whipping technique on the video or on the sponge cake article.
• Transfer the mixture into a piping bag or a plastic bag. Fill the buttered silicone moulds to the desired sponge thickness.
• Bake for about fifteen minutes or until they are lightly golden.
• Meanwhile, rehydrate the gelatin in a cold water for 10 min.
• Heat the jam for 5 minutes, then remove from the heat and add the well-squeezed gelatine. Mix well.
• Remove the sponge cakes from the oven when they are lightly golden. Press the bottom of a glass into the center to create a slight cavity.
• unmold and if not golden brown, return to the oven for about 2 min . The sponge cake must not harden. Let it cool.
• Fill cavities with jam.
• Let the jam set before adding the chocolate. The jam should no longer stick to your finger or drip.

The chocolate shell

• You can follow this curve if you have a thermometer or just the method below.
• Melt the chocolate in a double boiler "bain-marie", removing it several times and stirring well. Don't let it get too hot. The more you can melt it without it burning, the better.
• Once well melted, remove from the bain-marie and stir frequently to cool. The chocolate thickens gradually but must not harden.
• When it thickens and falls back into the saucepan, return it to the bain-marie.
• Reheat very slightly to obtain a fairly runny texture, but without burning.
• Place a spoon of chocolate in each cavity and tap the mold against the work surface to spread it over the entire base and smooth it out.
• Place the sponge cakes on top, jam against chocolate.
• 7. Allow to harden before unmolding and enjoying.