• The silicone mould is a Silikomart reference D045.
• Preheat the oven to 180°C (350°F).
• In a large mixing bowl, whisk the eggs and sugar over a double boiler (see note at the end of the post) until the mixture becomes pale, thick, and triples in volume, about 10 minutes.
• Remove the bowl from the heat and gently fold in the flour using a spatula or whisk. Fold from the bottom up to keep as much air in the batter as possible (see the technique in the video or in my sponge cake recipe).
• Transfer the batter to a piping bag (or a zip-top freezer bag) and fill the greased silicone molds. Adjust the amount of batter depending on how thick you want the sponge cakes to be.
• Bake for about 15 minutes, or until the sponge cakes are lightly golden.
• Meanwhile, soak the gelatin in a bowl of cold water for 10 minutes.
• Heat the jam for about 5 minutes, then remove it from the heat and stir in the drained gelatin. Mix until fully dissolved and well combined.
• As soon as the sponge cakes are lightly golden, remove them from the oven. Using the bottom of a small glass, gently press the center of each cake to create a shallow indentation.
• Unmold the cakes. If they need a little more color, return them to the oven for 1 to 2 minutes, being careful not to dry them out. Let them cool completely.
• Fill each indentation with the jam mixture.
• Let the jam set completely before adding the chocolate. It should be firm to the touch and no longer sticky or runny.

Chocolate shell

• You can follow this temperature curve if you have a thermometer, or simply use the method below.
• Melt the chocolate in a double boiler, removing it from the heat regularly and stirring well. It should not get too hot: the more you manage to melt it without overheating, the better the result will be.
• Once melted, remove it from the double boiler and stir it frequently to let it cool. The chocolate should gradually thicken without hardening.
• When it becomes thick and falls heavily back into the bowl, place it back over the double boiler for a few seconds.
• Reheat it very slightly, just enough to achieve a fluid texture, without letting it get too hot.
• Spoon some chocolate into each cavity, then tap the mold on the countertop to spread the chocolate evenly and smooth the surface.
• Finally, place the sponge cakes on top, jam side down against the chocolate.
• Let it set before unmolding and enjoying.