• The silicone mould is a Silikomart reference D045.
• Preheat the oven to 180°C (350°F).
• In a mixing bowl, beat the eggs and sugar over a bain-marie, off the heat (see note at the end of the article), until the mixture triples in volume, about 10 minutes.
• Remove the bowl from the bain-marie and gently fold in the flour with a spatula or a whisk, lifting the batter from bottom to top (see the whisking technique in the video or in the sponge cake article).
• Transfer the batter into a piping bag (or a freezer bag) and fill the greased silicone molds, adjusting the thickness depending on how tall you want the sponge cakes.
• Bake for about 15 minutes, until the sponges are lightly golden.
• Meanwhile, soak the gelatin in a bowl of cold water for 10 minutes.
• Heat the jam for 5 minutes, then remove from the heat and stir in the well-drained gelatin. Mix thoroughly.
• Take the sponges out of the oven as soon as they are lightly golden. Press the center with the bottom of a glass to create a small cavity.
• Unmold them. If they are not golden enough, return them to the oven for 1–2 more minutes (without letting them dry out). Let cool.
• Fill the cavities with jam.
• Let the jam set before adding the chocolate. It should no longer be sticky to the touch 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.