Directions

1. Preheat oven, grill function only.
2. Cream the butter and sugar using an electric whisk, until light and fluffly
3. Add egg yolks, one at a time
4. Then combine in the flour and starch
5. On a different bowl, beat the egg whites with a pinch of salt until firm, then fold the egg whites into the mixture.
6. Divide de mixture in two. Add vanilla extract to one half, and cocoa to the other one.
7. Grease and flour a 20-24 cm round cake mold or lay a piece of baking paper in the base.
8. Add a couple of tablespoons of white batter and spread in a thin layer on the bottom of the mold
9. Grill the layer for approximately 2/3 mins until the top of the layer is golden.
10. Take the tin out of the oven and spread a couple more tablespoons of chocolate batter onto the first layer, repeat this process until all the batter is used up.
11. Take out of the oven, wait 15 minutes before unmolding. Let it cool on a wire rack.
12. Prepare the chocolate ganache.
13. In a saucepan, bring heavy cream to boil. Add chocolate chips and 1 tablespoon butter, let rest for a few minutes, and stirr until totally dissolved.
14. Let the ganache fall over the cake (still on the wire rack) until completely covered.
15. Let it set in the fridge for a couple of hours, and serve.