Gingerbread Chocolate Cake

Sponge

• 3 medium eggs
• 25 g milk
• 120 g sugar
• 50 g plain flour
• 50 g cornflour
• 20 g cocoa powder, plus extra for dusting
• 1 ½ tsp baking powder
• 1 ½ tsp gingerbread spices (see tip)

Filling and Assembly

• 6 gelatine leaves
• 600 g whipping cream
• 40 g caster sugar
• 200 g white chocolate, small pieces or callets
• 30 g orange juice
• 150 g blackcurrant jam