Place the caster sugar and eggs together in a bowl, then whisk it over warm water to 40c

Place on to a stand mixer and whisk until it is thick and creamy.

Add in the vanilla

Sieve dry ingredients and add to wet ingredients - mix gently to not deflate the mixture.

Bake at 170°c

Warm cream and add in coffee and salt then gently fold into the mix

You can now use this cake mix for sponge sheets or place in to cake rings for a classic cake - Makes a 3 layer sponge (18cm rings)

Place the egg white and the sugar into a machine bowl.

Place the bowl into warm water and heat the mix to 40c whilst whisking.

Place onto a stand mixer and whisk until cold.

Add in the soften butter

Fold in the melted W2 chocolate