In a bowl sieve flour,salt,cocoa and coffee and set aside.

In a large bowl beat the egg white until foamy. Gradually incorporate sugar and continue whipping until stiff peaks form

Pour the melted chocolate over the the yolks and stir to combine

Pour the eggyolk mixture over the whites and gently fold inn with a spatula

Gradually incorporate flour mixture

Pour batter in prepared tins.

Bake 25 mins until a skewer comes out clean. Cool in a wire rack

WHIPPING CREAM: in a large bowl whip cream until soft peaks,add icing sugar,vanilla extract whip until stiff peaks

Prepare pineapple sorbet.. Refer to my recipe on the app

Prepare your board, soak the bottom sponge in sugar syrup spread a 3rd of the cream then put some sliced pineapple and then spread the pineapple sorbet

Then the last sponge prick with a toothpick and soak with remaining syrup and cover with cream. keep in the refrigerator

GANACHE: place the chocolate, cream and cocoa(I used cocoa I ran out of dark chocolate) in a double boiler

Melt until smooth I used cocoa n sometimes there might be lumps I sieved the mixture

Place the cake in a wire rack on top of a bowl and pour the melted cooled ganache over the cake, let it set in the fridge for 5 mins then pour the remained ganache to get a thick layer

Garnish with kiwi fruits,white chocolate, dark chocolate bars n pineapple slices. Keep refrigerated.

To serve remove from fridge n let it come to room temperature for the sake of the kids but if you like it chilled enjoy

Enjoy a slice...its yummy

Happy Easter.