Separate the whites from the yolks. Whip the whites into a fluffy foam, gradually adding half of the sugar.

Whip the second half of the sugar with the yolks until pale.

To lighten the mixture, fold a small part of the whites into the yolks, mix, and only then combine everything. Sift the flour and gently fold in with a spatula.

Transfer the batter to a piping bag and pipe circles onto parchment following a pre-drawn template, leaving good space between them.

Bake for 15-18 minutes, no more. Remove, let cool, peel off the parchment and leave on the counter for a couple of hours so the sponge can rest.

Melt the dark candy melts over a water bath and stir in a little flavorless vegetable oil. Dip half of the sponge circles into the glaze and leave to set.

Melt the white candy melts directly in a piping bag over a water bath and draw lines on the chocolate shells. Leave to set.

Whip the heavy cream with the powdered sugar, transfer to a piping bag and pipe onto the plain sponge halves.

Cover with the chocolate shells and place the cakes in the fridge for a couple of hours, or better yet overnight. Bon appetit!