Line the bottom of the baking pan with parchment paper - leave the sides empty.

Preheat the oven to 170 degrees (fan-assisted) or 180 degrees (top/bottom heat).

Sift both flours and unsweetened cocoa together through a sieve.

Beat the egg whites with sugar until thick and fluffy.

Add the egg yolks to the beaten egg whites and briefly mix on low speed with a mixer or stir with a spoon.

Add the sifted flours with cocoa and gently mix or briefly mix on low speed with a mixer.

Transfer the sponge cake to the prepared pan.

Piecz przez około 25-30 minut - do suchego patyczka.

Bake for about 25–30 minutes, until a toothpick inserted into the center comes out clean.

Dissolve the jelly in hot water, then add an extra teaspoon of gelatin to it.

Blend the raspberries or mash them thoroughly.

Pour the jelly into the raspberries and mix thoroughly.

Set aside until the raspberry jelly begins to set.

Cut the cooled sponge cake into two layers.

Place the bottom layer back into a baking pan lined with parchment paper.

You can lightly soak the sponge cake additionally—I didn’t soak mine.

Pour the slightly set raspberry mixture over the sponge cake and place the pan with the cake in the refrigerator until the jelly has completely set.

Heat 200 ml of heavy cream (from a 500 ml pack) in a saucepan.

Chop the chocolate and transfer it to a bowl.

Pour the hot cream over the chocolate, let it sit for a moment to soften, then mix thoroughly until smooth. Leave to cool..

Whip the remaining cold cream (300 ml) into a thick whipped cream.

Add the cooled chocolate and gently mix with a spatula.

Cover the gelatin with a little cold water and set aside for 5 minutes to bloom.

After that time, briefly heat it (e.g., for 10 seconds in the microwave) until it becomes liquid.

Add a spoonful of the chocolate cream and mix.

Pour the gelatin into the remaining cream and vigorously mix with a spatula.

Spread the cream over the set raspberry jelly.

Immediately place the second chocolate sponge layer on top and refrigerate the cake.

Heat the heavy cream in a saucepan.

Chop the chocolate and transfer it to a bowl.

Pour the hot cream over the chocolate and set aside for five minutes so the chocolate can soften.

Stir the chocolate and cream thoroughly until you get a smooth glaze. Set aside to cool slightly.

Pour the chocolate glaze over the top of the sponge cake and spread it evenly.

Refrigerate the cake until the glaze sets.

Before serving, cut the cake with a knife warmed in hot water.

Store the cake in the refrigerator.