By An Edible Mosaic
Prep Time: 45 min
Cook Time: 30 min
Add the eggs and sugar to a large bowl. Use a handheld electric beater to beat until the mixture is light and fluffy, about 5 minutes. Sift in the dry ingredients.
Use a rubber spatula to fold the dry ingredients into the wet, being careful not to over-mix.
Pour the batter into a prepared springform pan. Bake at 350F until the cake is golden and puffed, about 20 to 30 minutes. Cool the cake completely, about 30 minutes.
Add the sour cream and sugar to a large bowl. Use a handheld electric beater to beat until the mixture is light and fluffy, about 7 to 10 minutes. Add the sweetened condensed milk and vanilla, and beat to combine.
Add the gelatin and milk to a saucepan over medium heat, whisking to combine. Bring to a boil, and then add the butter and salt. Continue cooking until the butter is melted, whisking frequently. Remove from the heat.
Whisk 1 cup of the sour cream mixture into the gelatin mixture to cool the gelatin mixture a little. Now gradually drizzle the gelatin mixture into the sour cream mixture while whisking constantly. Continue whisking until it’s well-combined.
Pour the sour cream mixture onto the cooled sponge cake. Tape the cake a couple times to remove air bubbles. Transfer the cake to the fridge to chill completely and set, about 4 hours.
Add the chopped chocolate to a bowl and pour in the hot cream. Let it sit for 2 minutes, and then gently stir to combine.
Let the chocolate mixture cool briefly (3 to 5 minutes) and then pour it on top of the jelled sour cream mixture, spreading it around with an offset spatula or an icing spatula. Decorate the top if desired.
Let the ganache set before slicing and serving (at least 1 hour in the fridge).