For sponge cake: Beat the eggs with the water at the first speed in the mixer with the wire for 1 minute until they are incorporated. Then add the Parisien Choco Sponge mix and beat them all together at 3rd speed for 5-6 minutes. Pour the mixture into strips or plates and bake in a preheated air oven at 160 ° C for about 30-35 minutes or in a preheated oven at 200 ° C (top) and 180 ° C (below) for 35-40 minutes. For whipping cream: Beat vegetable cream Emilie 28% in the mixer with sugar at high speed until it tightens well. Then add dairy cream lowicz 36% and beat at medium speed until we bring it into yogurt texture. Mounting After we have already beaten the whipping cream and we have the sponge cake ready, we take and divide the whipping cream into two parts of one kilo each, one for the chocolate and one for the amarena. We add 300g of melted dark chocolate Haya 58% Eurocao to one kilo, 100 g of Torronalba amarena paste  to the other kilo and mix until homogenized. We take 10cm diameter circular strips and sprinkle the sponge cake. Then fill with the chocolate whipping cream that we have made and freeze. We do the same with the amarena, but we fill it in an 8cm round silicone. When frozen well, we cover the large piece with chocolate paste, Gregal chocolate Eurocao and we cover the other smaller piece with Crystal mirror Amarena. Finally, put one piece on top of the other and decorate with white compound chocolate Zafiro White Eurocao.