Chocolate layer cake

Rezept

Created by
  • Alexandre Bourdeaux - Konditor und Inhaber von Pastry&Chocadvice Belgien

CHOCOLATE SPONGE CAKE

Zutaten Zubereitung
  • 141g
    Butter
  • 106g
    Puderzucker
  • 11g
    Invertzucker

Mix together.

  • 141g
    Callebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)

Melt and add to the previous mixture.
 

  • 127g
    Eigelb

Add bit by bit to the chocolate mix.
 

  • 212g
    Eiweiß
  • 120g
    Streuzucker

Whip together and add.
 

  • 141g
    Mehl

Mix in.

 Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
 

GLAZING

Zutaten Zubereitung
  • 48g
    Wasser
  • 96g
    Zucker
  • 96g
    Traubenzucker

Boil together to 105°C.
 

  • 24g
    Gelatinemasse
  • 53g
    Callebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)
  • 72g
    Callebaut® Feinste belgische dunkle Schokolade 811
  • 64g
    Kondensmilch

Add and mix well.

Use between 35°C and 45°C.

CHOCOLATE GANACHE

Zutaten Zubereitung
  • 159g
    Eigelb
  • 159g
    Streuzucker

Mix together.

  • 433g
    Vollmilch
  • 433g
    35 % Sahne

Boil and add to the egg mixture while mixing.
 

  • 317g
    Callebaut® Feinste belgische dunkle Schokolade 811

Pour on the chocolate and emulsify.
Pour into a tray and refrigerate overnight.
 

Cut the sponge cake and top with the ganache
to create the first layer.
 

FINISHING & DECORATIONS

Zutaten Zubereitung
  • Q.S.
    CHD-ST-18970E0
  • Q.S.
    CHD-OD-19802E0
  • Q.S.
    MAW-DE-19914E0
  • Q.S.
    Callebaut® Feinste belgische dunkle Schokolade 811

Dust Mona Lisa® Creative Gold Metallic Powder on the Mona Lisa® Dark Chocolate Rounds and Mona Lisa® Dark Chocolate Galarettes.
Place on top of the cake. Add Mona Lisa® Gold Wands and Mona Lisa® Marzipan Crunch Gold.
 

  • Q.S.
    CHD-ST-18970E0
  • Q.S.
    MAW-DE-19914E0

Mit Mona Lisa® Gold Wands und Mona Lisa Almond and sugar Crunch Gold verzieren.