Chocolate layer cake

Ricetta

Created by
  • Alexandre Bourdeaux - Chef e titolare di Pastry&Chocadvice (Belgio)

CHOCOLATE SPONGE CAKE

ingredienti preparazione
  • 141g
    burro
  • 106g
    zucchero a velo
  • 11g
    zucchero invertito

Mix together.

  • 141g
    Callebaut® finissimo cioccolato fondente belga (N° 70-30-38-E4-U71)

Melt and add to the previous mixture.
 

  • 127g
    tuorli d'uovo

Add bit by bit to the chocolate mix.
 

  • 212g
    albume
  • 120g
    zucchero semolato

Whip together and add.
 

  • 141g
    farina

Mix in.

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

GLAZING

ingredienti preparazione
  • 48g
    acqua
  • 96g
    zucchero
  • 96g
    glucosio

Boil together to 105°C.
 

  • 24g
    massa gelatinosa
  • 53g
    Callebaut® finissimo cioccolato fondente belga (N° 70-30-38-E4-U71)
  • 72g
    Callebaut® finissimo cioccolato fondente belga 811
  • 64g
    latte condensato

Add and mix well.

Use between 35°C and 45°C.

CHOCOLATE GANACHE

ingredienti preparazione
  • 159g
    tuorli d'uovo
  • 159g
    zucchero semolato

Mix together.

  • 433g
    Whole milk
  • 433g
    Crema al 35%.

Boil and add to the egg mixture while mixing.
 

  • 317g
    Callebaut® finissimo cioccolato fondente belga 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

ingredienti preparazione
  • Q.S.
    CHD-ST-18970E0
  • Q.S.
    CHD-OD-19802E0
  • Q.S.
    MAW-DE-19914E0
  • Q.S.
    Callebaut® finissimo cioccolato fondente belga 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.