Chocolate layer cake

Receita

Created by

Alexandre Bourdeaux - Chef e proprietário da Pastry&Chocadvice, Bélgica

CHOCOLATE SPONGE CAKE

ingredientes	preparo
141g manteiga 106g açúcar em pó 11g açúcar invertido	Mix together.
141g O melhor chocolate amargo belga Callebaut® (N° 70-30-38-E4-U71)	Melt and add to the previous mixture.
127g gemas de ovo	Add bit by bit to the chocolate mix.
212g clara de ovo 120g açúcar refinado	Whip together and add.
141g farinha	Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.

GLAZING

ingredientes	preparo
48g água 96g açúcar 96g glucose	Boil together to 105°C.
24g massa de gelatina 53g O melhor chocolate amargo belga Callebaut® (N° 70-30-38-E4-U71) 72g O melhor chocolate amargo belga 811 da Callebaut® 64g Leite condensado	Add and mix well.
Use between 35°C and 45°C.

CHOCOLATE GANACHE

ingredientes	preparo
159g gemas de ovo 159g açúcar refinado	Mix together.
433g Whole milk 433g 35% creme	Boil and add to the egg mixture while mixing.
317g O melhor chocolate amargo belga 811 da Callebaut®	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

ingredientes	preparo
Q.S. CHD-ST-18970E0 Q.S. CHD-OD-19802E0 Q.S. MAW-DE-19914E0 Q.S. O melhor chocolate amargo belga 811 da Callebaut®	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.

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