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.