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.

Melt and add to the previous mixture.
 

  • 127g
    Eigelb

Add bit by bit to the chocolate mix.
 

  • 212g
    Eiklar
  • 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
    Glukose

Boil together to 105°C.
 

Add and mix well.

Use between 35°C and 45°C.

CHOCOLATE GANACHE

Zutaten Zubereitung
  • 159g
    Eigelb
  • 159g
    Streuzucker

Mix together.

  • 433g
    Vollmilch
  • 433g
    Sahne 35 % Fett

Boil and add to the egg mixture while mixing.
 

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

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

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