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.

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