Chocolate sponge cake bar

Chocolate sponge cake

Ingredients Preparation
  • 70g
    Maragda
  • 95g
    butter
  • 125g
    icing sugar
  • 150g
    Egg liquid
  • 45g
    almond powder
  • 50g
    weak flour
  • 0.5g
    fine salt

1 / Mix the creamed butter and the icing sugar.
2 / Add the liquid egg previously tempered and the melted chocolate couverture.
3 / Add the salt, almond powder and flour at the same time and finish mixing.
4 / Pour 20gr of batter into each mould with a piping bag.
5 / Bake at 170ºC with an open air intake for 9 minutes.
6 / Freeze and remove from the mould.

Whipped vanilla ganache

Ingredients Preparation
  • 235g
    whole milk
  • 155g
    35% fat liquid cream
  • 30g
    glucose syrup DE 44
  • 4g
    gelatin leaves
  • 255g
    Opal
  • 1pod(s)
    vanilla

1 / Boil the cream with the glucose syrup and the vanilla and dissolve the gelatin leaves previously hydrated.
2 / Pour over the couverture and emulsify correctly.
3 / Add the cold milk in string-shaped amounts while we mix with the help of a food processor.
4 / Leave to rest in the fridge for 12 hours and whip once the mixture reaches a temperature of about 3-6 ºC.
5 / Once it’s fully whipped, place in a piping bag with a petal tip.

Other

Ingredients Preparation
  • As needed
    Cocoa powder Siena 21

Assembly

Pour a spiral on top of each chocolate sponge cake lengthwise.
Sprinkle some cacao powder and a dark chocolate decoartion made with a comb.

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