Tartufata
Presenting a tartufata in a sphere like this one will guarantee a new hot seller. This layered cake is nothing more than pure indulgence layer after layer. The main flavours are chocolate, hazelnut and a delightful dash of honey. The build- up of this pastry is top to base or montage a l’envers in a pastry bomb mould.
Recipe
Chocolate sponge cake
| ingredients | preparation |
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Heat to 50°C and process in the blender. |
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Sieve and add. |
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Mix together until melted and add. |
Bake at 190°C for 12 minutes, 700 g per baking sheet. |
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Tartufata cream
| ingredients | preparation |
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Process in the blender. |
Chocolate glaze
| ingredients | preparation |
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Make a ganache. |
Finishing and presentation
Soaking syrup of your choice. Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose. |