Chocolate layer cake

Receta

Created by

Alexandre Bourdeaux - Chef y propietario de Pastry&Chocadvice, Bélgica

CHOCOLATE SPONGE CAKE

ingredientes	preparación
141g mantequilla 106g azúcar glas 11g el azúcar invertido	Mix together.
141g Callebaut® Finest Chocolate Negro Belga (N° 70-30-38-E4-U71)	Melt and add to the previous mixture.
127g yemas de huevo	Add bit by bit to the chocolate mix.
212g clara de huevo 120g azúcar en polvo	Whip together and add.
141g harina	Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.

GLAZING

ingredientes	preparación
48g agua 96g azúcar 96g glucosa	Boil together to 105°C.
24g masa de gelatina 53g Callebaut® Finest Chocolate Negro Belga (N° 70-30-38-E4-U71) 72g Callebaut® El mejor chocolate amargo belga 811 64g leche condensada	Add and mix well.
Use between 35°C and 45°C.

CHOCOLATE GANACHE

ingredientes	preparación
159g yemas de huevo 159g azúcar en polvo	Mix together.
433g leche entera 433g 35% de crème	Boil and add to the egg mixture while mixing.
317g Callebaut® El mejor chocolate amargo belga 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

ingredientes	preparación
Q.S. CHD-ST-18970E0 Q.S. CHD-OD-19802E0 Q.S. MAW-DE-19914E0 Q.S. Callebaut® El mejor chocolate amargo belga 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.

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