Chocolate layer cake

Ricetta

Created by

Alexandre Bourdeaux - Chef e titolare di Pastry&Chocadvice (Belgio)

CHOCOLATE SPONGE CAKE

ingredienti	preparazione
141g burro 106g zucchero a velo 11g zucchero invertito	Mix together.
141g Callebaut® finissimo cioccolato fondente belga (N° 70-30-38-E4-U71)	Melt and add to the previous mixture.
127g tuorli d'uovo	Add bit by bit to the chocolate mix.
212g albume 120g zucchero semolato	Whip together and add.
141g farina	Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.

GLAZING

ingredienti	preparazione
48g acqua 96g zucchero 96g glucosio	Boil together to 105°C.
24g massa gelatinosa 53g Callebaut® finissimo cioccolato fondente belga (N° 70-30-38-E4-U71) 72g Callebaut® finissimo cioccolato fondente belga 811 64g latte condensato	Add and mix well.
Use between 35°C and 45°C.

CHOCOLATE GANACHE

ingredienti	preparazione
159g tuorli d'uovo 159g zucchero semolato	Mix together.
433g latte intero 433g Crema al 35%.	Boil and add to the egg mixture while mixing.
317g Callebaut® finissimo cioccolato fondente 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

ingredienti	preparazione
Q.S. CHD-ST-18970E0 Q.S. CHD-OD-19802E0 Q.S. MAW-DE-19914E0 Q.S. Callebaut® finissimo cioccolato fondente 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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