Chocolate layer cake

Recette

Created by

Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

CHOCOLATE SPONGE CAKE

ingrédients	préparation
141g beurre 106g sucre glace 11g sucre inverti	Mix together.
141g Chocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)	Melt and add to the previous mixture.
127g jaunes d'oeufs	Add bit by bit to the chocolate mix.
212g blanc d'oeuf 120g sucre en poudre	Whip together and add.
141g farine	Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.

GLAZING

ingrédients	préparation
48g eau 96g sucre 96g glucose	Boil together to 105°C.
24g masse de gélatine 53g Chocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71) 72g Callebaut® Finest Chocolat noir belge 811 64g lait condensé	Add and mix well.
Use between 35°C and 45°C.

CHOCOLATE GANACHE

ingrédients	préparation
159g jaunes d'oeufs 159g sucre en poudre	Mix together.
433g Lait entier 433g 35% de crème	Boil and add to the egg mixture while mixing.
317g Callebaut® Finest Chocolat noir belge 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

ingrédients	préparation
Q.S. CHD-ST-18970E0 Q.S. CHD-OD-19802E0 Q.S. MAW-DE-19914E0 Q.S. Callebaut® Finest Chocolat noir belge 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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