Chocolate layer cake

配方

Created by

Alexandre Bourdeaux - Pastry&Chocadvice Belgium的大厨兼所有人

CHOCOLATE SPONGE CAKE

配料	配料
141g 黄油 106g 糖霜 11g 转化糖	Mix together.
141g Callebaut® 优质比利时黑巧克力（编号 70-30-38-E4-U71）	Melt and add to the previous mixture.
127g 蛋黄	Add bit by bit to the chocolate mix.
212g 蛋白 120g 砂糖	Whip together and add.
141g 面粉	Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.

GLAZING

配料	配料
48g 水 96g 糖 96g 葡萄糖	Boil together to 105°C.
24g 明胶块 53g Callebaut® 优质比利时黑巧克力（编号 70-30-38-E4-U71） 72g Callebaut® 优质比利时黑巧克力 811 64g 炼乳	Add and mix well.
Use between 35°C and 45°C.

CHOCOLATE GANACHE

配料	配料
159g 蛋黄 159g 砂糖	Mix together.
433g Whole milk 433g 35%奶油	Boil and add to the egg mixture while mixing.
317g Callebaut® 优质比利时黑巧克力 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

配料	配料
数量 CHD-ST-18970E0 数量 CHD-OD-19802E0 数量 MAW-DE-19914E0 数量 Callebaut® 优质比利时黑巧克力 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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