Chocolate layer cake

配方

Created by

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

產品

Gold Wands

Dark Chocolate Galarettes Assortment

CHOCOLATE SPONGE CAKE

成分	準備
141g butter 106g icing sugar 11g invert sugar	Mix together.
141g Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)	Melt and add to the previous mixture.
127g egg yolks	Add bit by bit to the chocolate mix.
212g egg white 120g caster sugar	Whip together and add.
141g flour	Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.

GLAZING

成分	準備
48g water 96g sugar 96g glucose	Boil together to 105°C.
24g gelatin mass 53g Callebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71) 72g Callebaut® Finest Belgian Dark Chocolate 811 64g condensed milk	Add and mix well.
Use between 35°C and 45°C.

CHOCOLATE GANACHE

成分	準備
159g egg yolks 159g caster sugar	Mix together.
433g Whole milk 433g 35% cream	Boil and add to the egg mixture while mixing.
317g Callebaut® Finest Belgian Dark Chocolate 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

成分	準備
Q.S. Gold Wands Q.S. Dark Chocolate Galarettes Assortment Q.S. MAW-DE-19914E0 Q.S. Callebaut® Finest Belgian Dark Chocolate 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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