CHOCOLATE SPONGE CAKE

Ingrédients: CHOCOLATE SPONGE CAKE

  • 141 g
    beurre
  • 106 g
    sucre glace
  • 11 g
    sucre inverti

Préparation: CHOCOLATE SPONGE CAKE

Mix together.

Ingrédients: CHOCOLATE SPONGE CAKE

  • 141 g
    Chocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)

Préparation: CHOCOLATE SPONGE CAKE

Melt and add to the previous mixture.
 

Ingrédients: CHOCOLATE SPONGE CAKE

  • 127 g
    jaunes d'oeufs

Préparation: CHOCOLATE SPONGE CAKE

Add bit by bit to the chocolate mix.
 

Ingrédients: CHOCOLATE SPONGE CAKE

  • 212 g
    blanc d'oeuf
  • 120 g
    sucre en poudre

Préparation: CHOCOLATE SPONGE CAKE

Whip together and add.
 

Ingrédients: CHOCOLATE SPONGE CAKE

  • 141 g
    farine

Préparation: CHOCOLATE SPONGE CAKE

Mix in.

 Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
 

GLAZING

Ingrédients: GLAZING

  • 48 g
    eau
  • 96 g
    sucre
  • 96 g
    glucose

Préparation: GLAZING

Boil together to 105°C.
 

Ingrédients: GLAZING

  • 24 g
    masse de gélatine
  • 53 g
    Chocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)
  • 72 g
    Callebaut® Finest Chocolat noir belge 811
  • 64 g
    lait condensé

Préparation: GLAZING

Add and mix well.

Use between 35°C and 45°C.

CHOCOLATE GANACHE

Ingrédients: CHOCOLATE GANACHE

  • 159 g
    jaunes d'oeufs
  • 159 g
    sucre en poudre

Préparation: CHOCOLATE GANACHE

Mix together.

Ingrédients: CHOCOLATE GANACHE

  • 433 g
    Lait entier
  • 433 g
    35% de crème

Préparation: CHOCOLATE GANACHE

Boil and add to the egg mixture while mixing.
 

Ingrédients: CHOCOLATE GANACHE

  • 317 g
    Callebaut® Finest Chocolat noir belge 811

Préparation: CHOCOLATE GANACHE

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: FINISHING & DECORATIONS

  • Q.S.
    CHD-ST-18970E0
  • Q.S.
    CHD-OD-19802E0
  • Q.S.
    MAW-DE-19914E0
  • Q.S.
    Callebaut® Finest Chocolat noir belge 811

Préparation: FINISHING & DECORATIONS

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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