Moyen
Contenant : 4 Composants
CHOCOLATE SPONGE CAKE
Ingrédients: CHOCOLATE SPONGE CAKE
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5.0 ozbeurre
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3.7 ozsucre glace
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0.4 ozsucre inverti
Préparation: CHOCOLATE SPONGE CAKE
Mix together.
Ingrédients: CHOCOLATE SPONGE CAKE
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5.0 ozChocolat 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
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4.5 ozjaunes d'oeufs
Préparation: CHOCOLATE SPONGE CAKE
Add bit by bit to the chocolate mix.
Ingrédients: CHOCOLATE SPONGE CAKE
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7.5 ozblanc d'oeuf
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4.2 ozsucre en poudre
Préparation: CHOCOLATE SPONGE CAKE
Whip together and add.
Ingrédients: CHOCOLATE SPONGE CAKE
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5.0 ozfarine
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
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1.7 ozeau
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3.4 ozsucre
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3.4 ozglucose
Préparation: GLAZING
Boil together to 105°C.
Ingrédients: GLAZING
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0.8 ozmasse de gélatine
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1.9 ozChocolat noir belge Callebaut® Finest (N° 70-30-38-E4-U71)
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2.5 ozCallebaut® Finest Chocolat noir belge 811
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2.3 ozlait condensé
Préparation: GLAZING
Add and mix well.
Use between 35°C and 45°C.
CHOCOLATE GANACHE
Ingrédients: CHOCOLATE GANACHE
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5.6 ozjaunes d'oeufs
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5.6 ozsucre en poudre
Préparation: CHOCOLATE GANACHE
Mix together.
Ingrédients: CHOCOLATE GANACHE
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1.0 lbLait entier
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1.0 lb35% de crème
Préparation: CHOCOLATE GANACHE
Boil and add to the egg mixture while mixing.
Ingrédients: CHOCOLATE GANACHE
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11.2 ozCallebaut® 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
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Q.S.CHD-ST-18970E0
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Q.S.CHD-OD-19802E0
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Q.S.MAW-DE-19914E0
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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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