Ingredients
Chocolate sponge cake sheet
- 4 Egg white
- 100g Sugar
- 4 Egg yolk
- 40g Melted butter
- 45g Milk
- 1/2ts Vanilla extract
- 95g Cake flour
- 15g Cocoa powder
- 1/2ts Baking powder
Ganache
- 300g Chocolate
- 150g Hot fresh cream
- 30g Corn syrup
- 150g Whipped cream
- Sugar syrup
- Decorative chocolate
Instructions
Cake sheet:
- Whip the egg whites in a bowl, and when large bubbles appear, divide the sugar into 2-3 batches and whip to make a meringue.
- Put the egg yolk in another bowl and loosen it, then add melted butter, milk, and vanilla extract and mix.
- Add 1/3 of the meringue and mix.
- Sift the soft flour, cocoa powder, and baking powder and mix, then add all the remaining meringue and mix.
- Pour into an oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for 40 to 45 minutes.
Ganache:
- Put the chocolate and hot cream in a bowl and mix until the chocolate is completely melted, then add the starch syrup and mix.
- Transfer half of the ganache to another bowl and let it cool.
- Add cooled ganache to whipped cream and mix.
- Place the cut cake sheet on a rotating plate, sprinkle with sugar syrup, and apply chocolate cream flat. Repeat one more time.
- Place the last cake sheet and sprinkle with sugar syrup.
- Smooth the cream on the top and sides and harden in the refrigerator for 1 hour.
- Pour the remaining ganache over the cake to coat it.
- Sprinkle decorative chocolate on top.
