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Tartufata

Presenting a tartufata in a sphere like this one will guarantee a new hot seller. This layered cake is nothing more than pure indulgence layer after layer. The main flavours are chocolate, hazelnut and a delightful dash of honey. The build- up of this pastry is top to base or montage a l’envers in a pastry bomb mould.
Level:
Medium

Chocolate sponge cake

Ingredients: Chocolate sponge cake

  • 10.6 oz
    whole egg(s)
  • 6.7 oz
    egg yolks
  • 7.1 oz
    sugar

Preparation: Chocolate sponge cake

Heat to 50°C and process in the blender.

Ingredients: Chocolate sponge cake

  • 6.2 oz
    flour
  • 1.8 oz
    potato starch
  • 1.8 oz
    CP
  • 0.2 oz
    baking powder

Preparation: Chocolate sponge cake

Sieve and add.

Ingredients: Chocolate sponge cake

Preparation: Chocolate sponge cake

Mix together until melted and add.

Bake at 190°C for 12 minutes, 700 g per baking sheet.

Finishing and presentation

Soaking syrup of your choice. Decorate with dried powdered sponge cake, icing sugar and cocoa powder Callebaut CP. Decorate as you choose.