Chococlate sponge-Baccarat

Ingredients: Chococlate sponge-Baccarat

  • 13.2 oz
    egg yolks
  • 11.3 oz
    sugar

Preparation: Chococlate sponge-Baccarat

Beat to form ribbon.

Ingredients: Chococlate sponge-Baccarat

  • 13.2 oz
    egg white

Preparation: Chococlate sponge-Baccarat

Whisk to soft peaks.

Ingredients: Chococlate sponge-Baccarat

  • 2.6 oz
    sugar

Preparation: Chococlate sponge-Baccarat

Combine both egg mixtures.

Ingredients: Chococlate sponge-Baccarat

  • 6.6 oz
    flour
  • 3.5 oz
    CP

Preparation: Chococlate sponge-Baccarat

Fold in. 

Ingredients: Chococlate sponge-Baccarat

  • 4.4 oz
    butter (melted)

Preparation: Chococlate sponge-Baccarat

Add

Spread out on 35*28 cm baking tray covered with a Silpat sheet.
Bake at 180˚C for 15-18’ in a convectional oven.

Ganache

Ingredients: Ganache

  • 1.7 lb
    cream
  • 2.6 oz
    invert sugar

Preparation: Ganache

Boil. 

Ingredients: Ganache

Preparation: Ganache

Pour the liquids over. 

Ingredients: Ganache

  • 5.3 oz
    butter

Preparation: Ganache

Add at 40˚C; emulsify. 

Crunch

Finishing and assembly:

The recipe is for 2 frames of 10*30 cm.

Place a layer of chocolate sponge on the bottom. Cover with a thin layer of crunch. Fill up with chocolate ganche. Place a second sheet chocolate sponge. Repeat this operation 4 times. Allow to set. Glaze with chocolate ganache. Cut into 2.5 cm slices and decorate to taste.