Chocolate layer cake
- Nível:
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Médio
CHOCOLATE SPONGE CAKE
Ingredientes: CHOCOLATE SPONGE CAKE
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5.0 ozManteiga
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3.7 ozAçúcar em pó
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0.4 ozAçúcar invertido
Modo de Preparo: CHOCOLATE SPONGE CAKE
Mix together.
Ingredientes: CHOCOLATE SPONGE CAKE
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5.0 ozO melhor chocolate amargo belga callebaut® (n° 70-30-38-e4-u71)
Modo de Preparo: CHOCOLATE SPONGE CAKE
Melt and add to the previous mixture.
Ingredientes: CHOCOLATE SPONGE CAKE
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4.5 ozGemas de ovo
Modo de Preparo: CHOCOLATE SPONGE CAKE
Add bit by bit to the chocolate mix.
Ingredientes: CHOCOLATE SPONGE CAKE
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7.5 ozClara de ovo
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4.2 ozAçúcar refinado
Modo de Preparo: CHOCOLATE SPONGE CAKE
Whip together and add.
Ingredientes: CHOCOLATE SPONGE CAKE
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5.0 ozFarinha
Modo de Preparo: CHOCOLATE SPONGE CAKE
Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
GLAZING
Ingredientes: GLAZING
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1.7 ozágua
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3.4 ozAçúcar
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3.4 ozGlucose
Modo de Preparo: GLAZING
Boil together to 105°C.
Ingredientes: GLAZING
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0.8 ozMassa de gelatina
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1.9 ozO melhor chocolate amargo belga callebaut® (n° 70-30-38-e4-u71)
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2.5 ozO melhor chocolate amargo belga 811 da callebaut®
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2.3 ozLeite condensado
Modo de Preparo: GLAZING
Add and mix well.
Use between 35°C and 45°C.
CHOCOLATE GANACHE
Ingredientes: CHOCOLATE GANACHE
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5.6 ozGemas de ovo
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5.6 ozAçúcar refinado
Modo de Preparo: CHOCOLATE GANACHE
Mix together.
Ingredientes: CHOCOLATE GANACHE
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1.0 lbPlnotučné mléko
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1.0 lb35% creme
Modo de Preparo: CHOCOLATE GANACHE
Boil and add to the egg mixture while mixing.
Ingredientes: CHOCOLATE GANACHE
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11.2 ozO melhor chocolate amargo belga 811 da callebaut®
Modo de Preparo: 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
Ingredientes: 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.O melhor chocolate amargo belga 811 da callebaut®
Modo de Preparo: 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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