CHOCOLATE SPONGE CAKE
Zutaten: CHOCOLATE SPONGE CAKE
-
141 gButter
-
106 gPuderzucker
-
11 gInvertzucker
Zubereitung: CHOCOLATE SPONGE CAKE
Mix together.
Zutaten: CHOCOLATE SPONGE CAKE
-
141 gCallebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)
Zubereitung: CHOCOLATE SPONGE CAKE
Melt and add to the previous mixture.
Zutaten: CHOCOLATE SPONGE CAKE
-
127 gEigelb
Zubereitung: CHOCOLATE SPONGE CAKE
Add bit by bit to the chocolate mix.
Zutaten: CHOCOLATE SPONGE CAKE
-
212 gEiweiß
-
120 gStreuzucker
Zubereitung: CHOCOLATE SPONGE CAKE
Whip together and add.
Zutaten: CHOCOLATE SPONGE CAKE
-
141 gMehl
Zubereitung: CHOCOLATE SPONGE CAKE
Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
GLAZING
Zutaten: GLAZING
-
48 gWasser
-
96 gZucker
-
96 gTraubenzucker
Zubereitung: GLAZING
Boil together to 105°C.
Zutaten: GLAZING
-
24 gGelatinemasse
-
53 gCallebaut® Feinste belgische dunkle Schokolade (Nr. 70-30-38-E4-U71)
-
72 gCallebaut® Feinste belgische dunkle Schokolade 811
-
64 gKondensmilch
Zubereitung: GLAZING
Add and mix well.
Use between 35°C and 45°C.
CHOCOLATE GANACHE
Zutaten: CHOCOLATE GANACHE
-
159 gEigelb
-
159 gStreuzucker
Zubereitung: CHOCOLATE GANACHE
Mix together.
Zutaten: CHOCOLATE GANACHE
-
433 gVollmilch
-
433 g35 % Sahne
Zubereitung: CHOCOLATE GANACHE
Boil and add to the egg mixture while mixing.
Zutaten: CHOCOLATE GANACHE
-
317 gCallebaut® Feinste belgische dunkle Schokolade 811
Zubereitung: 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
Zutaten: FINISHING & DECORATIONS
-
Q.S.CHD-ST-18970E0
-
Q.S.CHD-OD-19802E0
-
Q.S.MAW-DE-19914E0
-
Q.S.Callebaut® Feinste belgische dunkle Schokolade 811
Zubereitung: 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.
Zutaten: FINISHING & DECORATIONS
-
Q.S.CHD-ST-18970E0
-
Q.S.MAW-DE-19914E0
Zubereitung: FINISHING & DECORATIONS
Mit Mona Lisa® Gold Wands und Mona Lisa Almond and sugar Crunch Gold verzieren.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments