
CHOCOLATE SPONGE CAKE
Ingredients: CHOCOLATE SPONGE CAKE
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141 gbutter
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106 gicing sugar
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11 ginvert sugar
Preparation: CHOCOLATE SPONGE CAKE
Mix together.
Ingredients: CHOCOLATE SPONGE CAKE
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141 gCallebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)
Preparation: CHOCOLATE SPONGE CAKE
Melt and add to the previous mixture.
Ingredients: CHOCOLATE SPONGE CAKE
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127 gegg yolks
Preparation: CHOCOLATE SPONGE CAKE
Add bit by bit to the chocolate mix.
Ingredients: CHOCOLATE SPONGE CAKE
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212 gegg white
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120 gcaster sugar
Preparation: CHOCOLATE SPONGE CAKE
Whip together and add.
Ingredients: CHOCOLATE SPONGE CAKE
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141 gflour
Preparation: CHOCOLATE SPONGE CAKE
Mix in.
Put 800g on a 40x60 baking tray and bake at 190°C for 12-14 minutes.
GLAZING
Ingredients: GLAZING
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48 gwater
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96 gsugar
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96 gglucose
Preparation: GLAZING
Boil together to 105°C.
Ingredients: GLAZING
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24 ggelatin mass
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53 gCallebaut® Finest Belgian Dark Chocolate (N° 70-30-38-E4-U71)
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72 gCallebaut® Finest Belgian Dark Chocolate 811
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64 gcondensed milk
Preparation: GLAZING
Add and mix well.
Use between 35°C and 45°C.
CHOCOLATE GANACHE
Ingredients: CHOCOLATE GANACHE
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159 gegg yolks
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159 gcaster sugar
Preparation: CHOCOLATE GANACHE
Mix together.
Ingredients: CHOCOLATE GANACHE
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433 gWhole milk
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433 g35% cream
Preparation: CHOCOLATE GANACHE
Boil and add to the egg mixture while mixing.
Ingredients: CHOCOLATE GANACHE
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317 gCallebaut® Finest Belgian Dark Chocolate 811
Preparation: 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
Ingredients: 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.Callebaut® Finest Belgian Dark Chocolate 811
Preparation: 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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