Containing: 3 Components
Sponge
Ingredients: Sponge
-
250 gEgg
-
90 gEgg yolk
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200 gsugar
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216 gegg white
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75 gsugar
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66 gVan Houten Professional Cocoa Powder
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66 gAll purpose flour
Preparation: Sponge
1 Whisk eggs, egg yolk and sugar until fluffy.
2 In a separate bowl, make meringue with egg white and sugar. Set aside.
3 Fold in flour and cocoa powder to egg yolk mixture and fold in
meringue.
4 Pour into a tray and bake at 200 degress for about 12 mins.
Mousse
Ingredients: Mousse
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280 gmilk
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70 gcream
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560 gVan Houten Professional Intense Dark Compound
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140 gButter
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400 gWhipped Cream
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3 gcinnamon powder
Preparation: Mousse
Mousse
1 Boil milk and cream and pour into chocolate.
2 Mix well and add butter.
3 After cool, fold in whipped cream and cinnamon powder.
Décor
Ingredients: Décor
-
is needed gVan Houten Professional Cocoa Powder
Preparation: Décor
Finishing
1 Alternately layer the cake with sponge and mousse.
2 Leave in the chiller to set.
3 Dust with cocoa powder before serving.
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