INGREDIENTS
INGREDIENTS - SWEET CACAO PASTE
| 25g | Cacao Powder 22-24% |
| 145g | Butter |
| 90g | Icing sugar |
| 40g | Whole eggs |
| 180g | Flour |
| 25g | Almond flour |
| 1g | Salt |
INGREDIENTS - GENOISE
For a 10 x 15 inch mold
| 20g | |
| 130g | All-purpose flour |
| 20g | Corn flour |
| 300g | Egg whites |
| 170g | Sugar |
INGREDIENTS - WHIPPED GANACHE
| 450g |
Heavy Cream 35%
|
| 75g | Liquid glucose |
| 450g | Heavy Cream 35% |
CHOCOLATE SELECTION (CHOOSE ONE)
| 440g | |
| 400g | Dark Chocolate Ecuador 65% |
| 390g | Dark Chocolate Blend 70% |
METHOD
METHOD - SWEET CACAO PASTE
In a kitchen aid, mix the flour, cacao powder, salt and creamy butter and mix slowly. Add the icing sugar, almond flour, and eggs. Mix slowly until obtaining a homogenous mix. Do not overmix. Let it rest at least for 12 hours before using.
METHOD - GENOISE
In a double boiler, whip the egg whites and sugar during 2 to 3 minutes. Remove from the heat and continue whisking during 15 minutes until obtaining a light foamy texture, then set aside. In a mixing bowl, sift together the flour, cacao powder and corn flour. Add it to the first mixture and stir until completely incorporated. Pour into a greased and floured mold and bake at 180°C for approximately 30 minutes.
In a kitchen aid, mix the flour, cacao powder, salt and creamy butter and mix slowly. Add the icing sugar, almond flour, and eggs. Mix slowly until obtaining a homogenous mix. Do not overmix. Let it rest at least for 12 hours before using.
METHOD - GENOISE
In a double boiler, whip the egg whites and sugar during 2 to 3 minutes. Remove from the heat and continue whisking during 15 minutes until obtaining a light foamy texture, then set aside. In a mixing bowl, sift together the flour, cacao powder and corn flour. Add it to the first mixture and stir until completely incorporated. Pour into a greased and floured mold and bake at 180°C for approximately 30 minutes.
METHOD - WHIPPED GANACHE
In a saucepan, boil the cream with the glucose. In a mixing bowl, melt the chocolate. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. Scale the ganache and add an equal amount of cold cream to the mixture- use an immersion blender to combine. Pour into a shallow container and allow to crystallize overnight in the refrigerator. To use, whip by hand or on a stand mixer to achieve the desired consistency.
METHOD - ASSEMBLY
Use a decorating turntable and place the sweet cacao paste on it. Place a thin layer of genoise over, then add a 150g portion of whipped ganache. Add another layer of chocolate sponge cake and whipped ganache. Repeat again. Let it rest in the refrigerator for 12 hours. Finish with chocolate decorations.
Use a decorating turntable and place the sweet cacao paste on it. Place a thin layer of genoise over, then add a 150g portion of whipped ganache. Add another layer of chocolate sponge cake and whipped ganache. Repeat again. Let it rest in the refrigerator for 12 hours. Finish with chocolate decorations.
Makes 4 rings (8 portions each)
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