Chocolate sponge cake bar
Chocolate sponge cake
- 70 g Maragda
- 95 g butter
- 125 g icing sugar
- 150 g Egg liquid
- 45 g almond powder
- 50 g weak flour
- 0.5 g fine salt
1 / Mix the creamed butter and the icing sugar.
2 / Add the liquid egg previously tempered and the melted chocolate couverture.
3 / Add the salt, almond powder and flour at the same time and finish mixing.
4 / Pour 20gr of batter into each mould with a piping bag.
5 / Bake at 170ºC with an open air intake for 9 minutes.
6 / Freeze and remove from the mould.
Whipped vanilla ganache
- 235 g whole milk
- 155 g 35% fat liquid cream
- 30 g glucose syrup DE 44
- 4.5 g gelatin leaves
- 255 g Opal
- 1 pod(s) vanilla
1 / Boil the cream with the glucose syrup and the vanilla and dissolve the gelatin leaves previously hydrated.
2 / Pour over the couverture and emulsify correctly.
3 / Add the cold milk in string-shaped amounts while we mix with the help of a food processor.
4 / Leave to rest in the fridge for 12 hours and whip once the mixture reaches a temperature of about 3-6 ºC.
5 / Once it’s fully whipped, place in a piping bag with a petal tip.
Pour a spiral on top of each chocolate sponge cake lengthwise.
Sprinkle some cacao powder and a dark chocolate decoartion made with a comb.