A cake made of chocolate biscuit and layers of chocolate ganache, all topped with chocolate frosting
For people For the cookie (s) Egg (s): 5 pc (s) Powdered sugar: 150 g Wheat flour: 135 g Unsweetened cocoa powder: 15 g For the ganache Whole liquid cream: 20 cl Dark chocolate: 200 g For the icing Oil peanut: 8 cl Dark chocolate: 150 g For the mold (s) Sweet butter: 10 g Wheat flour: 10 g
DESCRIPTION OF THE RECIPE
1. FOR THE BISCUIT Preheat the oven to 200 ° C (th. 6-7). Butter and flour the pan. Mix and sift together the flour and cocoa powder. Using a mixer, whiten the eggs and sugar until the mixture is frothy and has tripled in volume. The consistency is good when traces can be formed which remain drawn for a few seconds on the surface. Then gently incorporate the flour-cocoa powder mixture using a spatula, then immediately pour the sponge cake into the mold. Bake at 200 ° C for 20 minutes, then let cool completely.
2. FOR THE GANACHE Place the chopped chocolate in a salad bowl. Bring the cream to a boil in a saucepan, then pour half of it over the chocolate pieces. When the chocolate has melted, mix gently, starting with the center of the bowl, then working towards the edges. Finally add the rest of the cream and let cool slightly.
3. FOR THE ICING Melt the chocolate with the oil in a double boiler.
4. FOR TRAINING When the cake has cooled completely, cut it into 3 discs. Place a layer of ganache between each disc of sponge cake and finish with a layer of ganache. Then pour the hot frosting on top and let it coat the entire cake.
Let rest in the fridge so that the icing sets. Serve in portions.