Chocolate cake with all the components

Chocolate cake with all the components

Biscuit Joconde (for one 25×25 baking dish):

1. Sift together 18g flour, 20g powdered sugar, and 65g almond powder (A).
2. Mix 80g whole egg (B) and 8g granulated sugar (B). Beat with a mixer until warm, about 10 minutes.
3. In a separate bowl, beat 55g egg whites (A).
4. Lightly mix the egg whites with the egg-sugar mixture without crushing the whites.
5. Add the sifted dry ingredients (A) to the egg mixture.
6. Add 12g melted unsalted butter and mix until smooth.
7. Spread the mixture on a baking sheet lined with parchment paper to a thickness of 3mm.
8. Bake in a preheated oven at 220°C for 10 minutes. Remove from heat after baking.

Coffee Syrup (to soak into the biscuit joconde):

1. In a saucepan, combine 100g water, 100g granulated sugar, and 15g instant coffee powder.
2. Bring to a boil, stirring constantly.
3. Allow it to cool to about 195-200g.
4. Soak about 60-70ml of the mixture per biscuit.

Parter Bombe (Coffee Buttercream):

1. Combine 40g whole egg (A) and 16g egg yolks (A). Beat with a hand mixer.
2. In a saucepan, combine 45g water (B) and 115g granulated sugar (B). Heat to 113°C, wiping the surface of the pan with a wet brush.
3. While mixing the egg mixture (1) with a whisk, pour in the syrup from (2).
4. Once mixed, use a hand mixer to beat well and add the butter.

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Coffee Paste:

– Mix 8g instant coffee with 4ml of water.

Coffee Buttercream:

– Measure out the Parter Bombe and add 120g unsalted butter to the mixer.
– If the mixture separates due to low temperature, microwave for 10 seconds or less.
– When the mixture is smooth, add the coffee paste, adjusting for color.

Ganache:

1. Chop 90g sweet chocolate (55%) into small pieces.
2. Combine 60g milk and 12g fresh cream (42% milk fat) and bring to a boil.
3. Pour the hot milk-cream mixture over the chocolate and let it emulsify.
4. Add 20g unsalted butter and melt it.

Glassage:

1. Soak 6g gelatin sheets in cold water.
2. Combine 100g granulated sugar (A), 40g cocoa powder (A), 60g water (A), and 50g fresh cream (42%) (A) in a small saucepan and stir over heat to dissolve.
3. Once it boils, add the drained gelatin and mix well.
4. Strain and finish.