Black Classic-gorgeous Cocoa Majestic Génoise À La Ganache

Name: Black Classic-gorgeous Cocoa Majestic Génoise À La Ganache
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Sugar; 3 pcs egg; 50g Flour; 20g Pure cocoa powder; 30g Corn flour

by laetitiaqian

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The classic dark chocolate, bitter but sweet, and sweet with the aroma of cocoa, makes the taste buds of chocolate irresistible. Today, classic dark chocolate with 55 percent cocoa content is used to make pure chocolate filling <la ganache>, and this black classic wraps cocoa-flavored sponge cake. Ma belle génoise à la ganache

For specific illustrations, please see the original link http://blog.sina.com.cn/s/blog_65d750630101d7n1.html"

Ingredients

100g Sugar
3 pcs Egg
50g Flour
20g Pure Cocoa Powder
30g Corn Flour

Black Classic-gorgeous Cocoa Majestic Génoise À La Ganache

1. Chocolate awe-inspiring cake: Heat over water, beat eggs and sugar. Then add the sifted flour, corn flour, baking powder, and cocoa powder. Stir well. Preheat the oven to 190 to 200 degrees and bake it until the surface is completely golden. Press lightly on the surface with your hands and it will bounce back, indicating that it is ready.

Black Classic-gorgeous Cocoa Majestic Génoise À La Ganache recipe

2. Chocolate filling and coating (la ganache): dark chocolate: 250 grams of butter: 50 grams of liquid cream: 200 grams of glucose (Glucose): 50 grams of cream and glucose (Glucose): heat and boil, pour into the chocolate, mix well, and finally add the butter.

3. Cut the baked cake horizontally into thirds, sprinkle each layer with sugar water, and then coat with chocolate filling. The top layer is made into a beautiful coating.