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Chocolate Sponge Cake

Ingredients A:

75 gr Whole Egg

25 gr Egg yolk

40 gr Sugar

4 gr Cake Emulsifier

Ingredients B:

15 gr Low Protein Flour

5 gr Cornstarch

5 gr Powdered Milk

3 gr Chocolate Pasta

Ingredients C:

40 gr    Filma Margarine

Directions:

1. Mix ingredients A until it expands. Add ingredients B, beat until the mixture thicken, then add ingredients C, stir well.
2. Pour mixture into a Æ22 cm round pan. Bake at 180ºC for 15 minutes.
3. After it is baked, slice the cake into 2 pieces, 20 cm diameter each.

Chocolate Crunch Filling

135 gr Chocolate Crunchy Jam

Pour onto 20cm ring and put it in the freezer.

White Coffee Syrup:

12 gr White Coffee Instant

75 ml Hot Water

60 gr Fructose

Mix well all ingredients.

White Coffee Mousse:

Ingredients A:

100 gr Milk

50 gr Granulated Sugar

24 gr White Coffee Instant

Ingredients B:

3 sheets Gelatine

Ingredients C:

300 gr  Whipped Cream

Cook ingredients A until it boils. Add ingredients B and mix well. Let it cool down for a while, but not yet thicken. Beat ingredients C until it expands, add to the coffee ingredients, mix well.

Glaze:

256 gr White Chocolate

175 gr Whipped Cream

30 gr Liquid Sugar

40 gr Water

4 pcs Gelatin

2 gr Yellow Food Colouring

Topping:

100 gr Dark Chocolate

50 gr Raspberry

5 gr Coffee Beans

Cook all ingredients until all of the chocolate melts, then strain. Let it cool down until the temperature reaches 35°C, then it is ready to use for cake glaze.

Finishing:

1. With 24cm ring, put 22cm chocolate cake at the bottom, spray it with white coffee syrup. Then, spread the side and top with a bit of white coffee mousse.
2. Then, put Chocolate Crunchy that had been frozen on the top of previous layer, place it in the middle of the cake, spread it with a bit of white coffee mousse at the side and top of the Chocolate Crunchy.
3. Next, for the third layer, put 20cm chocolate cake on the top, spray it with white coffee syrup. Cover it with the rest of white chocolate mousse until it filled the ring and put it into the freezer.
4. After that, take the frozen cake, pour glaze to the cake and store it back to the freezer. Repeat this step twice for smooth glaze result.
5. Decorate with topping to taste