INGREDIENTS

Chocolate sponge cake

950g Vanoise Genoise Mix

250g Water

750g Eggs

40g cocoa powder Vanoise

150g almond powder

100g of crushed almonds

Coffee syrups

500g Water

150g Vanoise icing sugar

30g Instant coffee

Coffee butter cream

2000g Sahla preparation for creaming and filling

50g instant coffee

Chocolate Ganache

1000g Vanoise Gold icing paste

1l Vanoise whipping cream

70g Vanoise Glucose

PREPARATIONS

Chocolate sponge cake

Mix all the ingredients well except the crushed almonds for 5 min.

Spread on the baking sheets and bake 6 min at 190 ° C.

Coffee syrups

Boil water and sugar, add coffee and let cool.

Coffee butter cream

Spread Sahla preparation for creaming and filling at high speed until you obtain the desired texture, add the coffee diluted in a few drops of water.

Chocolate Ganache

Heat the Vanoise whipping cream and the Vanoise glucose well. Add the Vanoise Gold icing paste, mix everything, film and let cool.

Dressing and finishing

Place a sheet of chocolate cookie in the bottom of the frame.

Soak with the coffee syrup (300g for each leaf).

Spread 700g of coffee butter cream, place the second sheet.

Spread the ganache, place the third sheet.

Spread and smooth 700g of coffee butter cream.

Glaze with Chocolate Ganache.

Chocolate for decorations

Add the Vanoise Gold icing paste melted at 50 ° C

Mix to thicken and dress in cornet on parchment paper, freeze in positive cold.