Capucine Chocolate
A small dessert with a Mary’s sponge cake sandwich layer, filled with a thick layer of chocolate ganache and coated in chocolate crumbs.
Ingredients
Mali sponge cake rounds (7 cm diameter)
24 pieces
Chocolate ganache II
775 g
Chocolate shavings
as needed
Powdered sugar
as needed
Instructions
1
Molding
Place the sponge cake rounds into 7 cm diameter, 4 cm high ring molds, trimming to fit
2
Filling
Cover the cake layer with approximately 2 cm thick ganache
3
Layering
Top with the second sponge cake round
4
Freezing
Place in the freezer until set
5
Unmolding
Use a kitchen torch to gently heat the edge of the mold, then unmold
6
Decorating sides
Press chocolate shavings onto the sides of the dessert
7
Decorating top
Dust powdered sugar on top
8
Optional decoration
If desired, pipe about 5 g of ganache in the center on top as decoration
