Little chocolate cakes

For this recipe, the following ingredients are needed:

• Génoise sponge cake of cocoa,  swapping 25% of the flour with cocoa powder.
• Basic syrup
• Buttercream
• Chocolate coating
• Apricot coulis

METHOD

• Place baking paper on a baking tray and a rectangular mold.
• Cover the bottom with the génoise sponge cake and soak.
• Spread out the buttercream over the sponge cake.
• Cover with a piece of cocoa sponge cake.
• Repeat the previous step.
• Finally, to finish, cover with another piece of cocoa sponge cake.
• Put the chocolate coating on a cake rack and let it set.
• Take out from the mold and finish the decoration of the cake.
• Serve and decorate with apricot coulis.

Notes:

• The fundamental characteristic that we must achieve with the cake, is that the different layers of sponge cake and cream are blended well to match both their texture and thickness.