Chocolate cake

Ingredients
Elaboration
Nutritional information

75 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.2 ud

Sheet-moulded cocoa sponge cake 0.1 ud

Basic syrup 0.013 l

Chocolate patissiere cream 0.3 kg

Grated coconut 0.013 kg

Apricot coulis 0.01 l

Ingredients for Génoise sponge cake (0.2 ud) See Recipe

Eggs 1.6 ud

Sugar 0.048 kg

Plain flour 0.048 kg

Ingredients for Sheet-moulded cocoa sponge cake (0.1 ud) See Recipe

Eggs 0.8 ud

Sugar 0.024 kg

Plain flour 0.018 kg

Cocoa 0.006 kg

Ingredients for Basic syrup (0.013 l) See Recipe

Sugar 0.006 kg

Water 0.006 l

Ingredients for Chocolate patissiere cream (0.3 kg) See Recipe

Sterilised milk 0.2 l

Eggs 1.0 ud

Sugar 0.03 kg

Creamed corn 0.018 kg

Dark chocolate coating 0.02 kg

Ingredients for Apricot coulis (0.01 l) See Recipe

Confruti apricot 0.008 kg

Water 0.003 l

Elaboration

For this recipe the following elaborations are needed:

Génoise sponge cake
Sheet-moulded cocoa sponge cake (replace the 25% of the flour with cocoa powder)
Basic syrup
Chocolate patissiere cream
Apricot coulis

SETTING-UP

Place a non-stick paper on a baking tray, and over the paper, a rectangular mould.
Cover the basis with the génoise sponge cake and soak .
Pour the chocolate patissiere cream over the sponge cake.
Cover it with a layer of cocoa sponge cake.
Repeat the previous step.
Finally, cover with another layer of cocoa sponge cake and spread out a thin layer of chocolate patissiere cream.
Remove from the mould and finish the cake.
Decorate it with grated coconut.
Ration, plate up and decorate with apricot coulis.

Nutritional information (1 portion)

Energy

285.27

kcal

Carbohydrates

40.18

Proteins

8.31

Lipids

9.8

Fiber 1.27 g

Saturates 3.22 g