CHOCOLATE ABUELITA
Instructions
-
Cut the sponge cake into two equal parts.
-
Soak the first cake layer with Tres Leches UHT Chantilly syrup.
-
Fill with a light layer of Chocolate Chantilly Top Cream.
-
Fill in a spiral shape with Dark Chantilly Ganache and sprinkle with chopped Chocolate Abuelita.
-
Soak the second sponge cake layer with Tres Leches UHT Chantilly syrup.
-
Completely cover the cake with Chocolate Chantilly Top Cream.
-
Pour Dark Chantilly Ganache previously tempered to 28°C over the top of the cake.
-
Decorate with dots of Chocolate Chantilly Top Cream and Chocolate Abuelita sprinkled on top.
CHOCOLATE ABUELITA
Ingredients
BASE
| Ingredients | Quantity |
| Vanilla sponge cake | 600g |
| 3-milk syrup (Tres Leches syrup) | 600g |
FILLING
| Ingredients | Quantity |
| Chocolate Chantilly Top Cream | 90g |
| Chocolate Abuelita (chocolate tablets) | 80g |
| Dark Chantilly Ganache | 40g |
COVERING
| Ingredients | Quantity |
| Chocolate Chantilly Top Cream | 180g |
| Dark Chantilly Ganache | 70g |
DECORATION
| Ingredients | Quantity |
| Chocolate Chantilly Top Cream | 90g |
| Chocolate Abuelita | 20g |
Instructions
-
Cut the sponge cake into two equal parts.
-
Soak the first cake layer with Tres Leches UHT Chantilly syrup.
-
Fill with a light layer of Chocolate Chantilly Top Cream.
-
Fill in a spiral shape with Dark Chantilly Ganache and sprinkle with chopped Chocolate Abuelita.
-
Soak the second sponge cake layer with Tres Leches UHT Chantilly syrup.
-
Completely cover the cake with Chocolate Chantilly Top Cream.
-
Pour Dark Chantilly Ganache previously tempered to 28°C over the top of the cake.
-
Decorate with dots of Chocolate Chantilly Top Cream and Chocolate Abuelita sprinkled on top.