The Cactus Cake | Corman International

Ingredients

• 100 g Dairy butter 82% fat – Block
• 165 g icing sugar
• 95 g eggs
• 185 g whole milk
• 16 g baking powder
• 270 g flour
• 90 g egg whites
• 40 g sugar
• 40 g grape seed oil
• 1700 g basic muffin mixture
• 100 g cacao powder
• 250 g sugar
• 250 g water
• 20 g cacao powder
• 225 g whole milk
• 225 g Sculpture 30.2% fat
• 50 g sugar
• 71 g egg yolks
• 320 g dark chocolate 70 %
• Tonka bean aroma
• 6 g sichuan pepper
• 550 g extra bitter chocolate
• 375 g Sculpture 30.2% fat
• 30 g invert sugar
• 75 g Dairy butter 82% fat – Block
• 1000 g basic dark chocholate ganache
• 200 g dark chocolate crunchy pearls
• 400 g Cover the top and sides of the cakes with sweetened (5% sugar) Sculpture
• various food coloring