Extra Chocolate Layer Cake | Valrhona
Make the EXTRA NOIR 53% Sponge, spread 750g onto each frame and bake at 360°F (180°C) for about 8 mins.Make the CARAÏBE 66% Ganac
Ingredients
- 840g EXTRA NOIR 53%
- 400g European butter
- 800g Egg Whites
- 440g Sugar
- 400g Egg yolks
- 140g White pastry flour
- 820g Whipping cream
- 170g Glucose
- 170g Invert sugar
- 1140g DARK CARAIBE 66%
- 190g European butter
- COCOA NIBS
- DARK CRUNCHY PEARLS 55%
- CARAÏBE 66% Couverture
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