CHOCOLATE SPONGE CAKE
Ingredients
- 400 g.
- Sugar
- 20 g.
- Redol MY
- 500 g.
- Whole egg
- 50 g.
- Water
- 400 g.
- Sacher Supreme
- 400 g.
- Four W200
Elaboration
Mixer with the globe, mix all the ingredients together in ambient temperature except Sacher Supreme for 4 minutes at high speed. Add Sacher Supreme and finish beat. Fill molds and bake. Oven: 180ºC.
BUTTER-NOOKI CREAM
Ingredients
- 500 g.
- Nooki Dark
- 250 g.
- Butter
Elaboration
Emulsify butter with Nooki Dark in the mixer.
Assembly and finishing
1.Spread Nocciola Vela in 5 layers.
2.Spread outside a thin layer of Butter-Nooki cream
3.Decorate
