Chocolate Geniose biscuit
- Separate the yolks from the whites. Grind the yolks with half the sugar (the mass should be light in color).
- Sift the flour and baking powder.
- Whip the egg whites with the rest of the sugar until stiff peaks.
- Gently fold the yolk mixture into the whites.
- Stir the flour into the egg mixture in three steps.
- Pour the melted and cooled butter into the dough, and mix gently until smooth.
- Bake the sponge biscuit at 347F (175C) for about 40 minutes, until a dry skewer.
- Turn the finished biscuit onto a wire rack until it cools completely, wrap it in cling film, and put it in the fridge for at least 6 hours.
- Melt the cream and chocolate in the microwave, stirring occasionally.
- Then mash with a blender, and put in the fridge for 6 hours.
- Whip the ganache on a high speed; it should lighten a little and become lush.
- Combine the sugar, glucose and water, and bring to caramel color (stirring).
- Add warm/hot cream, and stir.
- Add the room temperature butter and salt; mix thoroughly, and put in the fridge for a couple of hours.
Whip all the ingredients with a mixer, using a paddle attachment, until smooth.
- Cut the sponge biscuit into 3 cake layers. Assemble the cake in a ring coveed with acetate film.
- Soak the first cake layer with syrup (sweet coffee with cream), grease it with cream, and make the sides in a circle.
- Put the whipped ganache in the center, and cover with the cream.
- Place the second cake layer, soak it, grease with cream, make the sides in a circle, and spread the caramel and roasted peanuts, cover with cream on top.
- Soak the third sponge biscuit, and cover it with cling film. Put a dense substrate and some load on top for 6 hours (better overnight).
* You can use the same cream for coating. I use the butter based cream cheese: cream cheese 400g (14.10 oz) + 80g (2.80 oz) butter + 50g (1.75 oz) sugar. Mix everything thoroughly.
* I bake the sponge biscuit in a ringwith a diameter of 18cm (7.09).