Ingredients
Chocolate sponge
flour
200g
7oz
0.80cup
13.40tbsp
sugar
250g
8.75oz
1cup
16.75tbsp
eggs
275g
9.63oz
1cup
18.43tbsp
hot water
4Tbs
baking powder
4g
0.14oz
0.27tbsp
cocoa
40g
1.40oz
2.68tbsp
salt
2g
0.07oz
0.13tbsp
vegetable oil
4Tbs
Prunes & pecans ganache
white chocolate
250g
8.75oz
1cup
16.75tbsp
whipping cream
350g
11.83fl oz
prunes
85g
2.98oz
0.34cup
5.70tbsp
pecans
85g
2.98oz
0.34cup
5.70tbsp
Milk chocolate soaking
milk chocolate
40g
1.40oz
2.68tbsp
milk
70g
2.37fl oz
Chocolate cream
milk chocolate
225g
7.88oz
1cup
15tbsp
dark chocolate
337g
11.80oz
1.35cup
22.58tbsp
whipping cream
270g
9.13fl oz
cream cheese
580g
20.30oz
2.32cup
38.86tbsp
Method
Chocolate sponge
Preheat the oven to 338F (170C). Prepare three rings with a diameter of 16-17cm (6.30-6.70 inch).
- Separate the whites from the yolks.
- Sift dry ingredients.
- Whip the egg whites with half the sugar until stiff peaks.
- Whip the yolks with the rest of the sugar.
- Gently stir the oil into the yolk mixture using a spatula; stir in a third of the whites mass.
- Then stir in a third of the dry mixture. Repeat.
- Pour the batter into the baking rings, and bake immediately for about 17-20 minutes, until a dry toothpick.
Prunes & pecans ganache
- Heat the cream almost to a boil, pour it over the chocolate, and let stand for three minutes.
- Whip with a blender until a homogeneous emulsion.
- Leave in the cold to stabilize for 12 hours.
- After that, whip.
- Grind the nuts and prunes, and add to the filling.
Milk chocolate soaking
- Heat the cream almost to a boil, pour it over the chocolate, and let stand for three minutes.
- Stir until smooth.
Use after cooling.
Chocolate cream
- Heat the cream almost to a boil, pour it over chocolate, let stand for three minutes, and whip with a blender.
- Cool, and stir in the cream cheese using a mixer.
- Whip until smooth.
Assembly
Follow such an assembling order: sponge - cream rim - ganache - sponge - cream rim - ganache - sponge.
