The calculation in the recipe is for a 16cm (6.30 inch) cake.
Classic chocolate biscuit
- Whip the eggs at room temperature with sugar at an above medium speed until fluffy and light mass for 20 minutes.
- Sift the flour and cocoa, and mix well together.
- Add the dry ingredients to the egg mass in 2 steps, and gently stir using a silicone spatula.
- Transfer the mass to a 16cm (6.30 inch) ring with a height of 8cm (3.15 inch).
- Bake the biscuit in the oven preheated to 338F for 20 minutes. Always focus on your oven. Check the readiness of the biscuit with a wooden skewer.
- Turn the finished biscuit upside down, and let it cool completely. Then wrap it in plastic wrap, and put it in the fridge for at least 6 hours (beter overnight).
Chocolate sponge biscuit
- Place all the ingredients (except vinegar) in a mixer bowl, and mix well until smooth for 3-5 minutes.
- Add the vinegar, and mix for another 3 minutes.
- Place the dough in a ring, and bake in the oven preheated to 338F for 60-80 minutes.
- Heat the cream until hot, but don't boil.
- Add the pre-soaked gelatin.
- Pour it all onto the chocolate, and let it stay like this for 1-2 minutes.
- Mix well with a silicone spatula.
- Then mash the mass with a blender until smooth.
- Transfer the ganache to a pastry bag, let it cool, and refrigerate for 8 -12 hours for stabilization.
- Combine the sugar with agar and pectin, and mix well.
- Heat the puree to 95-104F, and pour the sugar with the thickeners into it.
- Bring the mass to a boil, stirring thoroughly, and cook for 3-5 minutes.
- Remove the confit from the heat, pour it into a pastry bag; let it cool, and refrigerate to stabilize.
Mix all the ingredients, and whip until smooth.
Cut the sponge biscuit layers 2-2.5cm (0.79-0.98 inch) high.
Follow such an assembly order: sponge biscuit - soaking - cream sides and a cream spiral in the middle, alternating ganache and confit.
Repeat the same order for all the cake layers.