Chef Danilo Pamintuan
Piazza de Nardi
Dress this dome shaped chocolate ganache cake up by using chocolate curls, berries, or both.
Ingredients
Chocolate Sponge Cake
5 whole eggs
1/2 cup sugar
4 Tbs cake flour
4 Tbs cocoa powder
5 1/2 Tbs melted butter
Chocolate Mousse
2 cups melted chocolate
1 egg yolk
2 cups whipping cream
Chocolate Ganache
1 cup fresh cream
3 Tbs melted chocolate
Method
Chocolate Sponge Cake
- Beat eggs, sugar together in a bowl until fluffy.
- Sift flour and cocoa powder together. Fold into egg mixture.
- Melt butter and fold into batter.
- Line a 9” cake pan with parchment paper, or butter and flour.
- Pour batter into pan and bake at 350°F for 45 mins.
Chocolate Mousse
- Melt chocolate in a double boiler.
- Slightly beat the egg and fold into melted chocolate.
- Semi-whip the cream.
- Fold into chocolate and egg mixture.
Chocolate Ganache
- Melt chocolate in a double boiler.
- Add whipped cream, at room temperature.
Assembly
- Line an 8 cup stainless steel bowl with plastic wrap leaving extra hanging over the edges.
- Put a 1/2 cup of chocolate mousse into the bottom of bowl layering flat.
- Cut the sponge cake into 3 equal layers, placing first layer on top of chocolate mousse.
- Place 1 1/2 cups mousse on top of the sponge cake. Replace second layer of sponge cake.
- Spread remainder of mousse on top of sponge cake. Replace top layer.
- Allow to set overnight.
- Remove cake from bowl by using plastic wrap, inverting onto wire rack.
- Prepare ganache and pour over cake, covering it completely. Allow ganache to set.
Garnish as desired.
Yield 1 cake