Ingredients
Chocolate Sponge Biscuit
- 148 grams (5.2 ounces) egg whites
- 85 grams (3 ounces) sugar #1
- pinch salt
- 76 grams (2.7 ounces) egg yolks
- 85 grams (3 ounces) sugar #2
- 25 grams (0.9 ounces) water
- 80 grams (2.8 ounces) flour
- 20 grams (0.7 ounces) starch
- 5 grams (0.2 ounces) baking powder
- 40 grams (1.4 ounces) butter
- 100 grams (3.5 ounces) 54% chocolate
- 25 grams (0.9 ounces) cocoa beans
Soaking
- 30 grams (1 ounce) water
- 30 grams (1 ounce) sugar
- 60 grams (2.1 ounces) rum
Whipped Truffle Ganache
- 4 grams (0.14 ounces) gelatin (200 bloom)
- 150 grams (5.3 ounces) milk chocolate
- 175 grams (6.2 ounces) whipping cream #1
- 30 grams (1 ounce) glucose syrup
- 210 grams (7.4 ounces) whipping cream #2
- 8 grams (0.28 ounces) truffle oil
Namelaka
- 3 grams (0.11 ounces) gelatin (200 bloom)
- 100 grams (3.5 ounces) milk
- 12 grams (0.42 ounces) glucose syrup
- 115 grams (4.1 ounces) milk chocolate
- 15 grams (0.53 ounces) cocoa butter
- 160 grams (5.6 ounces) whipping cream
Mango Caramel
- 130 grams (4.6 ounces) sugar
- 35 grams (1.2 ounces) glucose syrup
- 80 grams (2.8 ounces) whipping cream
- 100 grams (3.5 ounces) mango puree
- 75 grams (2.6 ounces) butter
Equipment
- 17cm (6.70 inch) Cake Ring
Ensure even baking by using a high-quality metal cake ring. Do not grease the sides to help the sponge rise correctly.
- Mixing Bowls
Have a variety of sizes on hand to keep your ingredients organized and ready for use.
- Electric Mixer
A stand or hand mixer will save you time and elbow grease when whipping up those egg whites and cream.
- Spatula
An essential tool for folding ingredients gently, ensuring you keep all that lovely air in your batter.
- Blender or Food Processor
Perfect for creating smooth, cohesive ganache and namelaka mixtures.
- Cooking Thermometer
Precise temperature control is crucial when dealing with caramel and chocolate, so a reliable thermometer is a must.
- Sieve
Useful for sifting dry ingredients and straining the caramel to keep things smooth and lump-free.
- Cling Film
A handy item for covering and refrigerating your sponge biscuit to keep it fresh and moist.
Instructions
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Servings
Variations
Faq
- How do I prevent the sponge cake from deflating?
Be sure to gently fold in the dry ingredients and meringue without overmixing, and avoid opening the oven door too soon during baking.
- Can I use a different size cake ring?
Yes, but you will need to adjust the baking time accordingly. A larger ring will result in a thinner cake that bakes faster, while a smaller one may take longer.
- Why is my ganache not setting properly?
Ensure that the ganache has been chilled long enough (8-12 hours) and that the whipping cream was at the right temperature before mixing with the chocolate.
- What’s the purpose of the soaking syrup?
The syrup adds moisture and an extra layer of flavor to the sponge, making it even more delectable and moist.
- Can I substitute the truffle oil in the ganache?
Absolutely, you can leave it out if you prefer a simpler chocolate flavor or aren’t a fan of truffle.
- What’s the best way to store this cake?
Keep the cake refrigerated in an airtight container. It will stay fresh for up to 3 days and can also be frozen for up to 2 months.