ingredients:
For a cake of 20 cm or 21 cm in diameter:
For the vanilla cake:
For Italian chocolate meringue frosting:
200 g of semolina sausage60 ml of water4 egg whites1 pinch of salt225 g of tempered butter (taken out of the fridge 2 hours before) 170 g of dark chocolate
For the ganache:
200 g dark chocolate150 ml whole cream30 g soft butter
For garnish :
a dozen cherries a small handful of blackberries ice mints
Preparation:
The cake with vanilla:
Prepare the cake and let it cool overnight if possible so that it is firm and cold for cutting.
When the cake is cold cut it into 3 parts of the same thickness with a saw or with a large saw knife.
Chocolate icing:
Prepare the egg whites in a bowl with a pinch of salt, also prepare your whisk with whips. If you own a robot, put them in the tank of your robot with the whip.
Melt the chocolate in a bain-marie and let it cool down while preparing the meringue.
Make the syrup, pour the water into a saucepan and add the caster sugar. Heat everything up to 118 ° C by monitoring the temperature with a sugar thermometer.
When you start having a temperature of 114 ° C, beat your egg whites at high speed. When the syrup is at 118 ° C, pour it on the edge of the bowl or pan while whisking first at medium speed and then increase the speed and whip until the temperature drops completely. At this point you have to get a meringue that forms a bird's beak.
Add the butter cut in pieces (it is imperative that the butter and meringue are at the same temperature, otherwise it will seed, if it still seeds, continue to whip it is because of the heat shock). Continue beating for at least 8 minutes until all the butter is incorporated.
Then pour the tempered melted chocolate and whip again to have a creamy cream.
Mounting:
Prepare the first layer of cake on a turntable if you have one. Put a first layer of cream and spread with a spatula.
Drop the second layer of cake, and a layer of cream.
Put the last layer of cake, the crust on the side of the cream and the right side on the top.
Put a thin layer of cream on the surface and on the sides and smooth with a spatula. Put in the fridge 20 minutes before applying the second layer of cream.
once the cream is firm, put the second layer of cream and smooth a maximum with your angled spatula, and a latte or a baker's knife for the edges.
Put back in the fridge and allow to cool well before raising the ganache.