- Whip the butter with sugar on medium speed to a light texture - Add the egg yolks gradually until fluffy - Slowly add the dark chocolate at 40°C and mix well - Whip the egg whites and sugar into a soft meringue, then fold into the mixture gently - Add sifted dry ingredients and mix well - Spread the batter on a tray lined with parchment paper and bake at 180°C for 23 minutes. Let it cool and freeze
- Heat the cream and glucose until below boil, approximately 90°C - Pour the cream onto the chocolate, mix well - Add the butter, then blend until emulsified
3. date compote
Ingredients:
150g
Dried date
150g
Fresh date
Preparation:
- Boil the dried dates - Add chopped fresh dates then mix together
- Make a shell using the dark chocolate using the rectangle travel cake mold - Put the Sacher Sponge on a baking tray lined with parchment paper - Add a layer of the Date Compote, then add another layer of Sacher Sponge - Spread the Continental 75% Ganache, then add another layer of Sacher Sponge and add another layer of the ganache. Set it in the freezer - When it has frozen, cut the cake and put it in the chocolate shell
