Marron Chocolate Cake
25 x 27cm cake sheet pan
Cover the bottom and the side of a cake pan with baking paper.
Sift flour and cocoa powder together.
Pour the cream in a bowl. Set the bowl over a bain-marie.
Beat the egg yolk and add 20g sugar. whip until it's creamy.
Whip the egg whites until foamy and add 1/3 of sugar.
Whip until soft peaks form with the remaining sugar.
Add the 1/4 of meringue into the egg yolk mixture.
Mix well.Carefully fold the remaining whipped egg whites into
the yolk mixture.
Add the flour and cocoa powder and fold gently, then add the cream.
Immediately spread the batter evenly over a prepared pan.
Divide the batter into the cake pan and spread evenly.
Bake until baked through.
:chocolate cream: see this
Put the cream in a pan and bring to a boil. Add the chocolate and
stir gently; set aside.Whip the 140g of cream to soft peaks;
(140g for chocolate cream / 20g for Marion cream)
Add the 1 scoop of whipped cream into the chocolate and mix well.
Add the chocolate mix into the whipped cream and mix until combined.
(Refrigerate until use.)
Cream the maroon paste and add the 20g of whipped cream.Mix gently.
Put the water in a pan and add the sugar and krsch.Bring to a boil
and cool completely before use.
chocolate cream (180g)/ maroon cream (200g)/sugar syrup(about 200ml)/
Cut the biscuit chocolat sheet into 3 pieces.(20cm x 8cm x 3 pieces)
Place the first layer on the tray and brush the cake with the sugar syrup.
Spread 70g of the chocolate cream evenly over the first layer sponge.
Place the second sponge layers on the chocolate cream and
press down lightly to even the tops.
Brush again with the sugar syrup and spread 70g of the chocolate cream
evenly over the second sponge.
Spread the remaining chocolate lightly over the top and side of the cake.
Place the cake in the fridge, covered, until the cream is firm.
Cover with the maroon cream on the side,
using a pastry spatula.
Pipe the maroon cream on the top of
the cake with a multi-hole pastry tip.