Today's recipe is for a handsome flourless sponge cake with two kinds of chocolate and butter cream.
▷Ingredients：
■Sponge cake
15 g unsalted butter
15 g sweet chocolate
2 whole eggs
60 g sugar
50 g rice flour
5 g cocoa powder
1. Melt the butter and sweet chocolate in a pan of simmering water and mix them together.
2. Add sugar to 2 whole eggs and beat until fluffy.
3. Sift in the rice flour and cocoa powder and mix until powdery.
4. Add the melted chocolate and mix.
5. Put the mixture into a mold lined with a cookie sheet and bake in a preheated oven at 170℃ for 25 to 30 minutes. Remove from heat.
■Chocolate buttercream
60 g sweet chocolate
60 g white chocolate
130 ml heavy cream
120 g unsalted butter
■sugar syrup
40 g hot water
20 g sugar
■Coating chocolate
70 ml heavy cream
70 g sweet chocolate
1. Prepare two 60 g pieces of butter and bring to room temperature.
2. Add sugar to hot water and dissolve the sugar.
3. Remove the sponge cake from the heat and slice into 8mm slices.
4. Heat 130 ml of heavy cream in a small saucepan until it comes to a boil, add 60 g each to 60 g of sweet chocolate and 60 g of white chocolate, and melt the chocolate.
5. Beat the butter with a hand mixer and add the melted sweet chocolate a little at a time, beating to incorporate air. Make the white chocolate in the same way.
6. Pour the syrup over the sponge cake and spread a thin layer of cream. Layer the sponge cakes so that they are alternating layers of cream and refrigerate for 1 hour.
7. Heat 70 ml of heavy cream until it comes to a boil, add it to the 70 g of sweet chocolate and mix.
8. Pour the chocolate mixture over the chilled cake and set the surface before it hardens.
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I used an automatic translator, so I apologize if there are any mistakes.