Ingredients :
The sponge cake
You need 2 for a 15 cm high layer cake. You can see the detailed recipe of the chocolate sponge cake
which is different from the recipe below, you can choose the one that suits you, they are all very good.
You can see the recipe in video chocolate sponge very high
For a mold of 24 cm and 6 cm high or make the chocolate sponge very high above
Make 2 times this recipe to have 2 sponge cakes.
5 eggs
250 g of sugar
1 packet of vanilla sugar
225 g flour
25 g of cocoa
2 chemical yeasts (14 g in all)
The syrup for puncher:
250 g sugar
5 packets of vanilla sugar
400 ml of water
The mascarpone whipped cream for filling
We will prepare it in two times so that the mixture is homogeneous.
Use liquid cream with more than 30% fat content to obtain a firm whipped cream.
400 ml × 2 of liquid cream (800 ml in total)
200 g × 2 of mascarpone (400 g in total)
140 g × 2 of nutella (280 g in total)
Crunchy praline
8 bags of Kinder bueno (each bag contains 2 bars)
2 large tablespoons of praline
2 large tablespoons of nutella
feuilletine
Mascarpone whipped cream for the outside:
450 g mascarpone cheese
450 ml of liquid cream
115 g of nutella (you can use just cocoa. It will be necessary to put some until the wished color)
1 level tablespoon of cocoa
2 tablespoons of powdered sugar, less or more according to taste.
The chocolate ganache
150 g of dark chocolate with less than 55% cocoa
100 ml of liquid cream
25 g of butter
Preparation :
The sponge cake
1/ Sift the flour with the cocoa and the yeast
2/ Butter the mould, flour it and line the bottom with a round of baking paper
3/ Preheat the oven to 175 degrees
4/ Put the eggs, sugar and vanilla sugar in the bowl of a food processor. Beat for 5 minutes at speed 10 (maximum). You can do this work with a hand mixer but the work will last longer. The mixture should triple in volume, become white and creamy.
5/ Add the flour, cocoa and yeast mixture in three batches, working gently up and down with a spatula.
6/ Pour into the mold and put in the oven immediately, cook for 30 to 40 minutes. Do not open the oven beforehand as the sponge cake may collapse. My sponge cake is ready after 40 minutes. A skewer pricked in the heart should come out dry.