°300 grams of marshmallows
°° Vanilla extract
°50 gm powdered sugar
+ for the sponge:
°3 cups of milk
° 2 cups of powdered sugar
°300 gm dark chocolate
° 2/3 cup cocoa powder
°500 grams butter
°500 grams of flour
° 2 teaspoons of baking soda
+ For the ganache:
°400 gm dark chocolate
° 16 ml of liquid cream
1 – In a large saucepan, melt butter over medium heat. Then add the milk, then the powdered sugar and mix until completely dissolved.
2- Add the chocolate in pieces and stir until completely melted, then the cocoa powder and mix.
3- Remove from heat and leave to cool for a few minutes.
4 – Meanwhile, heat the oven to 160 ° C.
5- Add the flour twice and finally the slightly beaten eggs. Mix well until the mixture becomes smooth.
6- Pour the dough into 3 round tins about 17 cm in diameter (or if you only have one dish, cook the dough 1 x 1) and bake for 30 minutes. Sponge cakes are cooked through if a skewer is inserted into it and come out clean. Remove the dishes from the oven and let them cool completely before taking them apart.
7- Once the sponge cakes have cooled completely, remove them from the mold and cut the top off to get flat sponge cakes. Take 1 of 3 sponge cakes and place a bowl of smaller diameter in the center, then using a knife, cut the sponge cake along the length of the bowl (taking care not to break the sponge cake because the recipe doesn’t just keep the outside). Gently remove the center of the sponge cake to get a circle of the sponge cake ( ).
8- Prepare the chocolate ganache: for this, melt the chocolate with the liquid cream until the mixture becomes completely homogeneous.
9- Place one of the whole sponge cakes on a wire rack, rub the chocolate ganache with a round spoon a few centimeters from the edge and then place the perforated sponge cake on top. When cool, the ganache sticks the two sponge cakes together.
11- Cover the sponge cake circle with chocolate ganache and place the last round of the sponge cake on top to seal the cake ( ). Then pour the rest of the ganache over it to cover the entire cake, then rub it with a spatula.
12- Let the ganache harden before placing it on the serving plate.