Manjari

Name: Manjari
Ingredients: 152 g all-purpose flour / plain flour; 152 g all-purpose flour / plain flour; 11 g baking powder; 72 g vegetable oil; 250 g eggs; 60 g salted hazelnuts; 2.5 g pectin NH; 125 g butter; 32 g silver gelatin sheets; 110 g water (for the syrup); 110 g water (for the syrup); 50 g glucose; 110 g dextrose; 25 g non fat milk powder; 350 g granulated sugar (US); 140 g Valrhona cocoa powder, 100%; 240 g Valrhona absolu neutral glaze; 200 g whole milk / full fat milk; 200 g whole milk / full fat milk; 67 g egg yolks; 30 g invert sugar; 425 g Valrhona Manjari dark chocolate, 64%; 437 g heavy cream / double cream, whipped (soft peaks); 437 g heavy cream / double cream, whipped (soft peaks); Edible gold leaf; Valrhona Caramélia crunchy pearls, 36%

Preparation info

Yields
18
( 8 cm long x 3 cm high or 3 in long x 1.2 in high mold

Difficulty
Easy

Appears in

Bachour Chocolate

By Antonio Bachour

Published 2015

About

Ingredients

Chocolate Sponge Cake

187 g granulated sugar (US)
152 g all-purpose flour / plain flour

Dessert

Method

Chocolate Sponge Cake

Preheat oven to a temperature of 180°C / 356°F.
In a stand mixer, fitted with a whisk attachment, combine the dry ingredients with the oil and eggs and whip for 6 minutes at high speed.