A new take on a classic chocolate pastry, in the shape of the original Eiffel Tower, in tribute to Paris, the French capital.
Preparation time
1 h
Ingredients For
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For the Genoise sponge cake
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-
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5.30 oz
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x 4
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3.50 oz
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1.70 oz
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1 tablespoon
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1 pinch
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For the ganache
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6.70 oz
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Preparation
1
Preheat the oven to 180°C. Butter a large rectangular mould.
2
Melt the butter and chocolate in a bain-marie.
3
In the meantime, whip the eggs and sugar, then gradually add the melted chocolate mixture.
4
Then add the flour, salt, cocoa and baking powder. Mix thoroughly then pour into the mould and place in oven for about 20 minutes.
5
While the cake is baking, prepare the ganache: finely grate the dark chocolate and heat the cream. Add the cream to the chocolate and beat thoroughly.
6
Once the genoise has baked and cooled, you can cut out any shapes of your fancy using a pastry cutter. Repeat 2 times. Spread the ganache over one of the cakes and top with the other cake. You can then either spread the rest of the ganache over the entire cake or sprinkle the top with chocolate shavings as a decoration.
Enjoy!
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