Name: Kinder délice
Yield: 12 servings

Directions

Prep. time

40m

Chocolate sponge cake
- 200 g sunflower or neutral oil
- 200 g white sugar
- 180 g weak or pastry flour
- 150 g eggs (3)
- 100 g hot nespresso
- 100 g buttermilk or milk
- 60 g cocoa powder
- 8 g baking powder
- 5 g lemon juice
- In the bowl of the mixer, start by beating the oil, eggs and sugar on medium speed for about 8 minutes until the mixture doubles in volume.
- Meanwhile, in a glass, mix the milk and lemon juice and set aside for about 5 minutes. If you use buttermilk, it is not necessary to add the lemon juice.
- By mixing milk and an acid, such as lemon juice, we obtain something similar to 'buttermilk', which will make our sponge cake more tender, fluffy and light.
- When the milk has separated due to the action of the lemon juice, add it to the previous mixture.
- Now, sift the flour, cocoa powder and baking powder, mix it and add it to the previous mixture in two or three times. Mix just until combined.
- Finally, prepare a strong coffee and add it hot to the previous mixture. Stir well until the mixture is smooth, shiny and free of lumps.
- Pour the batter into a 20 cm square baking tin and bake in the oven for 60 minutes at 170° C.
- Leave to cool on a wire rack at room temperature and set aside.
White chocolate ganache
- 400 g heavy cream (35% fat)
- 170 g white chocolate
- 5 g gelatine
- 5 g vanilla
- First, hydrate the gelatine in cold water for 10 minutes.
- In a saucepan, heat 120 g of cream together with the vanilla and bring to the boil.
- Meanwhile, in a bowl, melt the white chocolate in the microwave in short batches.
- When the cream comes to the boil, turn off the heat and pour it over the melted white chocolate.
- Using a whisk, mix well until the cream blends with the white chocolate.
- Finally, add the rest of the cream and process with a hand blender until you have a uniform, shiny cream.
- Cover with cling film and refrigerate for at least 4 hours.
Chocolate coating
- 250 g dark chocolate (62%)
- 165 g butter
- In a saucepan over medium heat, melt the chocolate and butter in a bain-marie.
- When the mixture has melted completely and is smooth and homogeneous, remove from the heat.
- Set aside at room temperature until ready to use. Reheat to 40º C before use.
Assembly
- Start by removing the top of the sponge cake, if necessary, to make it flat, and cut it into two sheets of equal thickness.
- Then, place one of the sheets in the same 20 cm square mould we used before.
- Next, take the white chocolate ganache out of the fridge, whip it to firm peaks and spread it on the sponge sheet, using a spatula to smooth it out.
- Then place the other sheet of chocolate sponge cake on top and set aside in the refrigerator for at least 4 hours, ideally overnight.
- After this time, carefully unmould the cake and cut 5 mm off each side so that the layers of our cake are well shaped. Cut our cake in half to obtain two equal rectangles.
- Finally, heat the chocolate coating to 40° C, place the two cakes on a wire rack and pour the coating over them. Remove the excess with a spatula.
- Allow the chocolate to cool to room temperature and store in the refrigerator until ready to eat. Leave for 20 minutes at room temperature before serving.

Chocolate sponge cake

200 g sunflower or neutral oil
200 g white sugar
180 g weak or pastry flour
150 g eggs (3)
100 g hot nespresso
100 g buttermilk or milk
60 g cocoa powder
8 g baking powder
5 g lemon juice

White chocolate ganache

400 g heavy cream (35% fat)
170 g white chocolate
5 g gelatine
5 g vanilla

Chocolate coating

250 g dark chocolate (62%)
165 g butter

Kinder délice

Chocolate sponge cake

White chocolate ganache

Chocolate coating

Chocolate sponge cake

200 g sunflower or neutral oil
200 g white sugar
180 g weak or pastry flour
150 g eggs (3)
100 g hot nespresso
100 g buttermilk or milk
60 g cocoa powder
8 g baking powder
5 g lemon juice

White chocolate ganache

400 g heavy cream (35% fat)
170 g white chocolate
5 g gelatine
5 g vanilla

Chocolate coating

250 g dark chocolate (62%)
165 g butter

Assembly

Devil's food cake

Coffee hazelnut cake

Jaffa cake

White-chocolate ganache

Kinder délice

Chocolate sponge cake

White chocolate ganache

Chocolate coating

Chocolate sponge cake 200 g sunflower or neutral oil 200 g white sugar 180 g weak or pastry flour 150 g eggs (3) 100 g hot nespresso 100 g buttermilk or milk 60 g cocoa powder 8 g baking powder 5 g lemon juice

White chocolate ganache 400 g heavy cream (35% fat) 170 g white chocolate 5 g gelatine 5 g vanilla

Chocolate coating 250 g dark chocolate (62%) 165 g butter

Assembly

You might be interested ...

Devil's food cake

Coffee hazelnut cake

Jaffa cake

Chocolate sponge cake

200 g sunflower or neutral oil
200 g white sugar
180 g weak or pastry flour
150 g eggs (3)
100 g hot nespresso
100 g buttermilk or milk
60 g cocoa powder
8 g baking powder
5 g lemon juice

White chocolate ganache

400 g heavy cream (35% fat)
170 g white chocolate
5 g gelatine
5 g vanilla

Chocolate coating

250 g dark chocolate (62%)
165 g butter