Name: Kinder délice
Yield: 12 servings

Directions

Prep. time

40m

Chocolate sponge cake
- 200 gr. sunflower or neutral oil
- 200 gr. white sugar
- 180 gr. weak or pastry flour
- 150 gr. eggs (3)
- 100 gr. hot nespresso
- 100 gr. buttermilk or milk
- 60 gr. cocoa powder
- 8 gr. baking powder
- 5 gr. 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 gr. heavy cream (35% fat)
- 170 gr. white chocolate
- 5 gr. gelatine
- 5 gr. 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 gr. dark chocolate (62%)
- 165 gr. 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 gr. sunflower or neutral oil
200 gr. white sugar
180 gr. weak or pastry flour
150 gr. eggs (3)
100 gr. hot nespresso
100 gr. buttermilk or milk
60 gr. cocoa powder
8 gr. baking powder
5 gr. lemon juice

White chocolate ganache

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

Chocolate coating

250 gr. dark chocolate (62%)
165 gr. butter

Kinder délice

Chocolate sponge cake

White chocolate ganache

Chocolate coating

Chocolate sponge cake

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

White chocolate ganache

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

Chocolate coating

250 gr. dark chocolate (62%)
165 gr. butter

Assembly

Devil's food cake

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Kinder délice

Chocolate sponge cake

White chocolate ganache

Chocolate coating

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

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

Chocolate coating 250 gr. dark chocolate (62%) 165 gr. butter

Assembly

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Chocolate sponge cake

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

White chocolate ganache

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

Chocolate coating

250 gr. dark chocolate (62%)
165 gr. butter