Ingredients for the cake:
1) 400 grams of savoier
2) 6 bars of dark chocolate of 100 grams each (600 grams in total)
3) 1 package of Morfat Choco (250 grams)
4) 8 eggs
5) 125 grams of powdered sugar
6) 3 extra spoons of coarse powdered sugar for the Morfat Choco
7) 300 ml fresh milk
8) 100 ml cognac
Materials for decoration:
1) 1/3 cup roasted flaked almonds
2) 1 package of Morfat Choco (250 grams)
3) 2 full spoons of powdered sugar
4) A few icing sugars for cake decoration (available in supermarkets in the confectionery section)
We make the cream of the cake:
In the mixing bowl (or in a large bowl if using a hand mixer) put the Morfat Choco together with the 3 small spoons of powdered sugar and beat them until they are fluffy for about 5 minutes. We put it in the fridge to keep until we need it.
In another bowl, beat the yolks well with the 125 grams of powdered sugar until you see the mixture become uniform and fluffy. We leave it aside.
Melt the health chocolates in a bain-marie and leave them aside for 15-20 minutes to let their temperature drop. Then pour the chocolate into the beaten egg yolks and beat the mixture until it becomes homogeneous. We leave it aside.
Layer the cake:
Place a 28 cm diameter hoop on a large plate.
In a bowl, put the 300 ml of milk together with the 100 ml of cognac and mix them with a spoon.
One by one, dip the savoiers into the milk mixture for a few seconds and then place them on the bottom of the plate until the circle is full without leaving any gaps between them.
Pour half of the cream on top and spread it evenly with a spatula.
We place another layer of sauvignon blanc on top of the cream in the same way as before, i.e. dipping each savouvienne into the milk mixture for 1-2 seconds.
Finally, pour the remaining half of the cream on top and smooth its surface with a spatula. Place the cake in the fridge overnight so it freezes well!
Decorate the cake:
When it's time to decorate the cake, put a package of Morfat Choco in the mixer bowl along with 2 heaped tablespoons of icing sugar and beat it on high speed for a few minutes until fluffy.
We put the chocolate whipped cream in a cornet and place the cornet in the refrigerator to freeze while we unmould the cake.
Take the cake out of the fridge and use a knife to score around the inside of the hoop so that the cake detaches from its walls. Carefully remove the hoop.
Sprinkle the surface of the cake with plenty of roasted almond fillets and then make large rosettes of chocolate whipped cream around its perimeter with the cornet. Place a cherry on each rosette and put the cake in the fridge to remain there until the moment we cut it.