Recipe Inspirations
| 7 g | Sugar (A) |
| 5 g | Emulsifier (A) |
| 250 g | Eggs (A) |
| 5 g | Vanilla Extract (A) |
| 75 g | Low Protein Flour (B) |
| 10 g | Maizena (B) |
| 20 g | Bendico Cocoa Powder ND (B) |
| 2.5 g | Baking Powder (B) |
| 10 g | Fresh Milk (C) |
| 50 g | Unsalted Butter (C) |
| 200 g | Colatta Dark Compound (Chocolate Ganache) |
| 200 g | Heavy Cream (Chocolate Ganache) |
| 100 g | Unsalted Butter (Chocolate Ganache) |
| 150 g | Sugar (Salted Caramel) |
| 24 g | Liquid Glucose (Salted Caramel) |
| 120 g | Unsalted Butter (Salted Caramel) |
| 4 g | Vanilla Extract (Salted Caramel) |
| 80 g | Heavy Cream (Salted Caramel) |
| 1 g | Sea Salt (Salted Caramel) |
| 1 pcs | Sheet Gelatine (Salted Caramel) |
| 24 ml | Water (Salted Caramel) |
Combine all ingredients for A, beat until fluffy and thick for approximately
15-20 minutes.
Add ingredients for B, mix well, then add ingredients C and mix until evenly
combined. Divide into 3 molds.
Bake at 180 degrees Celsius for approximately 30 minutes.
Mix all (Chocolate Ganache) ingredients and heat using a microwave until completely melted.
Let the chocolate ganache cool to room temperature and set, then beat with a
mixer until slightly fluffy/soft peak stage.
To make the Salted Caramel, cook granulated sugar, liquid glucose, and water until caramelized using a non-stick saucepan over medium heat.
In a separate saucepan, heat heavy cream and vanilla extract, then pour
into the caramel still cooking and mix well.
Turn off the heat, add unsalted butter, sea salt, and gelatin then mix well.
Let it cool to room temperature and thicken.
For finishing, arrange chocolate sponge cake and fill each layer with whipped chocolate ganache entirely.
Pour salted caramel sauce over the cake arrangement and top with ready-to-eat popcorn.
