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Sacre Petina Torte

Chef Danilo Pamintuan,
Piazza de Nardi

Dress this dome shaped chocolate ganache cake up by using chocolate curls, berries, or both.

Chocolate Sponge Cake
5 whole eggs
1/2 cup sugar
4 Tbs cake flour
4 Tbs cocoa powder
5 1/2 Tbs melted butter

Chocolate Mousse
2 cups melted chocolate
1 egg yolk
2 cups whipping cream

Chocolate Ganache
1 cup fresh cream
3 Tbs melted chocolate

Chocolate Sponge Cake
1. Beat eggs, sugar together in a bowl until fluffy.
2. Sift flour and cocoa
powder together. Fold into
egg mixture.
3. Melt butter and fold  into batter.
4. Line a 9” cake pan with parchment paper, or butter and flour.
5. Pour batter into pan and bake at 350°F for 45 mins.

Chocolate Mousse
1. Melt chocolate in a double boiler.
2. Slightly beat the egg and fold into melted chocolate.
3. Semi-whip the cream.
4. Fold into chocolate and egg mixture.

Chocolate Ganache
1. Melt chocolate in a double boiler.
2. Add whipped cream, at room temperature.

1. Line an 8 cup stainless steel bowl with plastic wrap leaving extra hanging over the edges.
2. Put a 1/2 cup of chocolate mousse into the bottom of bowl layering flat.
3. Cut the sponge cake into 3 equal layers, placing first layer on top of chocolate mousse.
4. Place 1 1/2 cups mousse on top of the sponge cake. Replace second layer of sponge cake.
3. Spread remainder of mousse on top of sponge cake. Replace top layer.
4. Allow to set overnight.
5. Remove cake from bowl by using plastic wrap, inverting onto wire rack.
6. Prepare ganache and pour over cake, covering it completely. Allow ganache to set.

Garnish as desired.

Yield 1 cake

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