The 24-Layer Chocolate Tower (No Elevator Required!) #shorts #youtubeshorts #cake #

By Bruno Albouze · 300 min

Ingredients

Instructions

1. Make the Pain de Gênes a day ahead so it rests and slices more easily. In a food processor, pulse the powdered sugar and almond meal into a fine powder.
2. Beat the almond-sugar mixture with the eggs on high speed with a whisk for about 10 minutes until light and fluffy.
3. Sift together the flour, cocoa powder and baking soda.
4. Gently fold one-third of the egg mixture with the melted butter, then fold in the sifted dry ingredients and the remaining egg mixture until fully combined.
5. Pour into the prepared pan and bake in a fan oven at 160°C (320°F) for about 30 to 35 minutes, until set and a skewer comes out clean. Cool completely, then refrigerate before slicing.
6. Boil the water and sugar for 2 minutes, then add the raspberry puree. Let cool to room temperature before use.
7. Chop the dark chocolate and melt it over a bain-marie, removing it as soon as it is smooth. Gently heat the cream without boiling.
8. Pour about one-third of the warm cream into the melted chocolate and mix with a spatula until smooth, then add the remaining cream. Stir in the room-temperature praline. Use an immersion blender if needed for a smooth ganache. Keep at room temperature; if it gets too stiff, gently rewarm it.
9. Cut the chocolate almond slab into two, then into four equal slabs. Cut each sponge horizontally into 3 slices (12 total).
10. Cut a cake board to 13 cm (5.2 inches). Melt dark chocolate with 10% oil to make chablon. Flip one slice, spread a thin layer of chablon on the skin side and let it set. Add a dot of ganache to stick the board.
11. Lightly moisten each sponge layer with the punch. Spread ganache over the sponge to the edges of the ring, keeping the ganache layer as thick as the sponge. Alternate sponge and ganache, pressing gently after each layer.
12. Smooth the surface and sides with a large offset spatula, then refrigerate. Freeze the cake until firm, then trim the edges flush with the board.
13. Melt the 200 g dark chocolate with 30 g oil just until smooth, then transfer to a narrow container and add the 15 g cocoa powder. Bring the 200 g cream and 80 g honey to a light boil, pour over the chocolate and blend with an immersion blender, keeping the nozzle submerged. Pass through a sieve and keep at room temperature.
14. Set the frozen cake on a rack over a lined tray. Heat the glaze to 42°C (108°F). Pour starting at the edges and working toward the center, then smooth the top and sides immediately with a large offset spatula.
15. Transfer the glazed cake to a serving board. Heat a knife in hot water, wipe it dry and cut off one corner. Decorate with chocolate bark, thaw completely before cutting, then slice. Serve at room temperature.

Summarized from Bruno Albouze's video. Watch it for the details.

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