→ For the sponges
01 -
200 g of unsalted butter
02 -
4 eggs
03 -
1 tablespoon of vanilla extract
04 -
200 g of sugar
05 -
215 g of all-purpose T45 flour
06 -
1 tablespoon of baking powder
07 -
15 g of unsweetened cocoa powder, like Van Houten
→ For the chocolate ganache
08 -
75 g of heavy cream (30% fat content)
09 -
75 g of dark chocolate, at least 54% cocoa
→ For the topping
10 -
20 g of chocolate sprinkles
11 -
80 g of powdered sugar
12 -
1 tablespoon of milk