Chocolate Sponge

- Melt the chocolate (115 g) with the butter and mix.
- Beat the eggs with the sugar into a smooth paste, then add the melted chocolate along with the butter.
- Fold in the sifted flour with the salt
- Fill the mold, decorate with the 20g of chocolate drops and leave to rest in the fridge for 2 hours before baking.
- Bake at 160ºC for around 35 mins.

Light Chocolate Ganache

- In a saucepan on the hob, mix the cream with the glucose and bring to the boil, then pour it over the chocolate.
- Emulsify with a blender being careful not to add air, then add the butter at room temperature and mix into a consistent texture.

Chocolate glaze

- In a saucepan on the hob, heat the sugar with the water and the glucose to 105ºC.
- Add the condensed milk and the pre-soaked jelly.
- Pour over the chocolate and emulsify in a blender.

Mounting:

- With a cake ring, cut the cake to the desired size, finish filling the ring with the ganache and then freeze it.
- With the help of a blowtorch, remove from the mold and pour the glaze at 35-40ºC.
- Finally, with the help of a spatula, smooth over, decorate with chocolate-dipped cocoa nibs and Easter eggs to finish off our wonderful full chocolate Mona

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content

rich-text-blog-post-content