FLOURLESS CHOCOLATE SPONGE CAKE
Melt the chocolate couverture and butter at 45°C.
Whip the tempered egg yolk and sugar together. In another bowl, whip egg white, and sugar.
Combine almond powder and cocoa powder together. Add the yolk mixture to the chocolate. Add the almond, cocoa mixture and finish with the whipped egg white.
Spread the mix into a tray and bake 12 minutes at 170°C .

ALTO EL SOL AND TONKA GANACHE
Cut in a small pieces the Candied Ginger Sliced 8x45.
Infuse the grated tonka bean in the hot cream.
Add the inverted sugar and bring at 80°C together with ginger and chocolate.
Pour over the chocolate and give an emulsion.
Add the soft butter with a hand mixer.
 

Note: This ganache is used in pastry preparation, it has a short shelf life (7 days).

Method
In a ring of 18 cm, place the sponge cake and garnish with DolceFrutta Pear.
Cover with the ganache until the top.
Leave to cool down and glaze with the TopGel Mirror Cocoa.