3 cups of heavy cream (720 g)
1 1/2 cup confectioner's sugar, sifted (200 g)
3/4 cup cocoa powder, sifted (65 g)
2 tablespoons vanilla extract
1 tablespoon unsweetened white gelatin
2 tablespoons water
3 cups of heavy cream (720 g)
1 1/2 cup confectioner's sugar, sifted (200 g)
3/4 cup cocoa powder, sifted (65 g)
2 tablespoons vanilla extract
1 tablespoon unsweetened white gelatin
2 tablespoons water
1
In a large bowl, whip the heavy cream, confectioner's sugar, cocoa powder, and vanilla extract until firm
Refrigerate for one hour
Sprinkle the gelatin over the water and let it hydrate for a few minutes
Heat the mixture over low heat in a bain-marie, stirring until dissolved well. Reserve
2
Mix 2 1/2 cups of chocolate filling and place in a small bowl
Combine with dissolved gelatin and fill the cake
With the remaining filling, cover the top and sides of the cake
Refrigerate until serving.
