Ingredients :
+For 10-12 people
°Chocolate chip cake
°200g dark chocolate
°115g butter
°100g of flour
°4 eggs
°150g sugar
°1 packet of baking powder
°1 packet of Madagascar Vanilla Sugar
°1 bag of Dark Chocolate Chips
+Chocolate ganache
°237 g and 437 g full cream
°237g dark chocolate
+Decoration
°1 bottle of rainbow vermicelli
°Candle number 0 to 9
PREPARATION OF THE CHOCOLATE MOELLEUX: In a container, melt the chocolate and the butter in a bain-marie, then leave to cool.
In a bowl, beat the eggs, sugar and vanilla sugar, then add the melted chocolate to the preparation. Whisk it all together.
Add the flour and the yeast. Mixing until a homogeneous preparation is obtain.
Adding dark chocolate chips to mixture.
Pour the preparation into the mold, previously buttered. Bake for 1 hour at 180°C.
Turn out your chocolate fondant and leave to cool.
PREPARATION OF THE WHIPPED CHOCOLATE GANACHE: Put 237g of full cream in a saucepan. Boil the water.
In a bowl, arrange the dark chocolate then pour half of the hot liquid full cream.
Emulsify everything with a spatula to obtain a smooth and shiny preparation.
Add the rest of the hot single cream, then emulsify again.
Incorporate the 437g of cold single cream, mix the ganache.
Film the preparation using cling film on contact and place it in the fridge for at least 4 hours.
Take the chocolate ganache out of the fridge and beat it using a pastry robot (or failing that, an electric mixer) on medium speed.
As soon as the preparation becomes consistent and clearer, stop whisking.
Pipe your ganache using a piping bag around the cooled chocolate fondant, then smooth everything using a square.
All you have to do is decorate the top of the chocolate birthday cake with the remaining ganache, rainbow sprinkles and candles!
Enjoy !