Cost Breakdown

Critical Success Points

• • Incorporate the melted butter without overheating it
• • Achieve a homogeneous batter without over‑mixing
• • Precise baking of each layer (15 min at 180°C)
• • Prepare a smooth ganache by letting the cream act on the chocolate
• • Get the right consistency of the white icing (not too runny)

Safety Warnings

• • Be careful of burns from the hot cream and the 180°C oven
• • Use a sharp knife to cut the sponges
• • Handle melted chocolate carefully to avoid splatters