Napolitain Xxl – Shareable Cake

Ingredients

• 250 g All-purpose flour (Sift before use)
• 200 g Granulated sugar
• 10 g Vanilla sugar (About 1 packet)
• 30 g Unsweetened cocoa powder (For the chocolate part of the biscuit)
• 10 g Baking powder (About 1 packet)
• 5 ml Liquid vanilla extract (1 teaspoon)
• 3 Eggs (Separate whites from yolks)
• 200 ml Whole liquid cream (35% fat)
• 150 ml Whole milk
• 100 g Unsalted butter (Divided: 100 g for the biscuit, 30 g for the ganache)
• 300 g 70% dark chocolate (Cut into pieces)
• 20 g Sugar (for the ganache)
• 30 g Unsalted butter (for the ganache) (Very cold)
• 150 g Powdered sugar
• 15 ml Milk (for the icing) (1 tablespoon)
• 50 g Chocolate vermicelli (For the final decoration)

Instructions

1. Melt butter and milk

   Pour the milk into a saucepan, add the butter and heat over medium heat until the butter is completely melted.

   Time: PT5M

   Temperature: Medium

2. Separate egg whites and yolks

   Separate the whites of the three eggs into two separate bowls. Reserve the whites for later.

   Time: PT2M

3. Whisk yolks with sugar

   In the bowl containing the yolks, add the granulated sugar and vanilla sugar. Whisk with an electric mixer until the mixture lightens and becomes creamy.

   Time: PT5M

4. Incorporate the liquid cream

   Add the whole liquid cream to the whisked yolks and whisk again until homogeneous.

   Time: PT1M

5. Mix the hot butter‑milk mixture

   Pour the hot mixture (butter + milk) over the egg mixture in a thin stream while whisking continuously to avoid cooking the eggs.

   Time: PT2M

   Temperature: Medium

6. Incorporate flour and leavening

   Sift the flour and baking powder together, then add them to the batter. Mix until fully incorporated, without lumps.

   Time: PT2M

7. Whip egg whites

   Whisk the egg whites with an electric mixer until stiff, glossy peaks form.

   Time: PT5M

8. Fold in the whipped whites

   Add the whipped whites to the batter in three additions, folding gently with a spatula so they do not deflate.

   Time: PT3M

9. Divide the batter and flavor

   Remove about one third of the batter (≈250 g) and fold in the cocoa powder. In the remaining two thirds, add the vanilla extract. Mix each portion separately until a uniform color is achieved.

   Time: PT5M

10. Prepare the pan and spread the batter

    Lightly grease a 36 × 26 cm silicone pan with an oil brush. Place a folded sheet of parchment to separate the cocoa portion. Pour the vanilla batter over the two thirds and the cocoa batter over the remaining third, smoothing with a spatula.

    Time: PT5M

11. Bake the double biscuit

    Place the pan in a preheated 170 °C oven and bake 18‑20 minutes until the top is golden.

    Time: PT20M

    Temperature: 170°C

12. Cool the biscuits

    Remove the pan from the oven, let the biscuits cool at room temperature (≈30 minutes) before unmolding.

    Time: PT30M

13. Prepare the ganache – heat the cream

    In a saucepan, pour the liquid cream and sugar, bring to a gentle boil over medium heat.

    Time: PT5M

    Temperature: Medium

14. Mix hot cream and chocolate

    Remove the saucepan from the heat and pour the hot cream in 2‑3 portions over the chopped dark chocolate, mixing after each addition with a spatula until a smooth emulsion forms.

    Time: PT5M

15. Incorporate the cold butter

    Add the very cold butter in small cubes, then blend with an immersion blender until the ganache becomes glossy and slightly thick.

    Time: PT2M

16. Cool the ganache

    Pour the ganache into a large dish, cover it directly and place in the refrigerator for 45‑60 minutes until firm but still spreadable.

    Time: PT45M

17. Cut the biscuits into strips

    On a board, place a sheet of parchment, flip the silicone pan and cut three strips of 23 cm × 11 cm: two vanilla strips, one cocoa strip.

    Time: PT5M

18. Assemble the Napolitain

    On a plate, lay a vanilla strip, spread half of the ganache, place the cocoa strip, spread the remaining ganache, then the second vanilla strip. Press lightly to adhere.

    Time: PT10M

19. Final chill

    Cover the assembled cake and place it in the refrigerator for at least 1 hour so the ganache sets completely.

    Time: PT60M

20. Trim the cake

    With a sharp chef's knife, cut about 0.5 cm off the long sides and 1‑1.5 cm off the ends to achieve clean edges. Clean the blade between each cut.

    Time: PT5M

21. Prepare the white icing

    In a bowl, mix the powdered sugar with the tablespoon of milk until a glossy but not too fluid consistency is reached.

    Time: PT5M

22. Apply the icing

    Pour the icing over the top of the cake and spread it evenly using a small offset spatula.

    Time: PT5M

23. Decorate with chocolate vermicelli

    Generously sprinkle the chocolate vermicelli over the icing before it dries.

    Time: PT2M

24. Cleaning and storage

    Wash all used utensils, wipe the work surface and store any leftover batter or ganache in the refrigerator.

    Time: PT30M

Nutrition Facts

Calories

550

Protein

6 g

Carbohydrates

65 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour (for a more rustic version)
• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla sugar: Vanilla extract + sugar
• Instead of Unsweetened cocoa powder: Instant cocoa powder
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of Eggs: Organic chicken eggs
• Instead of Whole liquid cream (35% fat): Heavy cream
• Instead of Whole milk: Semi-skimmed milk
• Instead of Unsalted butter: Vegetable margarine
• Instead of 70% dark chocolate: Milk chocolate (for a milder version)
• Instead of Sugar (for the ganache): Powdered sugar
• Instead of Unsalted butter (for the ganache): Margarine
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Milk (for the icing): Water (for a more fluid icing)
• Instead of Chocolate vermicelli: Chocolate shavings

Equipment Needed

• Medium saucepan
• Mixing bowls (2)
• Electric mixer with whisk
• Hand whisk
• Silicone spatula (spatula)
• 36 × 26 cm silicone pan
• Parchment paper
• Oven
• Kitchen scale
• Measuring spoons
• Immersion blender
• Chef's knife
• Cutting board
• Cooling rack
• Plastic wrap (or cling film)
• Small offset spatula (for icing)

Critical Steps — Do Not Skip

• Divide the batter and correctly flavor the two parts
• Gently fold in the whipped whites to retain lightness
• Bake the double biscuit in a single batch to avoid mixing the two batters
• Cool the ganache to the right consistency before assembly
• Layer the components in the correct order (vanilla‑ganache‑cocoa‑ganache‑vanilla)
• Trim the cake neatly to reveal the layers

Chef Tips from the Video

• For an even more intense flavor, add a pinch of salt to the biscuit batter.
• Use couverture chocolate (70% or higher) for a glossy, velvety ganache.
• After trimming, let the cake sit at room temperature for 10 minutes before applying the icing to avoid cracks.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, well covered, up to 4 days.

Freezer: Wrap tightly and freeze up to 1 month. Thaw in the refrigerator before serving.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• The ganache can be prepared 24 hours ahead and kept in the refrigerator.
• The biscuits can be baked ahead, cooled and stored in an airtight container.
• The white icing is prepared just before serving to prevent it from hardening.