Chocolate Ladyfinger Sponge
• Egg White | 12088 | 6 nos.
• RedMan Fine Sugar | 1416 | 150 gm
• RedMan Egg Yolk | 12088 | 6 nos.
• RedMan Plain Flour | 1242 | 160 gm
• RedMan Cocoa Powder | 200002 | 25 gm

Vanilla Bavarian Cream
• RedMan Gelatine Powder | 63278 | 2 gm
• Grand Fermage 35% Whipping Cream | 58611 | 100 gm
• RedMan Vanilla Essence | 67722 | 1/2 tsp
• RedMan UHT Full Cream Milk | 103602 | 125 gm
• Yolk | - | 30 gm
• RedMan Fine Sugar | 1416 | 20 gm

Chocolate Mousse
• Grand Fermage Whipping Cream 35% | 58611 | 30 gm
• RedMan UHT Full Cream Milk | 103602 | 125 gm
• RedMan Fine Sugar | 1416 | 20 gm
• Egg Yolk | - | 1 no.
• Callebaut 70% Dark Chocolate Couverture | 67337 | 125 gm
• Grand Fermage Whipping Cream 35% | 58611 | 210 gm

**Method**
1. Sieve the flour and cocoa powder together in a bowl.
2. Whisk egg whites and sugar until medium peaks form.
3. Gently whisk the yolks into the meringue, followed by the sifted dry ingredients.
4. Dust the icing sugar over the sponge and bake at 180°C for 10 to 15 minutes.

**Method**
1. Hydrate the gelatine powder in 10g of iced water.
2. In a bowl, whisk the yolks and sugar together.
3. In a pot, heat the vanilla essence and milk till boiling.
4. Pour half of the boiled milk into the yolk mixture, mix well, then pour it all back into the pot.
5. Cook the mixture using a spatula until 82°C, or test the consistency using your spatula.
6. Cool the mixture in an ice bath.
7. Whisk the whipping cream till medium peaks, then fold it gently into the vanilla cream anglaise mix.

**Method**
1. Whisk the egg yolk and sugar together.
2. Bring the milk and cream to a boil.
3. Pour the egg mixture into the boiled mixture and cook to 82°C.
4. Mix the chocolate couverture into the cream anglaise mixture.
5. Whip the cream until medium peak consistency.
6. Fold the whipped cream into the cooled cream anglaise mixture.

**Assembly**
1. Trim the chocolate ladyfinger sponge to the desired height, then line it around the circle ring.
2. Place the round disc ladyfinger sponge at the base of the ring.
3. Pour the vanilla Bavarian cream on top of the sponge and let it set in the freezer for about 15 minutes.
4. Once the vanilla layer has set, pour the chocolate mousse layer on top.
5. Set the cake in the fridge for another 15 minutes before removing the ring.
6. Decorate with piped chocolate mousse and some nuts or fresh fruits.