Chocolate Marquise: Mini size chocolate cake

From the photo, I guess you can tell that this cake is very small, but the taste is not. The size of this cake is only 2x4 cm (or I can eat it in 2 bites, haha).

I make it when I fell like I need a chocolate cake, ^^ (it's a feeling that happens all the time, well, what can I do I really love chocolate). 


But I don't think the big and heavy one will fill up my desire, I need a big chocolate taste but a light feeling. This cake is the right answer, it starts with the chocolate sponge cake that will be filled with the dark chocolate ganache and sprinkle heavily with the cocoa powder. The felling the you will get when you bite into the cake is, Umm........ it's soft, packed with a lot of chocolate taste (from everything ^^, the sponge, the ganache and the cocoa powder), and the most important thing is it's DELICIOUS!
I take the recipe from:............


For the ganache, I suggest you use the chocolate with the cocoa mass percent that you like, for me this time I use the 70% cocoa mass because I really need a chocolate punch, haha. 
This cake will be great to serve with a cup of coffee, well, I think the taste of the coffee and chocolate always lighten up each other, make them more delicious. 
  

Chocolate Marquise

Make 2x4cm/piece - 21 pieces

Cocoa sponge cake 

30g ................................. Cake flour

15g .................................. Cocoa powder

3 ...................................... Eggs

70g .................................. Sugar

15g .................................. Unsalted butter, melted

Ganache

80cc ................................ Whipping cream

80g ................................. Semisweet chocolate, chopped

½tsp  .............................. Rum

Syrup 

2tsp ................................ Sugar

1tbsp .............................. Water

1tsp ................................ Rum

......................................... Cocoa powder for sprinkle the top of the cake

Preheat the oven to 190°C. 

Line 30x30 cm.pan with baking paper.

Using hand mixer, beat the egg white with sugar (add the sugar gradually) until stiff peaks form.

Pour the egg yolks into the egg white, beat with low speed for 1 minutes.

Sift the flour and cocoa powder into the bowl and fold to combine.

Pour the melted butter into the bowl, and fold lightly to combine, then pour the batter into the prepared pan.

Bake for 10 minutes or until the top is spring lightly when touch.


Let the cake cool on the wire rack.


Make the ganache:

Boil the whipping cream and pour the hot cream over the chopped chocolate. Wait for 1 minutes and stir lightly to melt the chocolate then add the rum and stir to combine.


Make the syrup:

Mix all the ingredient in small saucepan and bring to boil, then let it's cool.


Assemble the cake:

Cut the cake into 4 pieces, brush with the syrup.
Spread the ganache over the 3 layers of the cake and stack them together, then top with the last layer.
Place some heavy dish (or anything that you can find about 500g , ^^), to make the cake layers stick together for 10 minutes.

Take the weight out and brush with the syrup, spread the ganache on top and sprinkle with  the cocoa powder.
Cut the cake into small pieces (2x4cm).

Chocolate Marquise: Mini size chocolate cake