For the brownie base
- Preheat the oven to 180ο C (356ο F) set to fan.
- Add the 150 g chocolate couverture and the butter into a large glass or metal bowl, which you place over a pot with simmering water.
- Stir with a spatula, until the chocolate melts.
- After the butter and chocolate melt, remove the bowl from the heat, and add the sugar by mixing very well.
- Then, add the eggs into the bowl, one by one and by mixing, and pour the vanilla in.
- Then, add the flour and cocoa powder, incorporating them well into the mixture with a spatula.
- Finally, add the remaining chocolate finely chopped, and stir the mixture a little. It would be good for the mixture to be cool so that the chocolate does not melt.
- In a round 20 cm cake pan, place parchment paper so to cover its bottom and sides.
- Butter the parchment paper and flour it with cocoa powder.
- Pour the mixture in, and bake in the oven for 15-20 minutes.
- Allow some time for it to cool.
- With a 16 cm cookie cutter, cut the brownie. Your cake’s base will be smaller than the 20 cm cake pan that you used.
For the white chocolate buttercream
- Melt the white chocolate in the microwave or in a bain-marie.
- At the same time, in a mixer’s bowl, beat the butter and icing sugar with the paddle attachment at medium speed, until they are very fluffy.
- Lower the mixer’s speed, add the melted chocolate and beat until the mixture is completely homogenized.
- Remove from the mixer’s bowl and add it into a pastry bag.
- Spread the buttercream over the brownie base.
- Transfer the base into the refrigerator for 30 minutes, until the buttercream thickens.
For the chocolate namelaka
- Soak the gelatins into ice-cold water.
- Cut the chocolate in pieces and place it into a bowl. Set aside.
- Cut the ginger into irregular pieces and add it into a pot along with the milk, sugar, and glucose.
- Stir well with a hand whisk, and let it come to a boil over medium heat.
- After the milk boils, drain it, pour it into the bowl with the chocolate, and mix with a hand whisk until there is a smooth mixture.
- Drain the gelatins well with your hands, and add them into the chocolate mixture.
- Lastly, add the heavy cream and homogenize the ingredients with an immersion blender.
- Cover the cream with plastic wrap so that it does not make a crust, and place it into the refrigerator to freeze, for at least 3 hours.
- Three hours later, transfer the cream into the mixer’s bowl and make it fluffy for 1 minute with the whisk attachment at medium speed.
- Transfer into a pastry bag.
- Fill the gaps of the brownie base, and cover the white buttercream.
- Straighten the cake’s surface with a sugar paste smoother, and place it in the freezer for 3 hours to thicken completely.
For the ganache
- Cut the chocolate into pieces, and add them into a bowl.
- At the same time, in a pot, add the heavy cream, glucose, salt, and let it come to a boil.
- Remove the pot from the heat, and pour the cream into the bowl with the chocolate pieces.
- Allow 10 seconds for the chocolate to heat up, and then stir with a spatula until there is a uniform and smooth ganache.
- Take the frozen cake out of the freezer, and take it out of the cake pan, too.
- Transfer carefully onto a rack which is placed onto a baking pan.
- Pour the ganache over the center of the cake, and let it cover it completely.
- Lightly beat the rack onto the baking pan to remove the excess ganache.
- Transfer the cake into the refrigerator for 2 hours, so that the ganache thickens completely.
- Transfer to a platter and serve.
