Sweet Stikadinho Lasagna

CHOCOLATE GANACHE:

Break or chop the desired amount of Neugebauer chocolate and place it in a bowl or a heatproof dish.

In a saucepan, heat water without letting it boil. Place the container with the chocolate inside the pan with the heat already off, leave for 1 minute, then stir until completely melted and smooth.

Once creamy, mix in the heavy cream well.

Your chocolate is ready.

STRAWBERRY GANACHE:

Chop the chocolate and melt it in a double boiler. Once creamy, mix in the heavy cream and the strawberry dessert mix powder well.

CHOCOLATE SPONGE CAKE:

Sift the dry ingredients and set aside;

Beat the eggs with the sugar in the mixer for 15 minutes;

With the mixer on the lowest speed, add the boiling water and the dry ingredients;

Bake in a preheated medium oven, in a pan greased and dusted with chocolate powder, for 30 minutes or until a toothpick inserted comes out clean;

Remove the cake from the oven and unmold while still warm.

ASSEMBLING THE DESSERT:

On a serving plate, place a slice of cake and cover with chocolate ganache. Add another slice of cake and cover with strawberry ganache.

Make two or three more layers (to taste) following the same sequence. On top, arrange Stikadinho chocolate bars to decorate and drizzle with chocolate ganache.

Recipe: Cafeteria Tentando Pensar Leve - São Paulo (SP)