My very favourite chocolate cake sandwiched with chocolate pastry cream and covered with Swiss meringue buttercream mixed with 40g of melted chocolate couverture. For the buttercream, I used 70g of egg whites, 70g sugar with 140g unsalted butter. This is more than enough to cover the entire 8″ cake. Here I was going for the rustic look (as I was not in my own kitchen hence without my usual tools) and I thought it doesn’t look half bad. Appropriate bake to end this year.