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Buttercream
Butter 400 g (14.1 oz.)
Egg white 230 g (8.1 oz.) Chocolate glaze
Sugar 200 g (7.1 oz.) Dark couverture 300 g (10.6 oz.)
Water 50 ml Heavy cream 370 ml
First, prepare the cake pan. Cut out stripes of
baking paper for the sides and a round sheet
of baking paper for the bottom.