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1·The cake was made up of dark and white chocolate tiers, layered with ganache.

这个蛋糕是由黑，白巧克力甘那许分层层次。

2·Transfer ganache to glass bowl. Let stand until thick enough to spread, about 4 hours. Can be made 1 day ahead. Cover; chill.

将甘那许倒入玻璃碗中让其冷却并浓稠至足够被抹开，约需4小时可于1天前制作，加盖，冷藏。

3·After baking, turn over the chocolate macaroon. Let cool. Pipe chocolate ganache on top of it and then cover with another piece.

出炉后，将朱古力蛋白杏仁饼反转，待凉，把朱古力软心挤上，再将另一个朱古力蛋白杏仁饼盖上。

4·They use a zesty raspberry jam as a filling and a chocolate ganache coating with the quintessential shredded coconut dusting. Bits of plain sponge cake are given new life.

他们使用覆盆蓝莓作为内馅，外层涂上巧克力甘纳许，再裹上椰子丝。一块普通的海绵蛋糕被赋予了新的生命。