middle on an inward 45degree angle Repeat on the other side of the cake so that you can now remove the triangular slice Using a small offset spatula, spread the surface of the V cut with the 75 grams of ganache Return the triangular slice to the cake, setting it right on top of the ganache filling and pressing down gently but firmly so that it sticks to the ganache Place the cake back in its original mold and refrigerate for 30 minutes This will allow the ganache to set and keep the whole cake together Let it come to room temperature for 30 minutes and unmold The cake is now ready to be served IT’S DONE WHEN IT’S DONE Both the chocolate cake and yellow cake should be moist; the ganache should be nice and creamy STORAGE This cake keeps in a cool place for 2 to 3 days wrapped in plastic wrap JACQUY’S TAKEAWAYS >> The reason you have to unmold the cake right away is that if you let it sit in the pan the steam will have nowhere to go and will hit the side of the metal pan and turn into water, resulting in a wet cake >> The V cut is challenging to do at first You can always choose to fill the cake like a layer cake, cutting it into 2, 3, or 4 slices If you make a layer cake you will use more of ... JACQUY’S TAKEAWAYS >> The reason you have to unmold the cake right away is that if you let it sit in the pan the steam will have nowhere to go and will hit the side of the metal pan and turn into water,...gently but firmly so that it sticks to the ganache Place the cake back in its original mold and refrigerate for 30 minutes This will allow the ganache to set and keep the whole cake together Let it come to room... temperature for 30 minutes and unmold The cake is now ready to be served IT’S DONE WHEN IT’S DONE Both the chocolate cake and yellow cake should be moist; the ganache should be nice and creamy