Bentô Cake Buttery with Chocolate Ganache

Milk Chocolate Cake:
In a mixer with the paddle, beat the butter with the two sugars.
Add the eggs one by one. However, it is important that they are at room temperature.
Sift the wheat flour and mix it with the salt to prevent it from cooking. Afterwards, mix it with the butter.
Finally, add the Chocolate Unique Brasil 35% to the melted milk and beat again, as it is important that the mixture is quite homogeneous.
Divide the dough evenly into a 30x30cm baking dish, as it is important that the dough bake evenly.
Champagne and Cherry Ganache:
Place the chocolate in a bowl and melt until it reaches a temperature of 45°C. Reserve.
In a pan, mix the cream and the glucose and also heat until they reach 45°C or until the glucose melts, because they need to be at the same temperature. Incorporate into the sour cream.
Immediately pour over the chocolate and mix. By the way, it is important to mix until it is very homogeneous.
Then add the sparkling wine to the mixture and mix again as it will be needed to get a smooth and shiny mixture.
Place in a container and cover with plastic film in contact until the time of use.