Rich chocolate cake
Ingredients: Rich chocolate cake
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250 gbutter
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500 ggranulated sugar
Preparation: Rich chocolate cake
Cream the butter and sugar until light and fluffy.
Ingredients: Rich chocolate cake
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5 piece(s)large egg(s)
Preparation: Rich chocolate cake
Separate the egg yolks and egg whites.
Ingredients: Rich chocolate cake
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400 gmilk
Preparation: Rich chocolate cake
Stir the milk (at room temperature) with egg yolks.
Ingredients: Rich chocolate cake
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112 gcocoa powder
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3 spoon(s)baking powder
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2 spoon(s)bicarbonate of soda
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pinchsea salt
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425 gflour
Preparation: Rich chocolate cake
Stieve together
Fold the egg mixture into the butter and sugar mixture, then fold in the sieved dried ingredients.
Whisk the egg whites to soft peak stage and fold through the cake batter without over working.
Spread onto a 60 x 40 cm baking tray lined with a silpat mat
Bake at 180°c for 15 minutes.
Passion fruit and white chocolate mousse
Ingredients: Passion fruit and white chocolate mousse
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225 geggs
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645 gpassion fruit puree
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95 gcaster sugar
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35 gcream powder
Preparation: Passion fruit and white chocolate mousse
Make a crème patissiere
Ingredients: Passion fruit and white chocolate mousse
Preparation: Passion fruit and white chocolate mousse
Pour the warm crème patisserie onto the white chocolate and Mycryo cocoa butter.
Ingredients: Passion fruit and white chocolate mousse
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637 gwhipped cream
Preparation: Passion fruit and white chocolate mousse
Blend the mix at 35 °C, then fold through the semi-whipped cream.
White chocolate vanilla mousse
Ingredients: White chocolate vanilla mousse
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750 g
Preparation: White chocolate vanilla mousse
Melt the chocolate to 50-55C so it feels hot.
Ingredients: White chocolate vanilla mousse
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750 mlwhipping cream
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1/2 piece(s)vanilla bean
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1/2 piece(s)vanilla bean
Preparation: White chocolate vanilla mousse
Whisk together to ribbon stage.
Add half the cream to the hot chocolate and mix together with a whisk thoroughly. The mixture should have a shine. (If at this stage the mix has set too quickly the mix can be softened in the microwave).
Gently fold in the rest of the cream with a balloon whisk to avoid separation.
Trim the rich chocolate cake.
Spread one quarter with the prepared Passion Fruit Mousse
Place a quarter of cake on top of the layer sponge
Repeat with the remaining two quarters sandwiching together with the white chocolate vanilla mousse then allow to set in the fridge
Cut into triangles and serve.
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