The cake consists of three sponge (in shades of cocoa), a foam pad chocolate and decorative beads.
ingredients:
For the sponge:
- 2 x 120g sugar
- 8 eggs
- 100g butter
- 80g flour
- 2 tsp vanilla sugar
- Unsweetened cocoa powder
For the mousse:
- 16cl milk
- 350g dark chocolate
- 40g sugar
- 2 Yolk
- 8 egg whites
Preparation:
The chocolate mousse (recipe from Pierre Hermé)
- Chop the dark chocolate into fine chips.
- Boil the milk without burning.
- Pour the hot milk over the chocolate.
- Stir until a smooth mixture.
- Add the egg yolks and mix.
- Separately, beat the egg whites until stiff.
- Add the sugar and beat again a few moments.
- Stir in two white chocolate, the first quickly to soften the foam and the second gently.
- Refrigerate 1 hour before assembling the cake.
Genoese:
- Melt the butter.
- Sift the flour.
- Beat the yolks with 120g sugar.
- Separately, beat the egg whites until stiff, then add the remaining 120 grams of sugar and beat a few seconds more.
- Stir in the yellow white.
- Add the flour and warm butter.
- Divide dough into three equal amounts, in three containers.
- In the first, 1PR add unsweetened cocoa. In the second, 2CS cocoa. In the third, 3CS.
- In a round silicone mold, greased, pour the first dose of dough.
- Bake for 20 minutes.
- At the exit of the oven, let it rest on a sheet of parchment paper.
- Repeat the operation two more times until the three Genoese.
- Book.
Mounting the cake:
- On a plate lined with parchment paper, place the first sponge (darkest).
- Using a bag with a fluted tip, have the chocolate mousse touches.
- Overlay over another sponge (that is lighter than the first), and spread to new foam.
- Place the last cake on top.
- Using a spatula, spread foam on the surface and smooth. With the remaining foam, have small buttons on the outline only.
- Decorate with balls (sugar here in the center, and chocolate on the edges).
- Refrigerate at least one hour out of the refrigerator 20 minutes before serving.
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