Original recipe by Andrea López
Plated Dessert. Makes 15 servings
71% Dark Chocolate Sponge Cake
365 g |
Egg whites |
200 g |
Sugar |
180 g |
Egg yolks |
390 g |
Growers Choice 71% Dark Chocolate |
200 g |
Butter |
65 g |
Flour |
71% Dark Chocolate Mousse
220 g |
Growers Choice 71% Dark Chocolate |
130 g |
Milk |
500 g |
Heavy Cream |
2 g |
Flavorless gelatin |
Coffee Frappé
150 g |
Espresso |
10 g |
Glucose |
Chocolate Frappé
85 g |
Growers Choice 71% Dark Chocolate |
325 g |
Water |
5 g |
Milk Powder |
64 g |
Sugar |
12 g |
Bee honey |
Coffee Liquor Gelatin
30 g |
Coffee liquor |
60 g |
UHT heavy cream |
20 g |
Inverted sugar |
3 g |
Flavorless gelatin |
Crystallized Nibs
60 g |
Cacao Nibs |
60 g |
Coffee Nibs |
6 g |
Water |
24 g |
Sugar |
71% dark chocolate sponge cake
Melt the chocolate and the butter. Whip the egg whites with the sugar to have a French meringue. Add the egg yolks to the chocolate mixture, little by little forming an emulsion, add the meringue in 3 steps, until fully incorporated. Finish with the flour. Spread the mixture evenly in a large tin with wax paper. Bake at 180°C for 12 minutes. When the cake is cold, cut with the help of circular half-moon cutters, set aside.
71% dark chocolate mousse
Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add to the molten chocolate forming a ganache, perfect the emulsion with an immersion blender. Verify that the ganache is at 40-45°C to add the semi-cured heavy cream in 3 parts. Place the mousse in small semi-sphere moulds and freeze.
Coffee frapé
Mix everything well and freeze. With the help of a grater make the frappé and freeze again.
Chocolate frapé
Heat the water with the sugar and honey. Once out of the heat, add the milk powder and then continue with the chocolate. Pass the mixer so that the mixture is homogeneous and freeze. With the help of a grater take out frappé and freeze again.
Coffee liquor gelatin
Heat the cream and dissolve the inverted sugar, add the liquor and the previously hydrated gelatin (5 times its weight in water) until melted. Place on a plate, gel and cut into squares.
Crystallized Cacao Nibs
Mix the Nibs with the water and add the sugar. Mix well and cook at 160°C for 8 minutes. Cool.
Assembly
Place a piece of half-moon shaped sponge cake on the plate. On top of the cake place 3 mousse semi-spheres and the both frappés. Sprinkle Nibs over the preparation and add chocolate decorations.
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