THE RECIPE OF IGINIO MASSARI
STAINLESS STEEL RING SET, SILICONE MATT, FLEXIBLE SPATULA, TURNTABLE, SIFTERS, PITCHER, SQUEEZE BOTTLE, MIXING BOWLS, EXPANDABLE PASTRY CUTTER, POTHOLDERS, EGG SEPARATOR, SLICE, SHORT KNIFE, ANGLED SPATULA, STRAIGHT SPATULA, SPRING-WHISK, DOUGH SCRAPERS, GLOVE, BAIN-MARIE
Making use of stainless steel rings coated with a strip of acetate assemble as follows:
1) Sponge cake soaked with cocoa
2) Bavarian-style vanilla cream
3) Bavarian-style vanilla cream round plate
4) Chocolate mousse
5) Soaked sponge cake, a thin layer
6) Chocolate mousse round plate
7) Chocolate mousse
TRADITIONAL COCOA SPONGE CAKE
150 g of Eggs
80 g of Egg yolks
100 g of Sugar
1 Vanilla bean
70 g of Superfine flour
25 g of Starch
15 g of Cocoa powder
Whip up the yolks with sugar and vanilla in the mixer at highest speed for 13 minutes.
Sift twice flour, potato flour and cocoa. Sprinkle the so-obtained powders with a flexible spatula.
Bake in the suitable stainless steel rings at a temperature of 190-200 °C for 22/24 minutes at open valve.
BAVARIAN-STYLE VANILLA CREAM
100 g of Milk
1 Vanilla bean
50 g of Cream
100 g of Egg yolk
70 g of Sugar
7 g of Jelly sheets softened in cold water
330 g of Whipped cream
Bring to boil the milk with the vanilla bean, pour while it’s still hot over the egg yolks previously mixed with the sugar.
Bake in Bain-Marie processing constantly with a whisk until it reaches a temperature of 82 °C.
Pour this blend into a previously freezer-cooled bowl.
When the cream reaches a temperature of 30 °C, pour the melted jelly, then blend in and gently mix with a whisk the whipped cream.
200 g of Milk
50 g of Thorntree honey
30 g of Sugar
200 g of Cream
70 g of Egg yolk
230 g of Dark chocolate
500 g of Whipped cream
Bring to boil the milk with the thorntree honey, then pour over the egg yolks, stirring constantly with a whisk in order to prevent the cream from sticking to the sides.
Cook in Bain-Marie, stirring constantly until it reaches a temperature of 82 °C.
Pour the hot cream over the dark chocolate and blend with the mixer for 6 minutes.
Cool down. Gently stir in the whipped cream with a flexible spatula.
25 g Cocoa
70 g of sugar
100 g of Water
50 g of Cointreau liqueur
Mix the cocoa and the sugar using a whisk. Add water and slowly bring to the boil. Cool down and add the liqueur, stirring constantly.
120 g of Cocoa
330 g of Sugar
340 g of Glucose
390 g of Hot water
100 g of Condensed milk
10 g of Jelly sheets
12 g of Pectin
Blend in sugar and cocoa, pour the milk and water stirring with a whisk. Add glucose and pour the blend into a saucepan. Bring to the boil. As soon as it reaches 104 °C, add the jelly sheets and the pectin, stirring constantly with a whisk. Make use of the icing at a temperature of 36-38 °C.
Place the stainless steel rings on baking pans coated with acetate sheets.
Proceed with the assembly as follows: put a layer of sponge cake soaked with chocolate dip on the bottom of the rings, then a layer of Bavarian-style vanilla cream, then a Bavarian-style vanilla cream disc 1 cm thick.
Continue adding a layer of chocolate mousse and a thin layer of chocolate sponge cake.
Complete the cake with a disc of chocolate mousse 1 cm thick.
Place the baking pan into the shock freezer and, as soon as the creams are stabilized, remove the cake from the ring using the kitchen torch.
Glaze on a grid and decorate as desired.