TOOLKITS

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
8) Icing
9) Decoration

 

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.

 

CHOCOLATE MOUSSE

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.

 

CHOCOLATE DIP

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.

 

CHOCOLATE ICING

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.

Assemblage
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.