330 g egg yolks
435 g sugar
225 g mascarpone
350 g flour
8 g baking powder
1/2 vanilla bean
Step
Blanch the egg yolks and sugar. Add the mascarpone and
vanilla. Stir in the flour and baking powder, then the melted
butter to obtain a homogeneous mixture. Pour into the
previously buttered and floured pan. Cook at 160°C for 20 to
25 minutes.
2. CHOCOLATE CAKE
Ingredients
490 g vanilla cake preparation
20 g cocoa powder
10 g cream (35% fat)
1 orange zest
Step
Mix the cocoa, cream and orange zest in the vanilla cake
preparation. Pour into the previously buttered and floured
mould. Cook at 180°C for 20 to 25 minutes.
3. COINTREAU® SYRUP
Ingredients
150 g water
50 g sugar
50 g Cointreau® 60%
1/2 lemon zest
1/2 orange zest
Step
The day before, boil the water and sugar. Let cool. Add the
Cointreau® and zest.
4. COINTREAU® CHOCOLATE GANACHE
Ingredients
185 g fresh cream
185 g mascarpone
115 g honey
1 g salt
20 g Cointreau® 60%
225 g dark chocolate 70-30
Step
In a saucepan, heat the cream, mascarpone, honey, salt and
Cointreau® to 70°C. Pour over the chocolate and mix gently
without adding air. Pour in a frame a thickness of 0.5 cm of
ganache. Detail with a cookie cutter the size of the cake.
5. CHOCOLATE ICING
Ingredients
240 g dark icing paste
100 g dark chocolate 823
20 g grape seed oil
Step
Heat the dough and mix with the melted chocolate and oil. Use
at 35°C.
6. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
At room temperature, cut 2 layers of vanilla cake and 1 layer of
chocolate cake.
Soak generously with Cointreau® syrup.
Between each layer, spread the ganache in this order: first the
vanilla cake, the ganache, the chocolate cake, the ganache, last
the vanilla cake.
Place the rest of the ganache, with a St Honoré tip, on top of
the cake.
Leave in the freezer for 1 hour.
Dip in the icing.
For more delicacy, add a few caramelized pecans on top.
