170 g egg whites
1 g cream of tartar
175 g caster sugar
110 g egg yolks
50 g cocoa powder
Total weight: 506 g
Step
In a mixer, use the whisk attachment to whip the egg whites
with the cream of tartar and caster sugar to soft peak
consistency. Gently add the egg yolks and then the sifted cocoa
powder. Place in 16 cm diameter Flexipan® disc moulds. Cook
in a convection oven at 220°C for about 14 minutes. Set aside
for assembly.
2. COINTREAU® BAVAROISE
Ingredients
150 g full-fat milk
45 g egg yolks
60 g caster sugar
1 vanilla pod
40 g Cointreau® 60%
35 g gelatine
(5 g of 200 bloom gelatine powder and 30 g water)
225 g whipped cream
Total weight: 555 g
Step
Make a custard with the milk, egg yolks, caster sugar and the
split and scraped vanilla pod, cooked to 85°C. Allow to cool
slightly and then add the Cointreau® and gelatine. Purée until
smooth with a blender. Let the custard cool to 30°C and then
fold in the whipped cream. Place in 16 cm diameter Flexipan®
moulds (about 160 g) and sprinkle each one with 60 Griottines®
Cointreau®. Place in the freezer.
3. CHOCOLATE MOUSSE
Ingredients
150 g caster sugar
50 g water
195 g egg yolks
80 g whole eggs
425 g dark couverture chocolate (72%)
525 g whipped cream
Total weight: 1425 g
Step
Make a sabayon: cook the sugar and water to 118°C. Add
in a thin stream to the egg yolks and whole eggs as they are
beating. Continue whipping as it cools to approximately 30°C.
Mix some of the whipped cream into the chocolate (melted to
40°C), then add the sabayon and finally the rest of the whipped
cream. Use directly.
4. MORELLO CHERRY DECORATION
Ingredients
250 g Morello cherry purée
50 g potato starch (Sosa® CremGel Fred)
50 g mirror glaze
Total weight: 350 g
Step
In a saucepan, heat the cherry purée to 40°C, add the potato
starch and bring briefly to the boil. Stir in the neutral mirror
glaze. Set aside for the assembly and finishing stage.
5. DARK CHOCOLATE ICING
Ingredients
85 g water
325 g caster sugar
245 g whipping cream
125 g glucose
90 g cocoa powder
40 g inverted sugar
119 g gelatine
(17 g of 200 bloom gelatine powder and 102 g water)
Total weight: 1029 g
Step
Cook the water and caster sugar to 120°C. Heat the cream,
glucose, cocoa powder and inverted sugar to 40°C. Pour the
cooked sugar into the second mixture. Purée until smooth
with a blender and add the gelatine. Refrigerate overnight.
The following day, heat the glaze to 35°C and let cool to 30°C
before use.
6. ASSEMBLY AND FINISHING
Ingredients
No ingredients.
Step
Line 18 cm diameter, 4.5 cm high cake rings with chocolate
mousse. Place the flourless chocolate sponge in the bottom
of the ring. Cover with chocolate mousse, add the Cointreau®
and Griottines® Cointreau® disc. Smooth with the remaining
chocolate mousse. Place in the freezer. Unmould the desserts,
glaze with the dark chocolate icing, fi nish with the chocolate
decoration* and dots of the cherry coulis.
* Chocolate decoration
Put some alcohol in the freezer. Melt the dark couverture, put it in a
piping bag and let the chocolate drizzle into the cold alcohol.
INDIVIDUAL TOTAL CHOCOLATE
Ingredients
No ingredients.
Step
Recipe for 30 individual cakes 4.5 cm high with a diameter of
6 cm. The procedures are identical.
1. Flourless chocolate sponge: halve the recipe, about 8 g.
2. Cointreau® bavaroise :
Prepare the same recipe and pour into 1 cm high, 4 cm diameter
Flexipan® moulds (about 15 g). Place 3 Griottines® Cointreau® on each one.
3. Chocolate mousse :
Same recipe, approximately 45 g.
