1) RICH CHOCOLATE SPONGE MOISTENED WITH METAXA® PUNCH
Ingredients
213 g eggs
65 g trimoline (inverted sugar)
106 g caster sugar
65g ground almonds
104 g flour type 55
22 g cocoa powder
6 g baking powder
130 g whipping cream
70 g clarified butter
65 g dark chocolate (70%)
METAXA® PUNCH
312 g mineral water
188 g sugar
15 g Metaxa® 60% vol.
Step
Using the leaf attachment, whisk the eggs, trimoline and
sugar, then add the ground almonds and the powders. Add the
warmed cream, heat the butter and chocolate together in water
bath to 45°C and pour over the mixture. Pour 280 g into three
18 cm rings on Silpat® and cook for 14 minutes at 160°C.
2) DARK CHOCOLATE CREAM
Ingredients
212 g milk
212 g cream
100 g egg yolks
41 g sugar
1.8 g of 200 bloom gelatine powder
10.8 g water
160 g chocolate (75%)
Step
Cook the crème anglaise mixture to 82.5°C. Add the gelatine,
pour over the chopped chocolate and blend thoroughly. Pour
240 g onto the sponge in the 18 cm rings.
3) CHOCOLATE MOUSSE
Ingredients
70 g egg yolks
25 g sugar
160 g milk
160 g cream
450 g dark chocolate (70%)
625 g whipping cream
Step
Cook the crème anglaise mixture to 82.5°C. Pour over the
chopped chocolate, whisk and blend thoroughly, the temperature
should be 42°C. Add a third of the cream, then add the rest.
Immediately pour 460 g into 20 cm diameter rings.
4) DARK CHOCOLATE ICING
Ingredients
432 g caster sugar
180 g water
320 g whipping cream
160 g glucose
48 g trimoline (inverted sugar)
120 g cocoa powder
17 g of 200 bloom gelatine powder
88 g water
Step
Cook the sugar and water to 120°C. Boil the cream, glucose and
trimoline, then pour the sugar syrup into the cream. Add the
cocoa powder, return to the boil for two or three minutes and
then add the gelatine. Use the icing at 28/30°C.
5) ASSEMBLY
Ingredients
No ingredients.
Step
Line the rings with plastic film a place a PVC in each ring. Add
460 g of mousse then the frozen sponge centre and the chocolate
cream. Freeze the dessert, unmould when frozen and glaze with
the icing. Decorate with chocolate twigs, stars and chocolate
discs.
