Recipe: Mexican Chocolate Truffle Cake

Gâteaux Truffés au chocolat

.pdf

Download PDF • 144KB

Recipe for an 8-inch diameter dessert:

Required accessories:

• Mixing bowls

• Hand whisk

• Rubber spatula

• 8” mold. in diameter (hinge mold or cake ring)

• Angled spatula for icing cakes

Ingredients:

Feuilletine praline paste

• 50 gr of Cacao Barry 58% bittersweet chocolate in pastilles*

• 200 gr of hazelnut praline *

• 60 g of Feuilletine flakes *

Dark chocolate mousse

• 300 gr of Mexican chocolate 66% cocoa in pastilles*

• 440 ml of 35% cream

• 2 egg yolks, lightly beaten

Chocolate mirror

• 35 g Milk

• 15 g Cream 35%

• 10 g Sugar

• 10 g Corn syrup

• 70 g Mexican Chocolate 66%*

Preparation: Puff pastry base

1. Line the mold with plastic wrap

2. In a bowl, gently melt the chocolate in the microwave (medium power) or in a bain-marie. Let cool, mixing occasionally with the rubber spatula;

3. Add the praline and the Feuilletine flakes, mix well;

4. Spread in the pan and refrigerate to harden the dough.

Dark chocolate mousse

1. Whip the cream until slightly thickened;

2. Melt the chocolate in the microwave (at medium power) or in a bain-marie. The chocolate should be warm to the touch but not hot;

3. Pour melted chocolate into mixing bowl;

4. Add a quarter of the cream to the melted chocolate and whisk vigorously;

5. Add the egg yolks and whisk;

6. Add the rest of the cream and mix;

7. Spread in the mold on the puff pastry and refrigerate for at least an hour;

8. Unmold and place on a serving plate

Chocolate mirror

1. Put the chocolate in a bowl

2. Bring the liquids and sugar to a boil

3. Pour over the chocolate and mix with a rubber spatula

4. Leave to cool, stirring until slightly thickened.

5. Spread on top of the mousse with the offset spatula

6. Cool

* Available at Érico in our selection of products for preparing pastries and chocolates