Chocolate fudge cake
|60 g||cocoa powder|
|6 g||bicarbonate of soda|
|6 g||baking powder|
|16 g||instant coffee granules|
|140 g||Callebaut 811 Chocolate|
|500 g||Callebaut Power 811|
|50 g||glucose syrup|
|10 g||gelatine leaves|
|250 g||Callebaut Power 811|
|75 g||milk powder|
|100 g||cocoa powder|
Bring to the boil the water, espresso, sugar and butter.
Off the heat add the chocolate, cocoa powder and eggs (which have been slightly whisked).
Then mix in the dry until well combined.
Pipe in to cake tins.
And bake at 140°C or untill firm to the touch, about 15min.
Milk chocolate ganache
Heat cream and glucose.
Add over chocolate and mix to emulsify.
Allow to set and then spread between layers, to assemble the cake.
Reserve 1/3 for glazing.
Milk chocolate mousse
Heat the milk adding the hydrated gelatin, then add the couverture chocolate – allow to cool.
Then fold in the whipped cream and allow to set.
Layer between sponge, to assemble the cake and coat the entire cake with a thin layer of mousse to cover the whole cake.
Cocoa mirror glaze
Combine all except the gelatine and boil on induction on medium heat for 10 min whilst stirring.
Allow to cool slightly, then add the bloomed gelatine.
Allow to cool before coating the cake to assemble.
To allow for an easy assembly, freeze mousse coated the cake .
Glaze the frozen fudge cake with the reserved 1/3 ganache and then coat with the cocoa mirror glaze for a smooth finish.
Decorate with Mona Lisa Chocolate Shavings and Mona Lisa Crispearls, or any chocolate shavings of choice.