INGREDIENTS
- Crispy:
- – Corn flakes with out sugar 150 g.
- – Gianduia or manioc paste 80 g.
- – Cocoa butter or white chocolate 15 g.
- – Chocolate lined with milk 40 g.
- Chocolate mousse:
- – Crema 200 cc.
- – Sugar 80 g
- – Yolk 50 g (approx. 3 models).
- – Semi-bitter chocolate 300 g.
- – Crema 600 g.
- Raspberry creme brullée:
- – Crema 125 cc.
- – Raspberry pulp 125 g.
- – Sugar 40 g.
- – Yolk 4 models.
- – Frozen raspberry to plant (a handful).
- Chocolate glaze:
- – Crema 80 cc.
- – Water 100 cc.
- – Sugar 65 g.
- – Glucose 55 g.
- – Bitter cacao 40 g.
- – Gelatin 10 g.
Take pleasure in a spectacular and scrumptious chocolate and raspberry cake
PROCEDURE:
Crispy:
1. Break the corn flakes with the assistance of the lyre and add the pasta.
2. Combine till you obtain a grainy mass.
3. Add the melted cocoa butter and milk chocolate.
4. Spatula on a 24 cm waist with acetate and aluminum base.
Chocolate mousse:
1. Make an English cake with the cream, sugar and yolks
2. Pour the preparation over the chopped chocolate, combine, if essential Combine.
3. Let it cool and add the cream midway by way of.
4. Cowl the bottom of the croustillante, place the raspberry cream within the heart, and end overlaying with mousse. Clean. Take to freeze.
Raspberry creme brullée:
1. Carry the heavy cream and raspberry pulp to a boil with half the sugar.
2. Combine the yolks with the opposite a part of sugar
3. Pour the boiling combination over the yolk combination. If essential, right the colour with crimson vegetable coloring paste. Combine.
4. Mildew right into a 22 cm waist, sow with frozen raspberries.
5. Bake at 95ºC for 25 minutes.
6. Reserve frozen till the cake is assembled.
Chocolate glaze:
1. Carry the cream, water, sugar and glucose to a boil.
2. Add the sifted cocoa within the type of a raindrop.
3. Combine for two minutes and let it cool. Combine.
4. When the glaze is heat, add the beforehand hydrated gelatin.
5. Glaze the frozen cake, the glaze ought to be 30 g.
