INGREDIENTS
- For the biscuit:
- – Butter 340 g
- – Sugar 340 g
- – Eggs 8 models
- – Milk 475 cc
- – Vanilla essence 1 cdita
- – Flour 0000 370 g
- – Corn starch 90 g
- – Baking powder 7 g
- – Sodium bicarbonate 2 g
- – Bitter cocoa powder 170 g
- – Positive salt 1 g
- For the glaze:
- – Milk cream 160 g
- – Water 300 cc
- – Sugar 130 g
- – Glucose syrup 110 g
- – Bitter cocoa powder 80 g
- – Unflavored gelatin 20 g
- Chocolate mousse:
- – Crema 200 g
- – Sugar 80 g
- – Yolk 3 models
- – Semi-bitter chocolate 300 g
- – Crema 600 g
- Further:
- – Ice cream quenelle (raspberry, chocolate, vanilla, and many others.)
For dessert, delight your visitors with this spectacular chocolate and raspberry ingot
PROCEDURE:
Biscuit:
1. Place the smooth butter in a bowl together with the sugar and beat till the colour pales.
2. Add the eggs one after the other and proceed beating.
3. Intersperse the marginally heat milk with the flour, corn starch, baking powder.
baking and sifted baking soda, in three strokes.
4. Pour the combination into three 40 x 30 centimeter plates with silicone paper in equal components. Bake at 180°C for 10 minutes.
5. For the syrup, place the water, sugar and glucose in a saucepan and convey to a boil. As soon as it dissolves utterly, add the sifted cocoa and boil once more. Pressure and reserve.
Chocolate mousse:
1. Place the 200 grams of cream in a saucepan with half the sugar and the zest. Carry to a primary boil.
2. In a bowl, combine the yolks with the
3. Remaining sugar. Pressure the cream and unify and prepare dinner once more till thickened. It mustn’t boil to forestall the yolks from coagulating.
4. Pour instantly over the finely chopped chocolate. Let the temperature unfold to the chocolate for a minute and blend till you obtain a shiny cream.
5. Add the whipped cream till half level.
Mounting:
1. Prepare a sheet of cake on a plate, soak with syrup, cowl with ganache and shut with one other biscuit, soak.
2. Cowl with raspberry jam, and shut with soaked biscuit.
3. End with the mousse, freeze.
4. Cowl with glaze or ganache and minimize into ingots. Enhance with recent raspberries.
