INGREDIENTS
- Makes a 24cm cake.
- For the cooked marquise:
- – Butter 150 g.
- – Semi-bitter chocolate 200 g.
- – Yolks 5 models.
- – Egg whites 5 models.
- – Sugar 100 g.
- For the froth:
- – Crema 200 g.
- – Sugar 80 g.
- – Yolk 3 models.
- – Semi-bitter chocolate 300 g.
- – Crema 600 g.
- Ganache:
- – 100 cc of cream.
- – 100 g of chocolate.
- Fruit to brighten:
strawberries, peaches, blueberries, citrus fruits.
We go away you the step-by-step of this FLOURLESS cake!! which is spectacular chocolate mousse with marquise, ganache and fruits
PROCEDURE:
For the cooked marquise:
1. Soften the chocolate and butter.
2. Add the yolks to the earlier preparation.
3. Make a French meringue with the egg whites and sugar.
4. Unify each preparations with enveloping actions.
5. Pour right into a 24 cm diameter buttered mould and bake in a average oven (180°C) for 25 minutes.
6. Let it cool in the identical mould.
7. Decrease and equalize the peak with a spoon utilizing strain.
8. Place an acetate paper between the mould and the marquise.
9. Between the marquise and the mousse, add a spiral of dulce de leche
on the marquise, with out reaching the sting, so that you’ve got a shock on the minimize .
For the froth:
1. Place the 200 grams of cream in a saucepan with half the sugar. Convey to a primary boil.
2. In a bowl, combine the yolks with the
3. Remaining sugar. Mix and cook dinner once more till thickened. It shouldn’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.
6. Prepare in a pastry bag and fill the mould with the marquise of
base. Remember to put acetate paper contained in the mould to have the ability to unmold it.
7. Place within the fridge for 4 hours and canopy with fluid ganache (watch out to not let or not it’s too sizzling).
8. Return to the chilly till the duvet hardens and unmold.
9. Enhance with recent fruit.
