INGREDIENTS
- For a 24 cm 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 g of cream with 100 g of chocolate).
- – Fruit to brighten (strawberries, peaches, blueberries, citrus).
Spectacular CHOCOLATE AND MARQUISE MOUSSE CAKE WITHOUT FLOUR right here we go away you the recipe so that you can attempt at house
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 place in a average oven (180°C).
for 25 minutes. Let cool in the identical mould. Decrease and match the peak with a spoon
making strain. Place an acetate paper between the mould and the marquise.
For the froth:
1. Place the 200 grams of cream in a saucepan with half the sugar. deliver to first
out.
2. In a bowl, combine the yolks with the remaining sugar. Mix and prepare dinner once more till thickened. It shouldn’t boil to forestall the yolks from coagulating.
3. 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. Add the whipped cream till half level.
4. Place in a pastry bag and fill the mould with the bottom marquise. Do not forget to put acetate paper contained in the mould to have the ability to unmold it.
5. Place within the fridge for 4 hours and canopy with fluid ganache (watch out to not let it’s too sizzling)
6. Return to the chilly till the duvet hardens and unmold.
7. Enhance with recent fruit.
