chocolate cake in combination with raspberry mousse, chocolate parfe, nougatin and creme brulee
what could be more delicious and very beautiful.
Made according to the recipe of Katyusha
katelig for which she thanks a lot which was a little changed by me.
for form 24 to 20
Chocolate sponge cake without flour:
45 g yolks
60 g of proteins
72 g sugar
23 g cocoa
Raspberry Mousse:
100g raspberry puree (ground through a sieve)
6 g gelatin
70 g sugar
30 ml of water
30 ml light grape juice
150 ml of cream 38%
2 yolks
Vanilla Creme Brulee:
260 ml of cream 38%
90 ml of milk
84 g yolks
72 g sugar
1/2 vanilla pod
Chocolate parfait:
54 g sugar
30 ml of water
72 g jacks
180 g dark chocolate
450 ml cream 38%
90 g raspberry
Nugatin:
105 g sugar
75g corn syrup
100 g almond petals
Chocolate glaze:
200 ml cream 38%
150 g dark chocolate
50 g butter
Decoration:
caramel
raspberries
Chocolate sponge cake without flour:
Protein whip with sugar until rush.
Stir the yolks with a fork until smooth and add to the whites and mix gently.
Sift the cocoa and add to the egg mass, mix gently with a spatula.
Put the dough in the form, smooth the bake at 180 degrees for 8-10 minutes
Or check for a clean wand.
Cool it down.
Raspberry mousse:
Soak gelatin in cold water
Pound the yolks.
In a skillet mix raspberry puree, sugar, juice and water bring to a boil,
and reduce in 2-3 minutes.
Remove from heat and trickle with stirring, pour into yolks
Pour everything back into the saucepan, put on the fire and bring with constant stirring.
to a temperature of 85 degrees.
Remove from heat add gelatin, stir until dissolved.
Beat cream until firm and fluffy and gradually combine with raspberry cream.
Vanilla Creme Brulee:
In a skillet mix cream, milk and vanilla, bring to a boil.
Beat yolks with sugar until light mass
In the yolks slowly introduce a little hot cream with constant stirring with a whisk
Add the rest of the cream.
Cover the form with foil, pour the brulee cream into it and bake in the oven heated to 100 degrees for 45 minutes
Ready cream freeze in shape.
Nugatin:
Sugar mixed with syrup and boiled to light caramel.
Add almonds and mix
We distribute even thin layer of the size of our form on a baking sheet covered with baking paper.
And bake at a temperature of 150 degrees for 5-8 minutes.
Make sure not to burn.
Cool on a grill.
Chocolate parfait:
Beat yolks until light mass
In a saucepan, combine water and sugar and cook up to 118 degrees syrup.
Trickle into the yolks by constantly beating until cool.
Whip cream to a lush, steady mass.
Melt the chocolate and let it cool to 45 degrees and gently mix in the cream.
add yolks and put together
at the end add berries in parfait
Assembly:
Lay the form without a bottom of 20 by 24 with a cling film, the sides with an acetate tape.
We collect from top to bottom:
Spread half the parfait
top nugatin (fit its size to cut off the excess)
then creme brulee and on top of it parfait
The next layer of raspberry mousse and chocolate sponge cake
Put in the freezer for 6-8 hours.
Preparation of glaze:
Butter, chocolate, broken into cubes and cream, melt over low heat with constant
stirring.
Let the glaze cool slightly.
We turn the cake biscuit down, remove the film, glaze with icing.
Put in the fridge for 1 hour. Let it freeze.
Caramel jewelry:
Melt the sugar in the pan to amber color.
Grease a sheet of baking paper with vegetable oil and pour random caramel on it.
You can immediately cut the knife into different shapes or twist into spirals (if your hands are not afraid of hot).
We cut the cake into portions and decorate it with caramel and raspberry.
The article is based on materials .
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