Original recipe by Andrea López
Plated Dessert. Makes 15 units
Microwave Flourless Sponge Cake
195g |
Eggr whites |
180g |
Sugar |
230g |
Egg yolks |
100g |
Cacao Powder |
Dark Chocolate Ecuador 65% Ganache
175g |
Ecuador 65% Dark Chocolate |
125g |
Heavy Cream |
30g |
Honey |
25g |
Clarified Butter |
Chantilly Chocolate Mousse
240g |
Ecuador 65% Dark Chocolate |
140g |
Milk |
500g |
Heavy Cream |
2g |
Flavorless gelatin |
Nut Rocks
50g |
Peeled walnut |
50g |
Sliced almond |
50g |
Roasted Peeled Hazelnut |
50g |
Peeled Peanuts |
200g |
Sugar |
c/n |
Cinnamon powder |
Microwave Flourless Sponge Cake
Make a French meringue with the egg whites and the sugar, aside whip the egg yolks (sabayon texture) and fold the two preparations together until fully incorporated. Follow the same way with sifted cacao powder. Place the mixture in a disposable paper cup with a small cross cut at the base. Fill half of the glass and put it in the microwave for 45 seconds, like a siphon sponge cake. As soon as it is out, turn over on wax paper. Repeat the process until the whole mixture is cooked. Set aside in the glass until use.
Dark Chocolate Ecuador 65% Ganache
Heat the cream with the honey at 60 ° C. Add to the chocolate and form a Ganache. Perfect the emulsion with an immersion blender. When the mixture reaches 35 ° C add the butter and reprocess. Place the Ganache in a medium sized ring and let crystallize.
Chantilly Chocolate Mousse
Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add it to the molten chocolate formingra Ganache, perfect the emulsion with an immersion blender. Verify that the Ganache is at 40-45 ° C to add the semi-cured heavy cream in 3 parts. Place the mousse on the Ganache and freeze.
Nut Rocks
Make a dry caramel with the sugar and add the cinnamon powder. Place all the nuts in the caramel and move vigorously so that all are covered evenly. Put everything on a silpat that is not regular or separated, and when they cool break them and have irregular rocks.
Assembly
Place the demolded ganache and mousse cylinder in the center. Place pieces of sponge cake and rocks of caramel and nuts on the edges. Accompany with a vanilla sorbete quenelle.
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