Tropical chocolate cake by chef Gerard Blauw

INGREDIENTS (CHOCOLATE MOUSSE)

Part 1

  • 6 g gelatine
  • 30 g cold water

Part 2

  • 300 g cream (35-40%)

Part 3

  • 210 g Emotion 58 Belgian dark couverture chocolate
  • 85 g milk

Part 4

  • 85 g egg yolks
  • 35 g water
  • 140 g sugar

METHOD

  1. Mix all the ingredients of part 1.
  2. Beat the cream and then store in the refrigerator.
  3. Melt the Emotion 58 Belgian dark couverture chocolate and heat the
    milk. Mix both components.
  4. Beat the egg yolks. Add the water and sugar together and heat at 121°C.
  5. Pour the hot sugar syrup onto the frothy egg yolks and beat until cold.

INGREDIENTS (CHOCOLATE ALMOND SPONGE)

Part 1

  • 75 g almond powder
  • 75 g icing sugar
  • 35 g Cocoa Powder

Part 2

  • 300 g egg whites
  • 165 g sugar

Part 3

  • 245 g egg yolks

METHOD

  1. Mix all the ingredients of part 1.
  2. Beat the ingredients of part 2 in a greaseproof mixing bowl.
  3. When the mixture is stiff enough, gently mix in the egg yolks.
  4. Now add the dry ingredients from part 1.
  5. Spread a layer of the mix to 8 mm thick.
  6. Bake at 230°C/220°C in a deck oven or at 185°C in a convection oven.
  7. Cool immediately.
  8. Cut 3 strips of sponge per pillow. 1 x 5 x 19 cm and 2 x 6.5 x 19 cm.

INGREDIENTS (MANGO AND PASSION FRUIT CREMEUX)

Part 1

  • 3 g gelatine
  • 15 g cold water

Part 2

  • 95 g mango purée
  • 70 g passion fruit
  • 45 g egg yolks
  • 55 g whole egg
  • 45 g sugar

Part 3

  • 50 g butter

METHOD

  1. Mix the ingredients of part 1 together.
  2. Mix the ingredients of part 2 and heat the mix at 85°C so that
    the egg products bind together.
  3. Add part 2 to part 1.
  4. Leave the mix to cool to 35°C/40°C.
  5. Mix in the butter using a hand blender.
  6. Fill a Mr Pillow mould or leave to cool down completely until pipeable.
  7. Pipe blobs (about 15 g) onto a stripe of sponge (5 x 19 cm) for the filling.

INGREDIENTS (COCOA CRUMBLE)

Part 1

  • 12 g Cocoa Powder
  • 25 g pastry flour
  • 2 g salt
  • 40 g sugar
  • 36 g almond powder
  • 5 g fresh orange zest
  • 35 g chilled knobs of butter
  • 50 g Belgian dark chocolate Drops

Part 2

  • Coating:
    Emotion 58 Belgian dark couverture chocolate

METHOD

  1. Add all the ingredients and mix until the crumb is at your favourite size.
  2. Divide over two oval baking rings and bake for 25 minutes at 180C/170C
    in a deck oven or at 155C in a convection oven.
  3. Coat with some Emotion 58 Belgian dark couverture chocolate.

INGREDIENTS (BASIC GLAZE RECIPE)

Part 1

  • 32 g gelatine
  • 190 g cold water

Part 2

  • 240 g water
  • 480 g sugar
  • 480 g glucose

Part 3

  • 320 g condensed milk

Part 4

  • 480 g Emotion 58 Belgian dark couverture chocolate

METHOD

  1. Mix all the ingredients of part 1.
  2. Bring the ingredients of part 2 to the boil and heat to 103°C.
  3. Add the condensed milk.
  4. Add the soaked gelatine.
  5. Add Emotion 58 Belgian dark couverture chocolate.
  6. Continue mixing with a hand blender and colouring, if desired.
  7. Store in the refrigerator.
  8. For use: heat the glaze. Process at around 30°C and 35°C.
  9. Emulsify using a hand blender and glaze the products.

ASSEMBLING

  1. Mix together.
  2. Cook at 106°C.
  3. Use acetate sheets for the Christmas trees.
  4. Dip the Christmas trees into the green coating.
  5. Make sure that all parts are ready.
  6. Set up a preparation area and use silicone moulds.
  7. Make the chocolate mousse.
  8. Assemble the cake upside-down.
  9. Start with the mousse, smooth over the edge of the moulds, if desired.
  10. Place a layer of sponge on top of the mousse and place the mango filling on top.
  11. Add a bit more mousse and then another layer of sponge.
  12. Put in the freezer.
  13. Remove from the mould and place on a ring.
  14. Cover the cake with the glaze.
  15. Place the cake on top of the crumble base and assemble on top a piece of gold board.
  16. Decorate the cake with a chocolate decoration, silver leaf and marzipan snowflakes.
Share