Cake Noir
Ingredients
Servings 8- raspberry coolie
- raspberry puree 400 g
- 7 g of pectin
- sugar 12 g
- chocolate mousse
- cream 200 g
- chocolate 500 g
- yolk 90 g
- granulated sugar 120 g
- vanilla 4 g
- gelatin 10 g
- cream 400 g
- chocolate biscuit
- egg 6 pcs.
- sugar 180 g
- flour 50 g
- cocoa 25 g
- butter 220 g
- almond flour 150 g
- glazing
- gelatin 37
- water 165 g
- glucose 75 g
- cream 165 g
- sugar 525 g
- cocoa 210 g
- gel 350 g
Cooking
Step 1
Bring the puree to a boil, add sugar with pectin, mix well and boil for 2-3 minutes. Pour into molds and freeze.
Step 2
Boil the syrup from sugar and water to 118 degrees, pour in a thin stream into the whipped yolk. Whip until cool. Melt the chocolate, bring 200 g cream and vanilla to a boil and combine with chocolate, beat with a blender. Add beaten egg yolks and melted gelatin. Separately whip 400 g of cream. And combine with chocolate mass.
Step 3
Beat sugar with eggs, combine with flour, cocoa (previously sifted) and almond powder until thick foam. Bake at 180 degrees for 10 minutes.
Step 4
Water, glucose, sugar and bring to a boil, add sifted cocoa, boil for 2-3 minutes. Remove from heat and add melted gelatin and gel. Punch with a blender, strain. Let it brew for at least 7 hours.
Step 5
Pour the mousse into the mold, spread the coolies, again the mousse, the biscuit. And put it in the freezer. When the cake hardens, cover it with glaze and decorate