NO 56 CAKE 56

A classic, elegant chocolate cake with a mandarine-citrus twist, perfect for any special occasion. Chocolate sponge cake, praline sauce, velvet tangerine cremeux and chocolate-manadarine mousse is definitely an interesting combination of flavours.

RecipePhoto

Used products and decorations for NO 56 CAKE 56

CHOCOLATE WHITE 29%

Code CHB28XXB3

CHOCOLATE DARK 56%

Code CHN56XX3

CHOCOLATE DARK 72%

Code CHN72XXA3

ROASTED ALMOND & HAZELNUT 60% 1KG

Code 6142

PEARLY COLOURING AGENT GOLD

Code FP044764

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NO 56 CAKE 56 Recipe

CHOCOLATE SPONGE CAKE (3 X Ø16 CM)

Ingredients:

60 gButter

20 gIcing sugar

3 gBaking powder

1 gSalt

60 gDark chocolate 72% Barima Artisanal (code CHN72XXA3)

60 gEgg yolks

90 gEgg whites

80 gSugar

60 gPlain flour

Preparation:

Whip the butter with the sugar and salt. Slowly add the yolks. Mix with the melted chocolate. Whisk the whites with the sugar and add to the first mixture, gently stirring. Finally, add the flour with the baking powder. Pour into 3 baking rings Ø 16 cm and bake for 20 minutes at 160°C.

PRALINE SAUCE (3 X Ø14 CM)

Ingredients:

200 gRoasted almond and hazelnut praline paste 60% Barima Artisanal (code 6142)

120 gCream (32% fat)

Preparation:

Blend the cream with the paste and mix carefully until smooth. Squeeze into 3 baking rings 14 cm using a piping bag. Freeze

TANGERINE CREMEUX (3 X Ø16 CM)

Ingredients:

160 gCanned tangerines

160 gCream (35% fat)

160 gEgg yolks

10 gGelatine

40 gWhite chocolate 29% Barima Artisanal (code CHB28XXB3)

120 gButter

25 gConcentrated tangerine paste

Preparation:

Make a tangerine puree using hand blender and bring it to boil together with the cream. Whisk the yolks and combine with the boiled mixture, then heat it up to 80°C. Add the chocolate, dissolved gelatine and finally cold butter. Stir until the butter is melted. Put the frozen praline sauce into 3 baking rings 16 cm and pour the cremeux on it. Freeze

TANGERINE JELLY (3 X Ø16 CM)

Ingredients:

350 gCanned tangerines

15 gGelatine

8 gConcentrated tangerine paste

Preparation:

Make a tangerine puree using hand blender and bring it to boil. Add dissolved gelatine and tangerine paste. Pour onto the cremeux and praline sauce and freeze.

CHOCOLATE AND TANGERINE MOUSSE (3 X Ø18 CM)

Ingredients:

240 gCream (30% fat)

85 gEgg yolks

40 gSugar

13 gGelatine

30 gConcentrated tangerine paste

240 gDark chocolate 56% Barima Artisanal (code CHN56XX3)

480 gWhipped cream (30% fat)

Preparation:

Heat the cream, add the yolks with the sugar and then heat it up to 85°C again. Strain, then add the dissolved gelatine and the tangerine paste and blend it with the chocolate. Once cooled to 30°C, gently mix with the whipped cream.

Decoration

Velly spray brown Barima Artisanal (code AP0379BR)
Cones dark Barbara Decor (code 3366587)
Pearly colouring in powder gold Barima Artisanal (code AP00010R)