Serves: 8 people

Resting time: 4 hours
Baking: 30 minutes
Freezing: 4 hours

Utensils

2x18cm Ø Rings
1x20cm Ø Ring
Saint Honoré Pastry Bag

 

Gelatine Mass

 

  1. Mix the powder and water and allow to swell for about twenty minutes.

 

Gluten-free Cocoa Streusel

 

  1. Mix the ingredients.
  2. Using your fingertips, rub in the softened butter, then store in the fridge for 2 hours.
  3. Lower to a height of 3mm between two cardboard sheets, cut a disc with a biscuit cutter and bake for 22 minutes at 150°C in a preheated oven.
  4. Leave to cool.

 

Gluten-free Biscuits

 

  1. Sift together the chestnut flour, starch and cocoa powder.
  2. Warm the butter at a temperature of 50°C.
  3. Whisk the egg whites with brown sugar until stiff peaks form.
  4. Gently fold the egg yolks in with a spatula, then add the dry ingredients.
  5. Finish by adding the butter.
  6. Roll out 960g of dough onto a baking tray lined with parchment paper and bake for 8 minutes at 170°C in a preheated oven.
  7. Let cool then cut out an 18cm disc with a cookie cutter.

 

Creamy Nyangbo and Smoked Vanilla – To be made the day before

 

  1. Bring the cream and milk to the boil with the split and scraped vanilla pod. Leave to infuse overnight in the fridge.
  2. The next day, mix the egg yolks and sugar together.
  3. Bring the mixture to the boil then pour through a chinois strainer over the previous day’s mixture.
  4. Pour back into the saucepan and cook like a crème anglaise until it reaches a temperature of 82°C. The mixture must have a sauce-like consistency. Add the gelatine, mix and pour over the chocolate.
  5. Mix with a hand blender until the ganache becomes homogenous.
  6. Pour 200g in a 18cm ring placed on a plate covered with parchment paper, then freeze.
  7. Reserve the rest for decoration.

 

Light Chantilly with Smoked Vanilla – To be made the day before

 

  1. Pour the cream into a saucepan, split the vanilla pod in half, scrape the seeds and add the rest to the cream.
  2. Bring to the boil and let it sit overnight in the refrigerator.
  3. The next day, boil half the cream, add gelatine, then pour over the chocolate.
  4. Whisk and let cool until it reaches a temperature of 50°C.
  5. Whip the rest of the cream until frothy and stir it into the ganache.

 

White Spray Icing

 

  1. Melt the cocoa butter and chocolate, add the colouring and whisk.
  2. Set aside.

 

Black Spray Icing

 

  1. Melt the cocoa butter and chocolate, add the charcoal powder, mix and set aside.

 

Assembly

 

  1. Frost the streusel with the black frosting and place it on the gluten-free biscuit.
  2. Place the 20cm diameter stainless steel ring on a plate covered with parchment paper.
  3. Add whipped cream at the bottom of the ring, up to about ¾ of the height.
  4. Smooth the whipped cream lightly around the edges then insert the cream in the centre.
  5. Add the streusel biscuit bottom and place in the freezer for 3 hours.
  6. Remove from the freezer, turn out of the moulds, place on a rack and frost with white frosting.
  7. Finish by piping the rest of the cream using a pastry bag with a Saint-Honoré nozzle.