Makes 10 servings
Resting time: 4 hours
Baking: 28 minutes
Freezing: 4 hours
Refrigeration: 2 hours
Utensils
5cm Biscuit cutter
5cm Pavoni Silicone Moulds
7cm Pavoni Silicone Moulds
Hazelnuts crisp
- Crumble the butter, brown sugar, hazelnuts, flour and almonds with your fingertips until you obtain a smooth paste.
- Melt the chocolate and hazelnut praline at 45°C and add to the paste.
- Pour onto a baking tray lined with parchment paper and bake for 18 minutes at 170°C in a preheated oven.
- Take out of the oven, let cool and cut 10 crispy discs using the biscuit cutter and place them in the 5cm moulds.
Exotic Jelly
- Soften the gelatine in very cold water.
- Pour the fruit purée, corn starch and juice into a saucepan and bring to the boil for 2 minutes.
- Add the drained gelatine, mix and then pour over the crunchy biscuit and place in the fridge for 2 hours.
Chocolate Almond Sponge Cake
- Beat the egg whites with the sugar.
- Melt the cocoa paste at a temperature of 40°C, beat the eggs and egg yolks and add to the paste. Gently fold the egg whites into the batter using a spatula.
- Add the cocoa powder and the almond powder.
- Finish by incorporating the butter.
- Pour onto a baking tray lined with parchment paper and bake for 10 minutes at 180°C in a preheated oven.
- Remove from the oven and leave to cool on a rack, then cut out 10 discs using a pastry cutter and place on the jelly in the 5cm moulds.
Creamy Milk Chocolate
- Bring the cream to the boil and then add the yolks and cook like a crème anglaise until it reaches a temperature of 85°C.
- Pour over the chocolate, mix with a blender and add gelatine which has been previously softened with cold water and drained.
- Fill the 5cm moulds with the cream and then place in the freezer for 2 hours.
Chocolate Mousse
- Soften the gelatine in very cold water.
- Pour the cream* and sugar into a saucepan and bring to the boil.
- Pour over the chocolate, mix with a blender and add the drained gelatine.
- Whip the liquid cream**.
- When the ganache has cooled to 38°C, add the whipped cream.
Dark Chocolate Frosting
- Melt the chocolate and cocoa butter, add the colouring and mix with a hand blender, making sure it does not form small air bubbles.
- Use at 45°C.
Finish
- Melt the cocoa butter and chocolate.
- Spread finely, place between two acetate sheets, let harden slightly and cut into 7x1cm strips.
- Wrap around the base of the cake.
Assembly
- Pour some mousse into the 7cm moulds, smooth the edges and place the previously turned out insert in the centre.
- Cover with three-quarters of the mousse and finish with the sponge cake, then place in the freezer for 2 hours. Remove from the freezer, turn out and place on a rack before applying the frosting.
- Finish by wrapping the Opalys chocolate strip around it.