8 individual cakes

Whiskey extra amer ganache: 15×15 square shaped mould
Smoke mascarpone cream: smoking gun
Tube chocolate: 5cm diameter round mousse mould, 6.5cm width


Chocolate biscuit


  1. Whip the room temperature egg white with the sugar.
  2. Melt chocolate using microwave or warm up in a double boiler.
  3. Mix a small amount of meringue with the egg yolk and beat another small amount of meringue with the warm melted chocolate.
  4. Again mix the two doughs with the rest of the meringue while being careful that the air bubbles do not disappear.
  5. Place a depron sheet on a baking tray and spread the finished dough evenly.
  6. Bake in a 180-degree oven for 15 minutes.


Whiskey extra amer ganache


  1. Heat up the cream and trimoline together.
  2. To make the ganache, pour half the boiled cream into the chocolate and use a hand mixer to emulsify.
  3. Pour whiskey into the finished ganache and grind to complete.


Anglaise cream


  1. Heat up the cream with a small amount of sugar.
  2. Mix the rest of the sugar with egg yolk.
  3. Soak the gelatin sheets in cold water with ice cubes.
  4. When the cream starts to boil, pour half of the hot cream over the mixture of egg yolk and sugar and mix well then return to the saucepan.
  5. Heat up the cream to 84℃, stir the bottom of the pan so it doesn’t burn.
  6. Pour the cream in a bowl to mix with gelatin then grind using a hand mixer. Store it in the fridge overnight before using.


Smoke mascarpone cream


  1. Put anglaise cream and mascarpone in the kitchen-aid bowl. With whipper whisk it without making any lumps.
  2. Wrap the kitchen-aid bowl with cling film.
  3. Using the smoking gun, burn the cinnamon sticks to have the smoke in the kitchenaid bowl.
  4. Continue to create smoke in the kitchen-aid bowl while whisking.


Tube chocolate


  1. Temper the dark chocolate.
  2. Spread chocolate thinly on pre-cut mousse ring.
  3. When chocolate begins to harden, roll the mousse and place it in a round shaped mould then let it harden.




  1. Cut bisquit chocolate into 15×15 square frames and place on bottom of mould.
  2. Pour whiskey extra amer ganache over moulds, set in refrigerator, and freeze it in a freezer.
  3. Remove the frozen ganache from the mould, cut it to 2.5cm x 5.5cm, and store it in the freezer again.
  4. Skim off the mousse of the tube chocolate and fill the tube with smoke mascarpone cream about 1/3 full.
  5. Slide the cut ganache into the center of the tube, being careful not to break the chocolate.
  6. Continue filling-in the cream, and use a palette to scrape the cream off both sides of the tube neatly.
  7. Place the finished tube in a balanced position and finish with cream and gold leaf decoration on top.