Intermediate
2h05min
37min
8 portions
Dark and white chocolate layer cake with vanilla cream and mousse recipe
An original recipe by Maxime @EMPREINTESUCREE
Utensils:
- Immersion blender
- 18cm ring
- Plastic wrap
- Parchment paper
Made with the products below :
1. White chocolate namelaka cream
Ingredients:
- 90g Whole milk
- 1 Norohy vanilla bean
- 2.7g Gelatin 220 bloom
- 150g Ivoire 35% White Chocolate
- 180g Cold heavy cream 36%
Prep time: 30 min
Rest time: 2h (refrigerator) and 12h (freezer)
Steps:
- Soak the gelatin in a large quantity of cold water for about twenty minutes.
- Melt the Ivoire 35% white chocolate at 105/115°F (40/45°C).
- Bring the milk to a boil with the split and scraped Norohy vanilla bean, then add the gelatin after allowing it to dry.
- Strain.
- Gradually combine the mixture with the melted Ivoire 35% white chocolate to obtain a smooth, shiny, elastic texture.
- Mix using an immersion blender.
- Add the cold cream.
- Mix for a few seconds to perfect the emulsion.
- Pour the namelaka into an 18cm ring that has first been lined with plastic wrap.
- Leave to set for 2 hours in the refrigerator, then store in the freezer for at least 12 hours.
2. Cocoa streusel cake base
Ingredients:
- 30g Soft unsalted butter
- 30g Almond flour
- 30g All-purpose flour
- 30g Sugar
- 12g Cocoa Powder
Prep time: 15 min
Cook time: 17 min
Rest time: until cools
Steps:
- Preheat the oven to 335°F (170°C).
- Use the 18cm ring that was used for the namelaka, making sure it has set and is firm.
- Remove it in order to reuse the ring (place the namelaka insert back into the freezer).
- Mix the soft butter, almond powder, flour, sugar, and cocoa powder in a bowl until a crumble texture forms.
- Place the 18cm ring onto a baking sheet lined with parchment paper, pour out the streusel, and then press it down with the back of a spoon.
- Bake at 340°F (170°C) for 17 minutes. Leave to cool, then remove the ring.
3. Dark chocolate sponge cake
Ingredients:
- 1 Egg
- 15g Acacia honey
- 25g Sugar
- 15g Almond flour
- 1.5g Baking powder
- 25g Pastry flour
- 5g Cocoa powder
- 25g Heavy cream 36%
- 30g Unsalted butter
- 15g Komuntu 80% dark chocolate
Prep time: 20 min
Cook time: 20 min
Rest time: until cools
Steps:
- Preheat the oven to 320°F (160°C).
- Whisk together the egg, honey, and sugar.
-
Add the almond powder, baking powder, flour, and cocoa powder, after sifting beforehand.
Mix again.
-
Melt the Komuntu 80% dark chocolate, butter, and cream in a small saucepan on a low heat.
- Pour the hot mixture over the dough and mix.
- Place the 18cm ring onto a baking sheet lined with parchment paper, pour out the sponge, and bake at 320°F (160°C) for 20 minutes.
- Allow the sponge to cool before removing from the ring.
4. Dark chocolate mousse
Ingredients:
- 13g Komuntu 80% dark chocolate
- 3g Gelatin 220 bloom
- 150g Whole milk
- 1/2 Norohy vanilla bean
- 300g Heavy cream 36%
Prep time: 30 min
Steps:
- Soak the gelatin in a large quantity of cold water for about twenty minutes.
- Melt the Komuntu 80% dark chocolate at 115/120°F (45/50°C).
- Heat the milk with the split and scraped vanilla pod, then add the gelatin after allowing it to dry.
- Strain.
- Gradually combine the mixture with the melted Komuntu 80% dark chocolate to obtain a smooth, shiny texture.
- Whip the cream using a stand mixer or an electric mixer.
- The cream should remain slightly soft.
- Check that the chocolate mixture is around 100/108°F (38/42°C) before adding the cream.
- Pour in the whipped cream and combine gently using a spatula.
- Immediately assemble the dessert.
5. Dark and white chocolate layer cake assembly
Prep time: 30 min
Rest time: 12h minimum
Steps:
- Line a 20cm ring (6cm high) with acetate.
- Add two-thirds of the Komuntu 80% mousse, then add the Ivoire 35% namelaka vanilla mousse.
- Add the rest of the mousse, then place the soft sponge on top, pressing down slightly to lift the mousse, and smooth it out.
- Finish by adding the cocoa streusel disk.
- Store the chocolate layer cake in the freezer for at least 12 hours.
