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Dark chocolate molten cake, chocolate mousse balls, tile, coffee english cream

Note

Make sure your bowl and the cream are realy cold, this will help you make your whipped cream.

Ingredients

Recipe for 4

Molten cake

200 Gr
Dark chocolate
250 Gr
Sugar
4 Unit(s)
Egg yolk
125 Gr
Flour
0.50 Bag(s)
Baking powder
4 Unit(s)
Egg white
125 Gr
Butter

Chocolate mousse

205 Ml
35% whipping cream
125 Gr
Dark chocolate

Coffee english cream

1 Liter(s)
Milk
12 Unit(s)
Egg yolk
175 Gr
Sugar
35 Ml
Coffee flavor

Finition

12 Piece(s)
Dark chocolate

Preparation time: 25.00 min

Preheat your Oven at 375.00 °F

  • Molten cake

    Sieve the flour and the baking powder together. Seperate the egg yolks from the egg whites. Spread some butter and some flour at the bottom of the cke pan.

    In a bain marie, melt the chocolate and the butter. In a bowl, mix the egg yolks and 200g of sugar, blanche it well. Whip the egg whites with the rest of the sugar. Mix the chocolate and the butter with the the blanched egg yolks, flip the flour and the baking powder Inside. End it by adding the whipped egg white. Pour the mix in the cake pan and cook it for 35 minutes in the oven. To make sure that it's cooked, stick the top of a blade in the cake, if goes out dry, it's cooked.

  • Chocolate mousse

    Melt the chocolate in a bain marie, and whip the cream aside. When the chocolate is melted, let it rest for 5 minutes, add a quarter of the whipped cream, when it's smooth add the rest of the cream Put the mix in a pastry pocket to make some different size drops on the cake.

  • Coffee english cream

    Bring to a boil the milk with the coffee extract and two spoons of sugar. Meanwhile, whip the egg yolks with the rest of sugar.

    Once boiling lower the heat and pour a good quantity of milk on the eggs. Beat vigorously right away and when consistent pour back in the pot to complete the cooking.

    Using a wooden spoon, mix the cream on medium/high heat (make sure not to go higher than 84°C).

    Check the cooking of the cream, pass your finger on the wooden spoon, if your finger leaves a mark on the spoon the cream is ready.

    Pour the cream in a bowl. Place this bowl on ice to bring down the temperature as fast as possible.

  • The chocolate tiles

    Mix the melted dark chocolate, put it in the fridge by mixing it sometimes to low the temp at 30C. Pass it gently over a bain marie to heat it up to 32C.At this temp, you can spread it on plastique surface (rhodoide) with a spatula.Sprinkle the coconut on the top before you put it in the fridge

  • Finition plating

    Slice the cake in strips, add drops of chocolate mousse then the chocolate tile and finsih with the english cream.

Make sure your bowl and the cream are realy cold, this will help you make your whipped cream.

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