Dark chocolate cake, thin praline leaf, dark chocolate mirror
IngredientsRecipe for 24 tapas
Thin praline leaf
Mirror chocolate icing
Preparation time: 120 min
Preheat your oven at 375 °F
- Chocolate biscuit
Beat the egg whites to form stiff peaks, add hte sugar and beat for another 2 minutes.
Lower the speed and add the yolks into the mix.
Stop the mixer and fold the sieved flour and cocoa powder with a spatula.
Spread on a baking tray coverd with parchment paper.
Bake in the oven for about 12 minutes. the biscuit should stay soft.
- Praline leaf
In a water bath, melt the chocolate. keep aside at low heat.
Add the hazelnut paste, mix and add the oil. Mix again.
Remove from heat and add the feuilletine. Mix.
Soak the biscuit in chocolate syrup.
Spread the feuilletine mix on the biscuit.
- Chocolate mousse
Whip the cream until it thickens and keep aside in the fridge.
In a water bath, melt the chocolate. Remove from heat.
After 5 minutes, remove the cream from the fridge.
Pour a quarter of the cream into the chocolate, whip vigorously until smooth. Only then add the rest of the cream and fold with the whisk.
Spread the mousse on the feuilletine. Smoothen the top of the dessert.
Keep aside in the freezer.
- Mirror chocolate icing
Bring to a boil, water glucose and sugar. Remove from heat and add the gelatine (already softened in water), condensed milk and chocolate.
Mix with a hand mixer. It's best if you use the icing at about 35°C.
Cover the frozen dessert with the chocolate icing as soon as you remove it from freezer.
- Chocolate syrup
Bring everything to a boil. Remove from heat. Keep aside.
Using the palm of your hand, smoothen the edges (chocolate mousse) to avoid the icing breaking on sharp edges