Ingredients

Group Chocolate cake
Ingredient
KG
Weight (%)
Butter
0.375
19.7
Chocolate (chopped)
0.350
18.3
Sugar
0.250
13.1
Muscovado sugar
0.200
10.5
Glucose
0.050
2.6
Soft wheat flour
0.350
18.3
Egg
0.300
15.7
Salt
0.007
0.4
American cola (6090)
0.017
0.9
Aromatic baking powder
0.007
0.4
Total Weight: 1.906
Group Mousse for 20 globes
Ingredient
KG
Weight (%)
Yoghurt 10%
0.250
-
Heavy cream
0.150
-
Sea buckthorn puré
0.150
-
Fond Suisse
0.150
-
White chocolate
0.100
-
Total Weight: 0.800

Method

1. Melt butter and chocolate.
2. Add the remaining ingredients and mix for 3 minutes using a beater.
3. Pour the batter into a 60*40 cm capsule.
4. Bake at 200°C for approx. 16 minutes.
5. Place yoghurt, heavy cream, sea buckthorn puré and Fond Suisse into a bowl.
6. Use a whisk and mix for 3 minutes while slowly adding melted white chocolate.
7. Place mousse in silicone globe moulds.
8. Punch circles out of the cake, with a slightly smaller diameter than the globes.
9. Press the cakes into the globe. The cake should not be visible. Freeze.
10. Carefully press the globes out of the mould and garnish.

Ingredients

Group Chocolate cake
Ingredient
KG
Weight (%)
Butter
0.375
19.7
Chocolate (chopped)
0.350
18.3
Sugar
0.250
13.1
Muscovado sugar
0.200
10.5
Glucose
0.050
2.6
Soft wheat flour
0.350
18.3
Egg
0.300
15.7
Salt
0.007
0.4
American cola (6090)
0.017
0.9
Aromatic baking powder
0.007
0.4
Total Weight: 1.906
Group Mousse for 20 globes
Ingredient
KG
Weight (%)
Yoghurt 10%
0.250
-
Heavy cream
0.150
-
Sea buckthorn puré
0.150
-
Fond Suisse
0.150
-
White chocolate
0.100
-
Total Weight: 0.800

Method

1. Melt butter and chocolate.
2. Add the remaining ingredients and mix for 3 minutes using a beater.
3. Pour the batter into a 60*40 cm capsule.
4. Bake at 200°C for approx. 16 minutes.
5. Place yoghurt, heavy cream, sea buckthorn puré and Fond Suisse into a bowl.
6. Use a whisk and mix for 3 minutes while slowly adding melted white chocolate.
7. Place mousse in silicone globe moulds.
8. Punch circles out of the cake, with a slightly smaller diameter than the globes.
9. Press the cakes into the globe. The cake should not be visible. Freeze.
10. Carefully press the globes out of the mould and garnish.

Category

Category

Patisserie

Finished Product

Finished Product

Dessert

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