The Ultimate Chocolate Cake


Working Method

  1. Mix all ingredients together for 5 minutes.
  2. Spread on a silpat. Bake at 180° C for 8 to 10 minutes.

  1. Bring the Festipak and the milk to a boil, infuse the tea and star anis for 10 minutes, strain, add the egg yolk and cook to 85° C.
  2. Pour over the Bavarois Neutral and the Carat Coverlux Dark.
  3. Use an immersion blender to obtain a good emulsion.

Milk Mousse
  1. Boil the Festipak.
  2. Pour over the Carat Coverlux and the Bavarois Neutral.
  3. Use an immersion blender to obtain a good emulsion.
  4. Cool down to 40° C.
  5. Fold the lightly whipped Chantypak.

  1. Boil the Festipak and the glucose.
  2. Add the pre-soaked gelatin in ice-cold water.
  3. Pour over the Carat Coverlux.
  4. Use an immersion blender to obtain a good emulsion and to remove air bubbles from the glaze.
  5. Use at 35 to 40° C. Best to make the glaze 1 day before using.

Part 1
  1. Cut 6 discs of 14 cm of the Tegral Satin Cream Cake Cocoa.
  2. Prepare 3 rings of 14 cm with acetate, with a disc of Tegral Satin Cream Cake Cocoa in each one.
  3. Pour 180 g of the Carat Creamy on top of each disc.
  4. Cover the creamy with a second disc of Satin Cocoa and freeze overnight.
  5. Prepare 3 rings of 16 cm with acetate (build the cake upside-down).
  6. Make the Milk Carat Coverlux mousse and pour the mousse half-way in the ring.
  7. Push the insert into the mousse.
  8. Freeze overnight.
  9. Glaze the cake and add the Carat Coverlux Milk diamond shape decoration.

Baking Overview

About this recipe

Author: Puratos

Complexity level: