Sebastian Kobelt Germany
Kaleidoscope equals variety, in flavour, in texture. Every image you see is unique and although the recipe is written on paper, the cake will never turn out the same again. A Papouasie milk chocolate mousse embraces a light lemon mousse and a Madagascar dark chocolate jelly. Completed by a dark chocolate sponge and a base which provides the crispy finish.
| Unsalted butter | 125g |
| Caster sugar | 40g |
| Callebaut Kumabo dark chocolate 80% | 125g |
| Egg yolks | 80g |
| Ground almonds | 50g |
| Flour | 12g |
| Egg whites | 100g |
| Caster sugar | 80g |
| Zest of 1/2 lemon |
Stir in the melted couverture rapidly and set aside.
Sieve the dry ingredients.
Make a meringue from whites and sugar.
Fold ther meringue into butter and mix first, then add the dry ingredients.
180°C for 12-15 minutes when spread onto a tray.
| Whole milk | 250g |
| Grated fresh ginger | 15g |
| Zest of 1/2 lemon | |
| Caster sugar | 30g |
| Agar | 2g |
| Callebaut Origin Madagascar dark chocolate 66% | 85g |
Mix sugar and agar.
Stir in sugar-agar mix and boil up again.
Strain off the ginger and lemon zest and mix well with the chocolate.
Pour into rings and leave to set in fridge.
| Lemon juice | 50ml |
| Sugar | 25g |
| Egg yolks | 60g |
| Sugar | 25g |
| Egg whites | 100g |
| Sugar | 60g |
| Gelatine | 2 sheets |
| Whipped cream | 150g |
Boil the lemon juice and sugar and add the yolk mix, making a sabayon.
Add soaked gelatine.
Make a meringue from whites and sugar and gently fold into the sabayon.
Fold in the whipped cream at last, fill into rings and freeze.
| Egg yolk | 85g |
| Egg whites | 65g |
| Cointreau | 45g |
| Cacao Barry Concorde 66% dark chocolate | 75g |
| Cacao Barry Papouasie 35,7% milk chocolate | 210g |
| Gelatine | 4,5g |
| Whipped cream | 600g |
Dissolve soaked gelatine in warm Cointreau and stir into sabayon.
Mix with the melted chocolate, followed by whipped cream.
Assemble the cake by layering chocolate mousse with the chocolate jelly, the lemon mousse and the chocolate sponge.
| Callebaut Pailleté Feuilletine | 50g |
| Callebaut Origin Madagascar 66% dark chocolate | 120g |
| Demerara sugar | 10g |
| Hazelnut oil | 5g |
Add demerara sugar and hazelnut oil.
Roll between two transfer sheets to the desired thickness and leave to set in the fridge.
