|Cacao Barry Cocoa Powder||50g|
|Cacao Barry Cocoa Liquor||50g|
Whip the egg whites with the sugar and salt.
Mix the egg yolks with the cocoa liquor and the melted butter.
Add the flour, that is mixed with cocoa powder.
Stir the mixture into the egg whites.
Bake in a cercle at 180°C for 30 minutes.
Mix the TPT hazelnuts and include them in the egg whites.
Pour onto a sheet and bake at 210°C for 7 minutes.
Add the sugar, peeled almonds, salt and the flour.
Bake in a circle at 160°C for 18 minutes.
Bring the raspberry puree, lime juice, sugar-pectine mix and invert sugar to a boil for 1 minute.
|Cacao Barry "Alto El Sol" chocolate||80g|
|Cacao Barry "Venezuela" chocolate||80g|
Emulsify with Cacao Barry "Alto El Sol" and "Venezuela" chocolate.
|Cacao Barry "Ghana" milk chocolate||550g|
Emulsify with the Cacao Barry "Ghana" chocolate.
At 35°C, add in the whipped cream.
Add the cocoa powder and then the gelatine preparation.
Build-up the cake :
Recipe for 2 cakes, 20cm diameter.
Make the insert by pouring the Raspberry Coulis between 2 chocolate biscuit sponges (3mm).
Pipe the Grand Cru Chocolate Crémeux onto the Chocolate Biscuit.
Finish with the Hazelnut Dacquoise.
Store in fridge.
Pour the Ghana Milk Chocolate Mousse onto the circle.
Incorporate the insert.
Finish with the Almond Crisp.
Place the pastry in a cool storage.
Pour the Chocolate Glazing over the cake.