Assoluta

Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard work took him where he is now: managing his very own pastry business in Rome. His cake Assoluta is a feast to the eye and to the taste buds. The strong cocoa flavours will definitely give you the energy boost you need for the rest of the day!
Level:
Medium
Makes:
Recipe yield: 24 single-serve portions

Dark chocolate glaze

Ingredients: Dark chocolate glaze

  • 300 g
    sugar
  • 300 g
    glucose syrup
  • 150 g
    water
  • 200 g
    condensed milk

Preparation: Dark chocolate glaze

Mix together and bring to a boil.

Ingredients: Dark chocolate glaze

  • 22 g
    powdered gelatin
  • 130 g
    water

Preparation: Dark chocolate glaze

Mix together, add to previous mixture and homogenise with stick blender.

Ingredients: Dark chocolate glaze

Preparation: Dark chocolate glaze

Melt and mix into previous mixture.