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 mousse

Ingredients: Dark chocolate mousse

Preparation: Dark chocolate mousse

Heat together in microwave, mix until shiny and then homogenise.

Ingredients: Dark chocolate mousse

  • 4 g
    powdered gelatin
  • 20 g
    water

Preparation: Dark chocolate mousse

Mix together and add to previous mixture.

Ingredients: Dark chocolate mousse

  • 500 g
    35% cream

Preparation: Dark chocolate mousse

Whip to medium peaks, add to previous mixture and pour into moulds.

Sao Tomé ganache

Ingredients: Sao Tomé ganache

Preparation: Sao Tomé ganache

Mix together and heat gently.

Ingredients: Sao Tomé ganache

  • Q.S.
    NIBS-S502

Preparation: Sao Tomé ganache

Mix in and leave to crystallise. Add to the moulds, on top of the dark chocolate mousse.

Hazelnut and cocoa sponge

Ingredients: Hazelnut and cocoa sponge

  • 190 g
    whole egg(s)
  • 150 g
    caster sugar
  • 60 g
    invert sugar
  • 40 g
    water
  • 10 g
    salt

Preparation: Hazelnut and cocoa sponge

Whip together.

Ingredients: Hazelnut and cocoa sponge

Preparation: Hazelnut and cocoa sponge

Melt together and add to previous mixture.

Ingredients: Hazelnut and cocoa sponge

  • 45 g
    potato starch
  • 70 g
    almond powder
  • 20 g
    CP
  • 5 g
    baking powder

Preparation: Hazelnut and cocoa sponge

Mix in and bake at 180°C for 10 minutes.
Then seal moulds with it and freeze.

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.

Finishing and assembly

Unmould the frozen pastries and glaze immediately with dark chocolate glaze. Then decorate with a bit of gold powder and arrange some gold leaves on top.