Yeast batter cake soaked with crème de cocoa liqueur

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
level 2

“To obtain chocolate of superior taste and quality, yeast is of essential value to the fermentation process. Hence the inspiration for my yeast batter cake. And to keep it deliciously succulent, I went for a creamy chocolate finish and gave it an revitalising touch of alcohol.”

Recipe components

Used Callebaut products

Yeast batter

IngredientsPreparation
  • 450g
    strong flour
  • 5g
    salt

Sieve together.

  • 140g
    3.6% full cream milk

Warm.

  • 25g
    yeast
  • 40g
    caster sugar

Dissolve in warm milk and pour in centre of the flour. Allow to ferment.

  • 5piece(s)
    whole egg(s)

Beat into previous mixture.

  • 225g
    butter (melted)

Pour over previous mixture and allow to double in size. Beat and pipe
one third into greased dariole moulds. Allow to double in size and cook
at 210°C for approx. 10 minutes until golden brown.

Soaking syrup

IngredientsPreparation
  • 450g
    caster sugar
  • 1piece(s)
    lime zest
  • 570g
    water

Boil together.

  • Q.S.
    crème de cacao liqueur

Flavour previous mixture to taste. While hot, soak yeast batter cakes in it.

Lychee, white chocolate and greek yoghurt mousse

IngredientsPreparation
  • 100g
    lychee puree

Boil.

  • 35g
    caster sugar
  • 20g
    egg yolks
  • 10g
    cream powder

Whisk together and add to boiling milk. Heat up to 85°C.

Stir into previous mixture and cool to 28°C.

  • 25g
    greek yogurt

Stir into previous mixture.

  • 75g
    slightly whipped cream

Fold in.

Assembly

Brush strip of milk chocolate at base of yeast batter cake. Decorate mousse with a white and milk chocolate flower.
Place milk chocolate disc on top of yeast batter cake and place kernel of mousse on top of disc. Decorate yeast
batter cake base with milk chocolate flakes Callebaut® SPLIT-4-M.