Chocolate sponge

Ingredients: Chocolate sponge

  • 375 g
    egg yolks
  • 320 g
    sugar

Preparation: Chocolate sponge

Whip yolks and sugar to a stiff sabayon.

Ingredients: Chocolate sponge

  • 375 g
    egg white
  • 75 g
    sugar

Preparation: Chocolate sponge

Whip whites and sugar to a still merangue.

Fold it together.

Ingredients: Chocolate sponge

  • 185 g
    flour
  • 100 g
    CP

Preparation: Chocolate sponge

Slowly add dry ingredients.

Ingredients: Chocolate sponge

  • 125 g
    melted butter

Preparation: Chocolate sponge

Add melted butter.

Spread to thin sheets.
Bake it on 180C - 12mins.

Mariage Frères Thé à l'opéra tea chocolate ganache

Ingredients: Mariage Frères Thé à l'opéra tea chocolate ganache

  • 450 g
    whipping cream
  • 50 g
    invert sugar

Preparation: Mariage Frères Thé à l'opéra tea chocolate ganache

Boil cream and invert sugar together.

Ingredients: Mariage Frères Thé à l'opéra tea chocolate ganache

  • 30 g
    Mariage Frères® Thé à l'opéra

Preparation: Mariage Frères Thé à l'opéra tea chocolate ganache

Add tea leaves and let it infuse together for 10 mins.

Ingredients: Mariage Frères Thé à l'opéra tea chocolate ganache

Preparation: Mariage Frères Thé à l'opéra tea chocolate ganache

Add chocolate and blend it together.

Ingredients: Mariage Frères Thé à l'opéra tea chocolate ganache

  • 40 g
    butter

Preparation: Mariage Frères Thé à l'opéra tea chocolate ganache

Add softened butter on the end and blend again.

Mixed berry jam

Ingredients: Mixed berry jam

  • 500 g
    blackberries
  • 500 g
    fresh raspberries

Preparation: Mixed berry jam

The berries can be fresh or frozen.

Ingredients: Mixed berry jam

  • 50 g
    sugar

Preparation: Mixed berry jam

Bring to boil fruits, sugar and vanilla.

Ingredients: Mixed berry jam

  • 25 g
    gelatin

Preparation: Mixed berry jam

Add gelatin.

Ingredients: Mixed berry jam

  • 1 pod(s)
    vanilla

Preparation: Mixed berry jam

Blend it together.

Dark chocolate crunch

Ingredients: Dark chocolate crunch

Preparation: Dark chocolate crunch

Melt butter and mix with chocolate

Ingredients: Dark chocolate crunch

  • 500 g
    M-7PAIL

Preparation: Dark chocolate crunch

Mix it with Paillete Feillutine.

Super Moist Chocolate Sponge

Ingredients: Super Moist Chocolate Sponge

Preparation: Super Moist Chocolate Sponge

Melt to 55C.

Ingredients: Super Moist Chocolate Sponge

  • 300 g
    butter

Preparation: Super Moist Chocolate Sponge

Melt with Chocolate.

Ingredients: Super Moist Chocolate Sponge

  • 400 g
    sugar
  • 250 g
    eggs

Preparation: Super Moist Chocolate Sponge

Put the sugar and eggs to mix.
When the sugar and eggs have mixed take off mixer.
Mix together the eggs with the melted chocolate and butter.

Ingredients: Super Moist Chocolate Sponge

  • 300 g
    flour

Preparation: Super Moist Chocolate Sponge

Add in flour and mix together.
Spread across tray with baking paper.
Bake at 160C for 5mins.

Chocolate Cremeux

Ingredients: Chocolate Cremeux

  • 625 g
    milk
  • 625 g
    whipping cream

Preparation: Chocolate Cremeux

Heat until boiling point and then take off stove.

Ingredients: Chocolate Cremeux

  • 300 g
    egg yolks
  • 150 g
    sugar

Preparation: Chocolate Cremeux

Cook a crème anglaise to 85C.

Ingredients: Chocolate Cremeux

Preparation: Chocolate Cremeux

Pour the liquid over chocolate previously prepared in a bowl.
Mix together and blend for perfect mix.

Assembly

Place the super moinst sponge in the bottom of deep tray.
Place thin layer of crunch.
Pour ganache over layer of crunch.
Press it flat.
Cover with chocolate sponge.
Pour over all berry jam/make sure it is flat and even.
Cover with one more sponge.
Pour over cremaux.
Make it flat.
Rest in the freezer overnight.