Yeast batter cake cocoa liqueur

This recipe yields a delightfully moist yeast batter cake, soaked in crème de cacao liqueur to give it the rich bitter taste of dark chocolate, and some orange and vanilla flavour notes. Dressed with a dollop of lychee, white chocolate and Greek yoghurt mousse for a refreshing, sweet-flavoured accent, this piece of pastry is a real treat to the eye and the palate.
Level:
Medium

Yeast batter

Ingredients: Yeast batter

  • 450 g
    bread flour
  • 5 g
    salt

Preparation: Yeast batter

Sieve together.

Ingredients: Yeast batter

  • 140 g
    whole milk

Preparation: Yeast batter

Warm.

Ingredients: Yeast batter

  • 25 g
    yeast
  • 40 g
    sugar

Preparation: Yeast batter

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

Ingredients: Yeast batter

  • 5
    whole egg(s)

Preparation: Yeast batter

Beat into previous mixture.

Ingredients: Yeast batter

  • 225 g
    butter

Preparation: Yeast batter

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

Ingredients: Soaking syrup

  • 450 g
    sugar
  • 1
    lime zest
  • 570 g
    water

Preparation: Soaking syrup

Boil together.

Ingredients: Soaking syrup

  • Q.S.
    crème de cacao liqueur

Preparation: Soaking syrup

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

Lychee, white chocolate and greek yoghurt mousse

Ingredients: Lychee, white chocolate and greek yoghurt mousse

  • 100 g
    lychee puree

Preparation: Lychee, white chocolate and greek yoghurt mousse

Boil.

Ingredients: Lychee, white chocolate and greek yoghurt mousse

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

Preparation: Lychee, white chocolate and greek yoghurt mousse

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

Ingredients: Lychee, white chocolate and greek yoghurt mousse

Preparation: Lychee, white chocolate and greek yoghurt mousse

Stir into previous mixture and cool to 28°C.

Ingredients: Lychee, white chocolate and greek yoghurt mousse

  • 25 g
    greek yoghurt

Preparation: Lychee, white chocolate and greek yoghurt mousse

Stir into previous mixture.

Ingredients: Lychee, white chocolate and greek yoghurt mousse

  • 75 g
    half whipped cream 35%

Preparation: Lychee, white chocolate and greek yoghurt mousse

Fold in.

Ingredients: Lychee, white chocolate and greek yoghurt mousse

  • Q.S.
    SPLIT-4-D

Preparation: Lychee, white chocolate and greek yoghurt mousse

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.