Created by

  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
level 2

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!

Recipe components

Dark chocolate mousse


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

  • 4g
    powdered gelatin
  • 20g

Mix together and add to previous mixture.

  • 500g
    35% cream

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

Sao Tomé ganache


Mix together and heat gently.

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

Hazelnut and cocoa sponge

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

Whip together.

Melt together and add to previous mixture.

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

Dark chocolate glaze

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

Mix together and bring to a boil.

  • 22g
    powdered gelatin
  • 130g

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

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.