Yeast batter cake soaked with crème de cocoa liqueur

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.
Level:
Medium
Makes:
± 30 pieces

Yeast batter

Ingredients: Yeast batter

  • 450 g
    strong flour
  • 5 g
    salt

Preparation: Yeast batter

Sieve together.

Ingredients: Yeast batter

  • 140 g
    3.6% full cream milk

Preparation: Yeast batter

Warm.

Ingredients: Yeast batter

  • 25 g
    yeast
  • 40 g
    caster sugar

Preparation: Yeast batter

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

Ingredients: Yeast batter

  • 5 piece(s)
    whole egg(s)

Preparation: Yeast batter

Beat into previous mixture.

Ingredients: Yeast batter

  • 225 g
    butter (melted)

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
    caster sugar
  • 1 piece(s)
    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
    caster 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
    slightly whipped cream

Preparation: Lychee, white chocolate and greek yoghurt mousse

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.