gold chocolate, burnt orange & dark chocolate cake

Preheat oven to 165°C. Mix to a fine crumb.

Add and mix in.

Mix in until dough comes together.

Chill and roll to 2 mm thick. Cut with a 15 cm diameter ring to make 5x15 round bases. Bake.

Whisk together until light and creamy.

Whisk to soft peak.

Add.

Fold meringue into whipped egg yolks.

Sieve and fold into mixture.

Fold in.

Pipe ± 200 g of sponge on top of baked coffee sablé and make 5x15 diameter rings. Bake to 170°C in pre-heated
oven for 8-10 mins. Pipe Callebaut® Creme dell’Artigiano Nocciola N05-OH40 on top of sponge.
 

Temper.

Mix with tempered chocolate.

Spread thinly onto plastic sheets to 5x15 cm diameter. Allow to set.

Bring to a boil.

Mix together. Use 1/3 of scalded milk.

Pour into saucepan with 2/3 scalded milk. Cook to 85°C.

Add, stir and mix well.

Pour orange custard into baking dish and place in pre-heated oven (200°C).
Bake for 18 minutes until burnt and split.
Remove mix from tray, put in blender and blitz until smooth.
 

Add and blend again.

Pour custard into 5x15 diameter rings. Tap to level and freeze.
 

Place in saucepan and bring to a boil.

Put in tall and narrow container. Pour over heated liquid.
 

Use immersion blender to emulsify ganache. Pour ganache in ring of 5 x 120 g, on each frozen burnt orange cream.
Freeze.
 

Heat it saucepan.

Strain previous mixture over chocolate.

Add in and stir.

Whisk cold until soft. Whip and transfer to piping bag with plain nozzle. Pipe on top of each layered insert. Place
wafer onto piped Callebaut® Creme dell'Artigiano Fondente N16-OH40. Press down gently. Demould frozen layered
insert and place onto wafer with burnt orange cream side down. Freeze inserts.
 

Heat. Infuse for 6 hours.

Whisk lightly. Pour into infused cream.
Cook to 85°C over medium heat.
 

Strain over previous mixture.

Add. Use immersion blender to emulsify mousse base.

Fold in at 35°C until shiny and thick.

Place 18 cm diameter ring onto tray lined with acetate. Also line the ring. Pour in 600 g of chocolate mousse.
Invert to frozen insert and center into mousse. Freeze.
 

Boil in tall and narrow container.

Pour over previous mixture.

Add. Use immersion blender to emulsify.

Use glaze on frozen cakes at 35°C.