Good to go
High profit

A sophisticated plated dessert that pairs rich chocolate with the distinctive roasted nuttiness of black sesame. Inspired by the growing consumer demand for globally influenced flavors, this modern lava cake combines mousse, crunch, sponge, and a flowing sesame center for a memorable dessert experience. Its dramatic all-black presentation makes it an exceptional choice for restaurant menus and premium pastry showcases.

Level:: Difficult
Shelf life:: 2-3 days after bake or Refrigerated (assembled, unbaked): 3-5 days at ≤40°F (4°C) when properly covered.
Conservation:: Between 4C to 8C

159 g

Egg yolks
30 g

Sugar
144 g

Milk
75 g

Black sesame paste
42 g

Butter
185 g

Cake flour
10 g

Dark cocoa powder
336 g

Egg whites
105 g

Sugar

1. Mix egg yolks and sugar.
2. Heat milk, black sesame paste, and butter to 45°C.
3. Add to the yolk mixture.
4. Sift in the dry ingredients.
5. Whip egg whites with sugar to medium peaks and fold into the batter.
6. Spread onto a baking tray.
7. Bake: Deck oven, top 180°C / bottom 160°C for 20 minutes.

90 g

Milk
4 g

Madagascar vanilla paste prova
35 g

Egg yolks
22 g

Sugar
34 g

Gelatin mass
45 g

Callebaut White Chocolate - W2 - 5kg Block
60 g

Black sesame paste
240 g

Whipping cream
Q.S.

Black colouring

Prepare an English custard with milk, vanilla, egg yolks, and sugar.
Pour over gelatin, white chocolate, and sesame paste.
Emulsify until smooth.
Cool to 20 to 22°C and fold in whipped cream.

75 g

Callebaut White Chocolate - W2 - 5kg Block
150 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket
35 g

Black cocoa butter coloring

1. Blend and strain.
2. Set aside. Use it as at 45° to spray.

200 g

Whipping cream
3 g

Madagascar vanilla paste prova
48 g

Egg yolks
33 g

Sugar
32 g

Black sesame paste
16 g

Callebaut White Chocolate - W2 - 5kg Block
12 g

Gelatin mass

1. Make an English custard using cream, vanilla, egg yolks, and sugar.
2. Add white chocolate, gelatin, and sesame paste.
3. Emulsify until smooth.
4. Fill molds and chill.

30 g

Callebaut Dark Chocolate - 811 - 5kg Block
120 g

Black sesame powder
25 g

Black sesame seeds
1 g

Salt
15 g

Sugar
75 g

Cacao Barry Inclusion - Pailleté Feuilletine™ - pieces of crispy Brittany crepe - 2.5kg bag

1. Melt the chocolate.
2. Mix in the sesame paste, sesame seeds, salt, and sugar.
3. Warm to about 35°C (95°F).
4. Fold in the feuilletine and spread onto the sponge cake.