Soya, chocolate, black sesame & mint cake

Tarifin sahibi:

  • Albert Daví - Chef
level 1

FOR THE SWEET-TOOTHED A classic-inspired cake with chocolate, cereals, toasted seeds and mint with a surprisingly creamy texture from the new Lennix topping.

Tarif bileşenleri

Chocolate and mint cream

MalzemelerHazırlık
  • 250g
    krema
  • 250g
    süt
  • 100g
    Sugar
  • 80g
    Egg yolk
  • 10g
    Gelatin mass 5:1
  • 15g
    Mint leaves

Let the cream, milk and mint leaves infuse overnight. Strain.

Add the sugar to the previous mixture and bring to the boil.

Scald the yolks and cook the mixture up to 82ºC.

Emulsify with the chocolate couvertures and the gelatin mass. 

Cocoa glazing

MalzemelerHazırlık
  • 40g
    Glucose
  • 120g
    Dextrose
  • 180g
    Cream
  • 40g
    Water
  • 350g
    Sugar
  • 20g
    Skimmed milk powder
  • 126g
    Gelatin mass 5:1
  • 375g
    Neutral nappage glazing

Bring the water, cream, skimmed milk powder, sugar, glucose and dextrose to the boil.

Add the powdered cocoa and boil again.

Add the gelatin mass, mix with the blender and strain.

Add the neutral nappage and leave to crystallize for 24 hours in the fridge.

Glaze the frozen part at 35-38 ºC.

Mint Sphere

MalzemelerHazırlık
  • 300g
    Water
  • 50g
    Sugar
  • 0,5g
    Locust bean gum
  • 15g
    Menthol candy drops

Mix all the ingredients together and bring to the boil. Let the mixture cool slightly.

Dose into a semi-spherical mould and freeze. 

Neutral gelatin for the sphere

MalzemelerHazırlık
  • 400g
    Water
  • 50g
    Sugar
  • 10g
    Vegetable gelatin

Mix all the ingredients together and bring to the boil. Let the mixture cool slightly.

Coat the frozen hemispheres.  

Others

12 cm disc of Maragda 70% dark chocolate couverture

10 cm x 6.5 cm circle of Maragda 70% dark chocolate couverture

8 cm diameter ring of Maragda 70% dark chocolate couverture

Assembly

Place a Kinako sablé biscuit disc with acetate around it in a 14 cm ring.

Pre-crystallize the cut crunchy praline at 23ºC and pour out 100 g over the top of each ring.

Cut 12 cm diameter discs of the soya cake and place on top of the cut crunchy praline. Freeze.

Remove from the mould and spread a thin layer of sesame praline and sobacha on top of the cake.

Sprinkle a little fleur de sel and cover with a 12 cm disc of dark chocolate. Freeze.

In a silicone mould, pour out 350 g of the pre-crystallized chocolate and mint cream at 26ºC.

Place the frozen interior on top and refreeze.

Glaze the cake and decorate.