100% chocolate cake

Prep Time 4

Cook Time 40

In a small saucepan, bring whipping cream to a boil. In a bowl, whisk together egg yolks and sugar. Pour a 1/3 of hot whipping cream on egg yolks. Whisk and pour everything back to the saucepan. Cook on low heat while continuously stirring until it reaches a temperature of 84°C. Pour directly on Azelia milk chocolate chopped in small pieces. Whisk until chocolate is fully melted and integrated. Mix with an immersion blender to get a perfect emulsion. Pour in a 16 cm large mould and keep in the freezer 0°F (-18°C) until it hardens (at least 4h).

In a small bowl, melt dark chocolate with butter. Add egg yolks to melted chocolate and whisk. Whip egg whites with sugar to soft peaks and gently add them, little by little to the yolk+chocolate mix with a spatula. Add flour previously sifted. Bake into a20 cm round baking pan for 12 min at 200°C. Wait until it cools down. Cut it to 16 cm with a ring. Wrap it and keep it in the freezer 0°F (-18°C) until use.

In a small saucepan, bring milk and whipping cream (1) to aboil. In a bowl whisk together egg yolks and sugar. Pour a 1/3 of hotmilk+whipping cream on egg yolks. Whisk and pour everything back to the saucepan. Cook on low heat while continuously stirring until it reaches a temperature of 84°C. Pour directly on Caraïbe chocolate chopped in small pieces and whisk until chocolate is fully melted and integrated. Mix with an immersion blender to get a perfect emulsion. Whip whipping cream (2) to soft peaks. Add ¼of whipped cream to the chocolate mixture with a whisk. Add the rest of whipped cream gently with a spatula. Use immediately.

Pour the chocolate mousse on your mold and fill with it to1/3 of the mould. Make sure to apply mousse on the sides of the mould as well. Put the frozen milk chocolate crémeux in the middle. Pour again chocolate mousse on top of the crémeux up to ¾ of the mold. Finally, add the dark chocolate sponge and push it down until the mousse entirely fills the mould.
Leave in the freezer 0°F (-18°C) for at least 6 hours.

Whisk 108 g of water (3) with gelatin and keep in the fridge for 20 minutes. In a small saucepan, Cook water (1) with sugar (1) until it reaches 230°F (110°C) to make a syrup, remove it from heat. In another saucepan, bring to a boil whipping cream, water (2), and sugar (2) and add syrup to it. Bring everything to a boil before adding gelatin. Pour onto dark chocolate chopped in small pieces. Mix with an immersion blender to get a perfect emulsion. Cover with saran wrap. Let it rest in the fridge for at least6 hours. Heat up to (75°F) 24°C in a double boiler or microwave and mix with an immersion blender before using it. Unmold your frozen entremets, place it on a flat surface such as a metal grid to allow for the glaze to flow on the outsides of the mousse cake. Immediately pour your glaze at (75°F) 24°C directly on the mousse cake. Immediately use a spatula to remove the surplus glaze on top of the cake. Once the glaze stops dripping, remove the glaze at the bottom edge of the cake. Place it on a cake board and allow it to thaw in the fridge for at least 8hours. For optimal taste, remove it from the fridge 30 minutes before serving. Otherwise, always leave it in the fridge and eat it within 2 days.

Keyword chocolate, mousse cake