Mr. G
MODERN GIANDUIA CHOCOLATE CAKE
Difficulty level
MODERN GIANDUIA CHOCOLATE CAKE
Ingredients
| IRCA BROWNIES CHOC | g 1000 |
| water | g 125 |
| eggs | g 125 |
| unsalted butter 82% fat | g 250 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 300 |
Preparation
Emulsify butter and chocolate in order to prepare a ganache.
In a planetary mixer, blend the remaining ingredients with a flat paddle with a flat paddle for 2-3 minutes.
Add the ganache and mix for another minute.
Pour the mixture into suitable moulds and bake at 175°C for 12/15 minutes.
Ingredients
| liquid cream 35% fat | g 250 |
| milk 3.5% fat | g 250 |
| egg yolk | g 100 |
| caster sugar | g 50 |
Preparation
Bring milk and liquid cream to the boil in a microwave or in a pot.
In a separate bowl, add yolks to sugar and stir.
Once the milk and liquid cream mixture begins to boil, add the yolks and sugar mixture to it.
Continue to cook, stirring from time to time, until it reaches the temperature of 82°C.
Ingredients
| SINFONIA GIANDUIA FONDENTE | g 300 |
Preparation
Add 500g of crème anglaise (at 50/60°C) to SINFONIA GIANDUIA FONDENTE and emulsify with the aid of an immersion blender.
Pour 150g of cremeux in the silicone mould for inserts and freeze.
Ingredients
| DELICRISP | g 200 |
| RENO CONCERTO LATTE 34% | g 100 |
| PRALINE NOISETTE | g 230 |
Preparation
Emulsify chocolate together with the praline, then add DELICRISP.
Once it is done, spread it onto the tenerella cake base and refrigerate.
Ingredients
| liquid cream 35% fat | g 300 |
| SINFONIA NOCCIOLATO BIANCO | g 600 |
| liquid cream 35% fat | g 700 |
| water | g 80 |
| LILLY NEUTRO | g 80 |
Preparation
Emulsify milk and chocolate in order to prepare a ganache.
Whip the liquid cream with water and LILLY NEUTRO, then add it to the ganache while stirring gently.
Ingredients
| MIRROR CIOCCOLATO GIANDUIA | Q.b. |
| RENO GIANDUIA LATTE 27% | Q.b. |
In a silicone mould, pour a layer of light mousse, add the frozen crémeux, cover with a second layer of mousse and close with tenerella cake spread with the crunchy chocolate filling.
Freeze until it hardens completely.
Remove from the mould and glaze with MIRROR GIANDUIA previously heated at 50/55°C.
Decorate with gianduia chocolate shavings.
Chocolatier and Pastry Chef
