Dark Emperor Cake with Naugatine Ice Cream and Cocoa Bubble
Let's prepare it!
1
Chocolate biscuit method
Melt chocolate and butter together.
Whisk the egg whites and sugar like a meringue.
Incorporate the egg yolk slowly.
Add flour and mix slowly.
Bake at 190* about 15 min.
Whisk the egg whites and sugar like a meringue.
Incorporate the egg yolk slowly.
Add flour and mix slowly.
Bake at 190* about 15 min.
2
Crunchy Praline method
Melt the chocolate and add the other two ingredients and beat faster.
Make a thin layer of a biscuit.
Keep in mise en place.
Make a thin layer of a biscuit.
Keep in mise en place.
3
Cocoa bubble method
Put the cocoa nib in the oven to roast at 180* for 5 min.
Boil water and sugar syrup, add the roasted cocoa nib and the gelatine.
Blend for 5 seconds and let cool.
When cold, sieve and add soya lecithin.
Blend again to melt the soy lecithin/sucro.
Use the aquarium pump to have bubbles.
Boil water and sugar syrup, add the roasted cocoa nib and the gelatine.
Blend for 5 seconds and let cool.
When cold, sieve and add soya lecithin.
Blend again to melt the soy lecithin/sucro.
Use the aquarium pump to have bubbles.
4
Captain Morgan spice chocolate sauce method
Boil in a medium pot cream, water, sugar, cinnamon, cloves and star anise.
Meanwhile melt chocolate with cocoa in a bain-marie.
Combine all ingredients and strain.
Add Captain Morgan and cool down with ice water.
Meanwhile melt chocolate with cocoa in a bain-marie.
Combine all ingredients and strain.
Add Captain Morgan and cool down with ice water.
5
Dark chocolate mousse
Boil the cream and milk and add half of the sugar.
Whisk the egg yolk with the remaining half of the sugar.
When the cream and milk mixture is boiling, pour over the egg yolk and cook like custard cream.
Incorporate the melted chocolate with a hand mixer and let cool down.
Incorporate whipping cream slowly three times.
Pour over the crunchy praline.
Whisk the egg yolk with the remaining half of the sugar.
When the cream and milk mixture is boiling, pour over the egg yolk and cook like custard cream.
Incorporate the melted chocolate with a hand mixer and let cool down.
Incorporate whipping cream slowly three times.
Pour over the crunchy praline.
6
Nougatine Ice Cream method
Mix everything and heat over a double boiler until 82°C.Â
Strain and cool.Â
Before pacoing the ice cream, add baked nougatine chips to it. Â
Strain and cool.Â
Before pacoing the ice cream, add baked nougatine chips to it. Â
7
Nougatine base method
Melt the sugar and glucose together, stir in the almonds.Â
Spread on a Silpat and bake at 175°C till golden.Â
Spread on a Silpat and bake at 175°C till golden.Â
8
Finalize dish
Lay the emperor cake on the plate.
Pour the sauce on one corner of the plate.
Add roasted hazelnut with chocolate tuille.
Just before serving finalize with cocoa foam and nougatine ice cream.
Pour the sauce on one corner of the plate.
Add roasted hazelnut with chocolate tuille.
Just before serving finalize with cocoa foam and nougatine ice cream.
Ingredients to prepare
Chocolate biscuit
- Dark chocolate caraibe 65% 210gr
- Butter 110gr
- Egg yolk 100gr
- Egg white 200gr
- Sugar 110gr
- Flour 35gr
Crunchy praline
- Hazelnut paste 530gr
- Royaltine 260gr
- Milk chocolate 105gr
Chocolate Mousse
- Cream (1) 400gr
- Milk 400gr
- Sugar 60gr
- Egg yolk 160gr
- Dark chocolate 1000gr
- Milk chocolate 660gr
- Whipped cream (2) 1400gr
Nougatine ice cream base
- Milk 1000gr
- Cream 100gr
- Milk powder 50gr
- Sugar 250gr
- Egg yolk 160gr
- Butter 65gr
- Nougatine base 200gr
Nougatine base
- Sugar 250gr
- Glucose 100gr
- Almond (slice) 100gr
Morgan spice chocolate sauce
- Dark chocolate 260gr
- Water 500gr
- Sugar 180gr
- Sour cream 140gr
- Capitan morgan spiced 30gr
- Cinnamon 5gr
- Cloves 3grgr
- Star anice 2gr
Cocoa bubbles base
- Water 400gr
- Glucose 400gr
- Milk 400gr
- Cocoa nib (powder optional) 50gr
- Gelatine 4gr
- Soya lecithin (sucro optional) 8gr
Finalize dish
- Dark emperor 2gr
- Hazelnut (roasted) 15gr
- Naugatine ice cream 60gr
- Cocoa bubbles 40gr
- Captain morgan spiced sauce 60gr
- Chocolate tuile 40gr
- Gold powder 5gr
Follow my life blog to discover secrets behind some of my best masterpieces.
