CHOCOLATE CAKE BY ELENA ADELL
Chocolate cake
by Elena Adell
Sometimes it is hard to get a good chocolate cake recipe, but at Be Chef we want to make this easy for you and give you the opportunity to enjoy one of the best recipes with this ingredient.
This Chocolate cake had been created by chef Elena Adell for one of her Modern Pastry Courses and this small pleasure bite is made from different recipes and chocolate textures.
So if you want to surprise someone, a chocolate cake is a good option.
Ready for the recipe? Enjoy the chocolate cake and do not forget to tag us on you social media.
Ingredients
BROWNIE
40 g Butter
40 g Sunflower oil
80 g 70% chocolate
50 g Eggs
100 g Sucrose
65 g Cake flour
2 g Baking powder
1 g Salt
CRUNCH
63 g Almond praline
31 g Milk chocolate
19 g Pallieté Feuilletine
13 g Noissete butter
0,4 g Fleur de sel
CHOCOLATE CRÉMEUX
85 g 35% Cream
7 g Milk
23 g Yolks
1,5 g Gelatin 200 bloom
32 g 70% Chocolate
42 g 40% Chocolate
CHOCOLATE MOUSSE
CRÈME ANGLAISE
42 g Milk
42 g 35% Cream
14 g Sucrose
2 g Invert sugar
17 g Yolks
CHOCOLATE MOUSSE
95 g Crème anglaise
80 g 70% Chocolate
0,5 g Gelatin 225 bloom
125 g Semi-whipped cream
Elaboration
BROWNIE
Beat the eggs with the sugars.
Aside, melt the chocolate with the butter and the oil.
Mix it with the eggs and, lastly, the flour.
Spread out in an 18×18 mould.
Bake at 170 ºC for 10 minutes.
CRUNCH
Melt the chocolate and the butter and mix it with the praline.
Mix the pallieté and the salt scales.
Spread out over the brownie and freeze.
CHOCOLATE CRÉMEUX
Make a crème anglaise with the cream, the milk and the yolks at 82 ºC and add the hydrated gelatin.
Emulsify with the chocolates and dose in the moulds.
Freeze.
CHOCOLATE MOUSSE
Crème anglaise
Make a crème anglaise with the cream, the milk and the yolks at 82 ºC and add the hydrated gelatin.
Emulsify with the chocolates.
At 35 ºC mix with the semi-whipped cream.
Dose in the moulds.
Chocolate mousse
Melt the gelatin and mix with the crème anglaise. Make a chocolate emulsion.
When it reaches 35 ºC add the semi-whipped cream.
ASSEMBLY
- Cut the brownie to the mould size.
- Dose the crémeux over it with a round nozzle and a piping bag. Freeze.
- Once the mousse is done, dose in the mould up to two thirds.
- Add the sponge with the frozen crémeux.
- Freeze completely.
- Unmould and cover with the shiny cocoa glaze.
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