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

 

 

  1. Cut the brownie to the mould size.
  2. Dose the crémeux over it with a round nozzle and a piping bag. Freeze.
  3. Once the mousse is done, dose in the mould up to two thirds.
  4. Add the sponge with the frozen crémeux.
  5. Freeze completely.
  6. Unmould and cover with the shiny cocoa glaze.

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