A sweet born to celebrate a loved one's birthday. I simply thought of assembling the flavors she would like the most. The cake is made up of a soft chocolate biscuit base, a nut praline crunchy, a dark chocolate cream and a dulcey panna cotta. Velvety on the palate and with a slightly caramelized and biscuit flavor.
Time of realization: 1 hour and 15 minutes + freezing times
Degree of difficulty (1 to 5):
Molds 24 and 22 cm
Ingredients
For the flourless cocoa biscuit base
90 g of egg whites (about 3)
60 g of egg yolks (about 3)
30 g of bitter persimmon powder
95 g caster sugar
For the crunchy disc
100 g white chocolate
60 g of rice flakes and whole grains
90 g of walnut praline (if you don't have it, use 100% pure pasta)
For the panna cotta
320 g Dulcey Valrhona chocolate
20 g glucose
185 g milk
4 g rehydrated gelatin (in sheets or powder)
375 g fresh liquid cream
For the creamy chocolate
185g 55% chocolate
English cream
1,5 g jelly
For the custard
125 g of fresh cream with 35% fat
125 g of milk
50 g of yolks
25 g of sugar
Procedure for making the Chocolate cake, walnut praline and dulcey panna cotta
Prepare the biscuit
Beat the egg whites with the sugar. Then add the liquid yolks by hand and finally the sifted cocoa. Roll out the biscuit to a height of about 1cm. on a sheet of parchment paper. Bake at 190 ° C for about 10 -15 '.
Once cold, remove it from the parchment paper and cup it with a 22 cm ring and freeze keeping it inside the ring.
For the crunchy
Melt the chocolate, then add the praline, the crumbled cereal flakes with your hands and mix. Spread an even layer, about half a centimeter high, on the frozen biscuit with the back of a spoon (in order to facilitate the operation and not damage the biscuit) and freeze.
For the panna cotta
Melt the Dulcey chocolate at 40 ° C. Bring the milk with the glucose to the boil, add softened and squeezed gelatin. Pour everything on the chocolate and mix by rubbing well with a whisk. Once well blended, add the liquid cream and mix with the mixer trying not to create air bubbles. Once the mixture is homogeneous and a little cooled, use.
For the creamy
Soak the gelatine and squeeze it, melt it in the custard at 65 ° C and add it 3 or 4 times to the melted chocolate, stirring vigorously with a whisk or spatula to create a beautiful, elastic and shiny emulsion. Mix with the blender and keep in the fridge overnight, covered with contact film.
Making the crème anglaise
Bring the cream and milk to a boil in a saucepan. Break the egg yolks with a whisk before adding the sugar and mix taking care to incorporate as little air as possible. Pour the hot liquid over the egg yolks and sugar mixture. Put it back on the heat and, stirring, bring to a temperature of 82 ° C.
Assembly
Take the frozen biscuit and brittle, insert them on the bottom of the 24 cm steel ring and lined with film or parchment paper, at the base and with acetate tape on the inside. Pour over the panna cotta al dulcey almost to the edge. Put the cream in a pastry bag with a striped nozzle and decorate the top of the cake making roses. Finish the decoration with tempered dark chocolate plates and crispearls.
The recipe was made by Floriana Campodonico.
