Ingredients
- Cocoa sponge:
- 100 g / 3½ oz powdered sugar
- 110 g / 3¾ oz butter
- 2 g / 1/14 oz vanilla
- 85 g / 3 oz egg
- 8 g / ¼ oz Maraschino
- 50 g / 1¾ oz flour
- 35 g / 1¼ oz hazelnut flour
- 35 g / 1¼ oz egg yolk
- 2 g / 1/14 oz lemon peel
- 35 g / 1¼ oz sugar
- Crème anglaise:
- 165 g / 5¾ oz milk
- 165 g / 5¾ oz cream
- 2 g / 1/14 oz vanilla
- 1 lemon peel
- 65 g / 2¼ oz egg yolk
- 30 g / 1 oz sugar
- 1 g / 1/30 oz table salt
- Chocolate mousse:
- 350 g / 12¼ oz crème anglaise
- 5 g / 1/6 oz gelatin
- 300 g / 10½ oz extra dark chocolate Emilia
- 320 g / 11¼ oz semi-whipped cream
- Cocoa mirror glaze:
- 95 g / 3¼ oz water
- 125 g / 4½ oz sugar
- 80 g / 2¾ oz cream
- 20 g / ¾ oz powdered milk
- 40 g / 1½ oz unsweetened cocoa Emilia
- 30 g / 1 oz glucose
- 8 g / ¼ oz gelatin
- 110 g / 3¾ oz piping gel
- 1 g / 1/30 oz salt
- 50 g / 1¾ oz potato starch
- 12 g / ½ oz unsweetened cocoa Emilia
- 2 g / 1/14 oz baking powder
Directions
Protip
Keep cake in the fridge at an average temperature of 4 °C / 39 °F for a maximum of three days.
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hard
70 min.
8 pers.
medium
110 min.
8 pers.
easy
210 min.
4 pers.
easy
40 min.
30 pers.
medium
60 min.
8 pers.
easy
50 min.
10 pers.
