Dark chocolate cake infused with earl grey
The key to great chocolate is balancing out the flavours in it. The same is true for layered cake. For the ultimate layered cake, I’ve chosen to work with 811 dark chocolate. Its balanced cocoa profile doesn’t overpower the notes of earl grey tea in the mousse. It’s perfect.
Recipe
Chocolate sheet sponge
| ingredients | preparation |
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Sieve together. |
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Whisk into a sabayon. |
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Whisk into a stiff foam and gently fold into previous mixture. Then fold in |
Chocolate mousse infused with earl grey tea
| ingredients | preparation |
|---|---|
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Heat up to 60°C. |
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Add to milk and leave to infuse for 8 minutes. |
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Melt chocolate and strain tea infusion onto it. Stir and cool to 35-40°C.Melt chocolate and strain tea infusion onto it. Stir and cool to 35-40°C. |
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Whisk one third of cream into previous mixture. Fold in the remaining |
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Glaze and cut into slices. |
