Power of passion

Bring to boil all ingredients.
Add gellatin at the end.
Blitz with hand blender.
Pour into mold.

Boil the milk and whipping cream in a pot.

When the ingredients have infused, remove the tonka bean, cool, and then measure the yolks, sugar and the milk and whipping cream into a pot.

Melt to 55C.
Mix together the crème anglaise and the whipped cream, and then after that mix together that mass with previously melted chocolate.

Put eggs, sugar, and coffee to whip in a mixer.

Measure flour and baking powder in one bowl.
When the ingredients have been properly whipped take off mixer.
While mixing with a silicone paddle,pour the chocolate into the eggs and sugar mix.
When the ingredients have been properly mixed, add the flour and baking powder.
Pour the mass into a 60x40cm tray with baking paper.
Properly distribute with a palette knife and put to bake into the oven at 160C for 10 mins.
When it is done baking take out of the oven and let it cool down.

Bring to boil water, sugar and glucose

Pour over chocolate and cream.
Mix it all well with a hand blender.