Individual chocolate cake

MINI CAKE, MAXIMUM TASTE
Light and refreshing with delicate notes of citrus and fruit. Lluís Costa revamps one of his most successful chocolate cakes, now in miniature form.

Recipe

Created by

Lluís Costa -

Products

Chocolate couvertures - Tobado - drops - 1.5 kg bag

Chocolate couvertures - Sankual - drops - 5 kg bag

Premium line, Selección - Lennix - drops - 5 kg bag

Cocoa powder and cocoa products - Selección 22 - 1 kg bag

chocolate and vanilla crème

ingredients	preparation
175g milk 175g cream 40g inverted sugar syrup 75g egg yolks 110g Chocolate couvertures - Tobado - drops - 5 kg bag 60g Chocolate couvertures - Sankual - drops - 5 kg bag 3pod(s) vanilla 4g leaf gelatine	Infuse the vanilla pods with the milk and cream. Strain and mix with the yolks and syrup. Heat up to 82 °C. Incorporate the gelatine leaves and create an emulsion with the chocolate. Mould with 25 g per mould, with a diameter of 3 centimetres.

exotic compote

ingredients	preparation
22g glucose 42g sugar 135g passion fruit purée 135g mango puree 50g Banana purée 30g lime puree 4g NH pectin 8g sugar 1g leaf gelatine	Heat the glucose up to 40 °C, together with the sugar and purées. Once the mixture reaches 40 °C, add the sugar mixed with the pectin. Simmer. Place 25 g into a mould with a diameter of 3 cm.

Lennix chocolate mousse

ingredients	preparation
250g Premium line, Selección - Lennix - drops - 5 kg bag 290g cream 1g gelatin leaves 375g whipped cream	Soak the gelatine leaves to rehydrate them. Heat up the crème anglaise and add the previously melted coating and the gelatine leaves. Mix from the inside outwards to create a smooth, shiny emulsion. When the mixture reaches 42 °C, add the whipped, foamy cream.

chocolate sponge cake

ingredients	preparation
247g marzipan 45g sugar 278g eggs 53g all-purpose flour 4g Baking powder 25g Cocoa powder and cocoa products - Selección 22 - 1 kg bag 50g cocoa paste 75g butter	Beat the marzipan together with the eggs and sugar. In a separate bowl, mix together the cocoa with the flour and baking powder. Melt the cocoa paste and create an emulsion with the butter. Once the eggs have been well beaten, incorporate the sifted ingredients, mix gently and add the mixture to the butter and cocoa paste. Roll out into sheets with a thickness of 1 centimetre. Cut into discs with a diameter of 3 centimetres. Bake at 200 °C for 12 minutes.

ingredients

preparation

247g

marzipan
45g

sugar
278g

eggs
53g

all-purpose flour
4g

Baking powder
25g

Cocoa powder and cocoa products - Selección 22 - 1 kg bag
50g

cocoa paste
75g

butter

Beat the marzipan together with the eggs and sugar.
In a separate bowl, mix together the cocoa with the flour and baking powder.
Melt the cocoa paste and create an emulsion with the butter.
Once the eggs have been well beaten, incorporate the sifted ingredients, mix gently and add the mixture to the butter and cocoa paste.
Roll out into sheets with a thickness of 1 centimetre.
Cut into discs with a diameter of 3 centimetres.
Bake at 200 °C for 12 minutes.

assembly

Pour the chocolate mousse into a ring with a diameter of 5 centimetres.
Insert the frozen disc of chocolate crème and the gel.
Add a little more mousse and finish off with the chocolate sponge.
Once the tart has been well frozen, glaze it and decorate.