The Perfect Match

Ocoa™ cake

Ingredients Preparation
  • 125g
    CHD-N70OCOA

Melt at 40°C

  • 125g
    softened butter
  • 110g
    sugar
  • 60g
    whole egg(s)
  • 36g
    T45 flour

Incorporate all the ingredients in order, mixing between each addition.

Bake on a baking sheet at 180°C for 10 minutes approximately (this cake rich in butter remains very moist even after baking, so be careful not to overbake).
Cool on a rack after cutting out discs of 2.5 cm.

Ocoa™ cream

Ingredients Preparation
  • 100g
    whole milk

Bring to a boil

  • 150g
    CHD-N70OCOA
  • 10g
    glucose

Pour over

  • 200g
    whipping cream

Mix to obtain a very smooth ganache, then incorporate

Chill for at least two hours.

Poached blackcurrants

Ingredients Preparation
  • 100g
    water
  • 100g
    sugar

Make a syrup with

  • 200g
    blackcurrant berries

Pour over while hot

Leave to soften until used.

Ocoa™ blackcurrant/chocolate sauce

Ingredients Preparation
  • 100g
    poached blackcurrant juice

Warm and pour

  • 100g
    CHD-N70OCOA

Pour over

Smooth and set aside.

Blackcurrant sorbet

Ingredients Preparation
  • 200g
    water
  • 80g
    sugar

Warm to 40°C

  • 20g
    powdered glucose
  • 4g
    stabilizer

Incorporate then cook at 80°C

  • 200g
    blackcurrant puree

When the syrup is cold, add

Place in a Pacojet bowl and freeze.

Chef's suggestion

Ideally paired with Château d’Aydie Vin de Liqueur “Maydie” Tannat 2009. The Laplace family has produced this fortified wine with very present tannins and fruity notes of blackcurrant that blend perfectly with the acidity and coarseness of the Ocoa™ dark chocolate couverture.

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