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
40g all-purpose flour 40g CP	Sieve together.
70g egg yolks 170g whole egg(s) 130g caster sugar	Whisk into a sabayon.
110g egg white 50g caster sugar	Whisk into a stiff foam and gently fold into previous mixture. Then fold in sieved flours. Cook in 60 x 40 cm tray at 180°C for 10 minutes.

Chocolate mousse infused with earl grey tea

ingredients	preparation
115g 3.6% full cream milk	Heat up to 60°C.
5g Earl Grey tea	Add to milk and leave to infuse for 8 minutes.
275g C811NV	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.
350g half whipped cream 35%	Whisk one third of cream into previous mixture. Fold in the remaining two thirds. Layer with the sheet sponge in a 25 x 25 cm cake tin and freeze.
Q.S. FWD-41CHOCSH	Glaze and cut into slices.