Dark Bali Choco­late Cake

Exquisite Taste - - Exquisite Dessert -

IN­GRE­DI­ENTS

• 100g egg yolk

• 50g white caster sugar

• 100g melted but­ter

• 200g melted 70% dark choco­late • 100g egg white

• 50g white caster sugar

METHOD

1. Whisk egg yolk and sugar un­til thick, pale and creamy.

2. Slowly add melted choco­late and melted but­ter

3. In a clean bowl, whisk egg white and sugar to soft peak. 4. Gen­tly mix meringue into egg yolk bat­ter.

5. Place bat­ter in 2 cake tins of 18cm di­am­e­ter, around 2.5cm high, and bake at 160C for about 20 min­utes.

6. After cold, pour on sugar syrup then add choco­late mousse.

Choco­late mousse

• 100g egg yolk

• 50g white caster sugar

• 100g melted but­ter

• 200g melted 70% dark choco­late

• 75g egg white

• 50g white caster sugar

• 30g caramelized roasted co­coa beans • 50g co­coa pow­der (for dust­ing)

METHOD

1. Whisk egg yolk and sugar un­til thick and creamy.

2. Slowly add melted choco­late and melted but­ter.

3. In a clean bowl, whisk egg white and sugar to soft peak.

4. Fold meringue into egg yolk bat­ter for a soft, fluffy, smooth mousse tex­ture.

5. Add caramelized roasted co­coa beans to the mousse.

6. Place on top of cold choco­late cake. 7. Freeze for 4 hours.

8. Dust with black noir co­coa pow­der.

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