Indigo Cake
Share
Recipe components
Chocolate sponge
| Ingredients | Preparation |
|---|---|
| Whip yolks and sugar to a stiff sabayon. |
| Whip whites and sugar to a still merangue. |
Fold it together. | |
| Slowly add dry ingredients. |
| Add melted butter. |
Spread to thin sheets. | |
Mariage Frères Thé à l'opéra tea chocolate ganache
| Ingredients | Preparation |
|---|---|
| Boil cream and invert sugar together. |
| Add tea leaves and let it infuse together for 10 mins. |
Add chocolate and blend it together. | |
| Add softened butter on the end and blend again. |
Mixed berry jam
| Ingredients | Preparation |
|---|---|
| The berries can be fresh or frozen. |
| Bring to boil fruits, sugar and vanilla. |
| Add gelatin. |
| Blend it together. |
Dark chocolate crunch
| Ingredients | Preparation |
|---|---|
Melt butter and mix with chocolate | |
Mix it with Paillete Feillutine. |
Super Moist Chocolate Sponge
| Ingredients | Preparation |
|---|---|
Melt to 55C. | |
| Melt with Chocolate. |
| Put the sugar and eggs to mix. |
| Add in flour and mix together. |
Chocolate Cremeux
| Ingredients | Preparation |
|---|---|
| Heat until boiling point and then take off stove. |
| Cook a crème anglaise to 85C. |
Pour the liquid over chocolate previously prepared in a bowl. |
Assembly
Place the super moinst sponge in the bottom of deep tray. |
