Component 1Brownie Cake
Ingredients
| 250 gr | Dark Chocolate Diamante |
| 180 gr | Butter |
| 280 gr | Sugar |
| 25 gr | Inverted Sugar |
| 1 | Vanilla pod |
| 5 gr | Salt |
| 100 gr | Fresh Cream 35% fat |
| 160 gr | Eggs |
| 110 gr | Wheat Flour |
| 300 gr | Crushed nuts |
Method
Melt the Dark Chocolate Diamante with butter and pour into the planetary mixer with the sugar, salt and vanilla.
Mix and slowly add the eggs and cream, finally add the flour and the walnut pieces.
Cook at 170°C for 15 minutes, valve open.
Turn out.
Component 2Organic White Chocolate Créme brulée
Ingredients
| 750 ml | Fresh Cream |
| 450 ml | Milk |
| 300 gr | Yolks |
| 130 gr | Sugar |
| 1 | Vanilla Pod |
| 330 gr | Organic White Chocolate |
Method
Mix the sugar with the egg yolks and add the milk. Heat the cream with the Organic White Chocolate and melt it. Add the vanilla and mix with the first mixture. Put into the flexipans and bake at 110°C with steam until the right consistency is reached. Turn out upside down.
Component 3Dark Chocolate Diamante Cream
Ingredients
| 500 ml | Milk |
| 500 ml | Fresh Cream |
| 375 gr | Yolks |
| 250 gr | Sugar |
| 10 gr | Isinglass |
| 700 gr | Dark Chocolate Diamante |
Method
Make a crème anglaise, at the end of cooking add the softened isinglass in 5 times its weight of cold water and finally the Dark Chocolate Diamante.
Drizzle on the cake and turn out.
Component 4Dark Chocolate Icing
Ingredients
| 150 gr | Water |
| 300 gr | Sugar |
| 300 gr | Glucose syrup |
| 200 gr | Sweetened Concentrated Milk |
| 25 gr | Isinglass |
| 300 gr | Dark Chocolate Diamante |
Method
Cook the sugar with water at 103°C. Add the concentrated milk and return to 103°C.
Add the softened isinglass in 5 times its weight of cold water, the Dark Chocolate Diamante and emulsify. Cool.
Preparation
Once the cake is turned out, heat the icing to about 35°C and ice the cake.
Presentation
Decorate as per the theme.
