For a cake of
10 servings
Time to get ready
2 hours
Rest time
12 hours
For a mold or rim 18cm diameter x 4cm tall. The cake needs to be frozen in order to bathe it with chocolate frosting.
Ingredients
For the Flourless Chocolate Cake Griddle
200 gr chocolate coating black
50 gr unsalted butter
30 gr yemas
160 gr clear
50 gr white sugar
For the mint cream
2 gr neutral gelatin in leaves (1 sheet)
75 gr water
12 Drops Food Peppermint Essential Oil
2 eggs
25 gr corn starch
100 gr white sugar
37 gr unsalted butter
Blue And Yellow Food Coloring
For the chocolate mousse
3 gr gelatin neutral on leaves
100 gr chocolate frosting black
2 eggs
125 gr cream to mount
1 cda azúcar glace
70 gr butter
For the mirror chocolate frosting
6 gr gelatin neutral on leaves
150 gr cream to assemble
150 gr white sugar
150 gr water
36 gr pure cocoa powder
30 gr chocolate coating black
Drafting
To make flourless chocolate cake griddle
We preheat the oven to 180°C with heat up and down. We left a tray of baking paper or a silpat ready.
On one side, we melt the chocolate topping together with butter maria bath or microwave in 15 second intervals. We made reservations.
On the other hand, we mount the clears with rods and when they start foaming we add the sugar in the form of rain. Once we get a soft spiked meringue we add the yolks and gently mix with a silicone spatula.
Then we add the chocolate and melted butter and blend it together smoothly. We pour the dough on the tray and extend it making sure it is the same thickness all around. We baked for 8 minutes at 180°C. We let it chill on a grill.
To make the mint cream
We put the gelatin leaf in cold water to hydrate. We got the butter out of the fridge to heat.
Heat the water and add peppermint essential oil. We made reservations.
On the one hand, we mix the starch with the sugar so that no clumps form in the final mixture.
On the other hand, we beat the eggs and we are adding the sugar and starch mixture little by little without stopping beating. Let’s pour part of the hot water over the egg mixture without stopping to remove to balance temperatures and pour everything to the hunt. We put the hunt on a direct fire and warm it up, without stopping to remove the bottom with rods so it doesn’t stick until it thickens.
Pour the cream into a tray and throw the butter into pieces and the jelly to melt. We remove the dye to give it a teal green color, remove it well and cover with film to skin (glued to the cream so it doesn’t form a crust). Booked in the fridge a couple of hours.
To start the cake
You have to assemble the cake before making the chocolate mousse, for this we take a mold of 18 cm in diameter, place a golden disk on the base and put an acetate strip on the sides.
We took the peppermint custard out of the fridge and popped it into a pastry sleeve. We can remove it a little with a few rods before sticking it into the sleeve to make it more creamy.
On the other hand, we cut two discs of cake 15-16cm, they have to be smaller so they don’t pop out on the sides of the cake. We place a cake disk at the base of the mold, with the pastry sleeve we put a layer of mint cream on top and cover with the other cake disk. We stocked up on the fridge.
To make chocolate mousse
We hydrate the gelatin in cold water.
We separated the whites from the egg yolks and reserved.
In a bowl we melt the chocolate topping and butter in the microwave in 15 second intervals. Once melted we add the yolks to the melted chocolate and mix. We mount the blades until we get soft peaks and gently mix with melted chocolate.
On the other hand, we separate 50g of cream and heat it in the microwave. We drain the jelly and add it to the hot cream to dissolve.
We mix the rest of the cream with the icing sugar, so that it doesn’t stay too firm to mix it well with the rest. We add the warm cream in which we dissolved the gelatin to the whipped cream, mix and slowly add the mixture of the whites. Once you get the mousse you have to work fast before the jelly peels.
We took the mold out of the fridge and filled the sides of the cake with the mousse trying not to get any gaps, we finished filling the whole mold with the acetate strip and straightened it well with a spatula. Stored in the freezer until the next day.
To make the chocolate glaze
We hydrate the gelatin in cold water.
In a case we put the rest of the ingredients, except the chocolate coating black and heat on low heat for a few minutes, removing the bottom with a silicone spatula until it thickened.
We remove from the fire and when it’s below 70°C we add the drizzled jelly and chocolate topping. When it gets down to 40°C-35°C we can bathe the cake.
To finish the cake
Took the cake out of the freezer, removed the acetate strip from the sides and placed on a lattice. We bathed the cake from the center to the sides, covering the edges nicely. We removed excess icing from the top with a single spatula to avoid marks. If it turns out to be too complex for us, we leave it as it is. With a spatula we take the cake by the base and remove the icing scraps hanging from the edges with a metal spatula.
We decorated the cake and kept it in the fridge to defrost until consumption. In my case I decorated it with some merengues that had facts and bits of clouds of mint and chocolate. Before eating it we will let it simmer to room temperature for a few minutes.
Notes
Keeps in the fridge for 2-3 days.