Sugar Reduced Chocolate Cake - Puratos

Ingredients

Working Method

Reduced Sugar Cake

Mix all the ingredients for 1-2 minutes until homogeneous.
Spread the cake batter on lined parchment paper 0.5cm thick.
Bake at 180°C for 12-15 minutes depends on size.

Sugar Reduced Chocolate Ganache

Heat up whipping cream to 70°C, pour it onto Belcolade Selection Noir Sugar Reduced CT, emulsifying it with a hand blender until smooth.
When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.

Sugar Reduced Chocolate Mousse

Heat up whipping cream (1) to 70°C; pour it onto Belcolade Selection Noir Sugar Reduced CT, emulsifying using a hand blender until smooth; add melted gelatine mass and mix well.
Allow to cool down to 28°C-30°C.
Whip the whipping cream (2) until soft peak, fold in with the mixture.

Dark Glaze

Warm whipping cream to 50°C, add cocoa powder and mix well.
Water and sugar in a pot, cook until 110°C.
Add cocoa powder and whipping cream mixture, and stir well; cook to 103°C. Off the heat, add in the gelatine mass when the mixture temperature drops to 80°C.
Usage temperature for glazing is 27°C-30°C.

M. Chocolate Coating

Temper Belcolade Selection M. Plant-Based CT.
Prepare an acetate sheet, stick it on a tray and upside down.
Use a round cake mould, dip the bottom part of cake mould with tempered chocolate, stamp it on the acetate sheet then remove it, allow it to crystallize.
Apply on the cake.

Finishing

Prepare a 6-inch cake ring, sandwich the Sugar Reduced Chocolate Ganache with Reduced Sugar Cake in the cake ring.
Prepare an 8-inch cake ring, fill in the Sugar Reduced Chocolate Mousse, assemble with the cake layer; keep in the blast freezer.
Unmould it and place it on wire rack.
Warm the dark glaze to 40°C; cool down the glaze to 27-30°C; glaze it on the frozen mousse, then place the M. Chocolate Disc on the cake and decorate by desired.

About this recipe

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