Extra Chocolate take-out cake
lngredients: Caraïbe 66%
Procedures: 2
An original recipe by Rémi Montagne, pastry chef at L’École Valrhona.
EXTRA NOIR SPONGE
- 840g caraïbe 66%
- 400g European butter
- 800g Egg whites
- 440g Sugar
- 400g Egg yolks
- 140g White pastry flour
- Melt the EXTRA NOIR 53% Couverture with the butter, and at the same time beat the egg whites with the sugar. Add the yolks to the hot butter and chocolate mixture at 120-130°F (50-55°C). Incorporate the beaten egg whites, then add the sifted flour.
CARAÏBE GANACHE
- 820g Whipping cream
- 170g Glucose
- 170g Invert sugar
- 1140g caraïbe 66%
- 190g European butter
- Heat the cream, glucose and invert sugar together. Slowly pour the hot mixture over the melted CARAÏBE 66% Couverture. Immediately mix using an immersion blender to make a perfect emulsion.
- Once you have finished mixing, add the butter which you have cut into pieces at a temperature of 95-104°F (35-40°C). Mix again.