All Food Recipes

Base:
56 g sugar
2 eggs
136 g egg whites
64 g flour
56 g praline powder
56 g hazelnuts

Beat first measure of eggs and sugar. In a separate bowl, whisk the egg whites and sugar until they are fluffy. In another bowl, mix the flour, praline powder and hazelnuts. Fold a quarter of the fluffy egg whites into the egg mix, similarly with the remaining three quarters. Add dry ingredients then half fill a cake ring with the mixture. Nake at 160 C for about 40 minutes. Let cool.

Ganache:
40 g milk
28 g glucose
40 g cream
200 g dark cooking chocolate (must be premium grade)
48 g hazelnuts

Bring the milk, glucose and cream to the boil. remove from heat and add the chocolate and hazelnuts. Spread over the base. Refrigerate.

Mousse:
2 eggs yolks
10 g sugar
5 leaves gelatine
80 g dark cooking chocolate
200 g cream

Beat the egg yolks and sugar. In a separate bowl, soak the gelatine in water. In a saucepan, warm the chocolate over a moderate heat. In another bowl, whip the cream. Combine 33 g of the cream with the egg yolk mixture, add the chocolate and stir well. Add the warmed gelatine quickly. When the mixture is hard, warm it and add the remainder of the cream. Pour into a cake tin until it is three quarters full. Top sponge.

Soaking:
25 g sugar syrup
12 g rum

Combine the ingredients and use it to soak the tops of the cakes.

Ganache Icing:
100 g cream
200 g dark chocolate (premium grade)

Bring cream to the boil. Add the chocolate and stir well into the hot cream. Remove from heat. Glaze the cakes with a thin layer of the Ganache Icing. Cool the cakes.

Chocolate Icing:
200 g dark cooking chocolate
60 g glucose
40 g sugar syrup (20 g water + 20 g sugar)

Melt the chocolate and immediately add the glucose and sugar syrup. Mix with a mixer that has a paddle for a few minutes. Pour into a container and let it rest for 24 hours before using.