D.O. MALLORCA OLIVE OIL CHOCOLATE CAKE
INGREDIENTS
Chocolate mousse:
600 gr crème anglaise
720 gr extra bitter chocolate 61%
900 gr cream (35% fat content)
Manjari crémeux:
500 gr crème anglaise
207.5 gr Manjari chocolate 64%
Cake made with D.O. Mallorca olive oil and Guanaja chocolate 70%:
114 gr egg
183 gr sugar
160 gr flour
16 gr raising agent
229 gr milk
160 gr D.O. Mallorca olive oil
137 gr Guanaja chocolate 70%
Crisp made with D.O. Mallorca olive oil:
220 gr Jivara 40%
136 gr Eclait D’Or
152 gr hazelnut praliné
418 gr streussel
70 gr D.O. Mallorca olive oil
3 gr salt
Extra bitter glaze:
150 gr mineral water
300 gr sugar
300 gr glucose
200 gr condensed milk
16 gr gelatine
300 gr extra bitter chocolate 61%
Others:
Freeze-dried raspberries
Fresh raspberries
Cocoa nibs
PREPARATION
Chocolate mousse: Make the crème anglaise and pour onto the chocolate covering. Form an emulsion and mix with cream beaten to soft peaks at 45ºC.
Manjari crémeux: Pour hot crème anglaise onto the chocolate and beat until smooth, shiny and elastic.
Cake made with D.O. Mallorca olive oil and Guanaja chocolate 70%: Whisk the eggs with the sugar. Add the sieved flour, baking powder, milk and oil. Add the melted chocolate while beating briskly, then bake in a pan for approximately 10 minutes at 180ºC.
Crisp made with D.O. Mallorca olive oil: Melt the Jivara covering at 45ºC then mix with the praliné and the D.O. Mallorca olive oil. Then mix into the streussel and the Eclait d’Or.
Extra bitter glaze: Boil the water with the sugar, glucose and condensed milk. Add the soaked and squeezed gelatine. Pour this mixture onto the chocolate and blend.
TO SERVE
Line the pan with the crémeux and leave to get cold. Cover with the mousse and cool, then cover with the olive oil cake and the crisp. Freeze.
Turn over and coat with the glaze. Decorate with cake crumbs, freeze-dried raspberries, fresh raspberries and cocoa nibs.