320 gr eggs

420 gr sugar

250 gr Manjari 64% couverture chocolate

400 gr butter

200 gr flour

175 gr hazelnuts (toasted, chopped)

Ras el hanout ganache (spice mixture)

600 gr Andoa 70% couverture chocolate

400 gr inverted sugar

1 litre cream

25 gr ras el hanout

Andoa 70% chocolate mousse:

300 gr milk

200 gr vanilla

360 gr sugar

300 gr pasteurised egg yolk

600 Andoa 70% couverture chocolate

1.5 litres lightly beaten cream

150 gr cream

150 gr sugar

10 gr salt

Almond crémeux:

220 gr milk

220 gr cream

50 gr sugar

100 gr egg yolks

5 sheets gelatine

560 gr Almande chocolate

40 gr cocoa fibre

Chocolate cake foam:

268 gr Manjari couverture chocolate

250 gr egg whites

160 gr egg yolks

40 gr sugar

64 gr toasted flour


Brownie: Beat the eggs with the sugar. Melt the chocolate with the butter. Mix the eggs with the melted chocolate, then add the flour and chopped hazelnuts. Transfer to an oven pan and bake at 200ºC for 10 minutes.

Ras el hanout ganache: Boil the cream then pour over the chocolate with the spices and beat, while gradually adding the inverted sugar. Turn into a mould and leave to cool for 24 hours.

Chocolate mousse: Infuse the vanilla in the milk. Blend then strain. Mix in the egg yolks and sugar and make a custard. Add the chocolate. Beat then leave to cool to 35ºC. Meanwhile, lightly beat the cream with the sugar. Mix everything together until smooth. Add a pinch of salt. Transfer to a piping bag.

Almond crémeux: Mix the cream, milk and sugars with the cocoa fibre. Add the egg yolks and make a custard (85ºC). When the right texture is reached, remove from the heat and add the chocolate so that it melts. Transfer to a kitchen robot with the gelatine.

Chocolate cake foam: Melt the chocolate. Mix all the ingredients in a kitchen robot and add the melted chocolate. Transfer to a siphon with 2 cartridges. Take a plastic glass, make a hole in the bottom and fill half way up with the chocolate mixture. Cook in the microwave for 40 seconds.


See photo. Serve with a spoonful of orange ice cream and a few flakes of smoked salt.