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Professional
Extra Chocolate Take-Out Cake
Made with Caraïbe 66%
An original recipe by Rémi Montagne
2 stepsMakes one 40 x 60cm frame
Recipe Step by Step
01
Extra Noir Sponge
840g 4664 EXTRA NOIR 53%
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.
02
Caraïbe Ganache
820g Whipping cream
170g Glucose
170g Invert sugar
1140g CARAIBE 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.
Assembly and finishing
Make the biscuit, spread 750g onto each baking tray and bake at 360°F (180°C) for approx. 8 mins.
Make the ganache, spread 600g onto a layer of biscuit, place a second biscuit layer on top and repeat until you have 4 layers of biscuit and 4 layers of ganache.
Sprinkle with cocoa nibs, dark crunchy pearls and fine chocolate sprinkles coated in gold sparkling powder.
Store in the refrigerator for at least 2 hours, then freeze.
Cut out 17 x 4.5cm rectangles.
Spread tempered dark couverture chocolate between two sheets of confectionery dipping paper.
Before it hardens, cut out 17 x 4.5cm rectangles, then cut these in two (see photo ).
Stick the chocolate segments onto the cakes using a dab of ganache.