Ingredients
For
4
servings
10 g gelatin powder
50 g water (1)
100 g sugar
30 g water (2)
100 g egg yolk
250 g dark chocolate 65%
200 g whole milk
540 g Debic Stand & Overrun
400 g egg whites
360 g castor sugar
320 g egg yolks
174 g flour
80 g cocoa powder
27 g gelatin powder
135 g water (1)
400 g Debic Cream 35%
300 g water (2)
300 g sugar (1)
300 g sugar (2)
300 g glucose
200 g cocoa powder
1000 g Debic Cream Plus Mascarpone
80 g sugar
1 lime, the zest
900 g Debic Cake Gold
110 g whole eggs
720 g brown sugar
13 g lemon juice
9 g salt
45 g baking powder
1180 g flour
100 g cacao powder
Preparation
Mix the gelatin powder with the water (1).
Mix water (2) with the sugar and bring to the boil.
Whip the egg yolks.
When the sugar is at 120 °C add to the airy yolks and whip until cooled down.
Melt the dark chocolate.
Boil the milk and add the gelatin mass to let it melt.
Mix the chocolate with the milk.
Mix with the pâte à bombe.
Whip the Debic Stand & Overrun and fold in to the pâte à bombe.
Whip the egg whites with the sugar.
Once the foam is airy, mix in the yolks.
Fold in the sifted cocoa powder and flour.
Spread on a baking tray 1 cm thick and bake at 225 ° C for 12 min.
Mix the gelatine powder with the water.
Bring the Debic Cream 35%, the sugar (1) and the glucose to the boil.
Mix sugar (2) with the cocoa powder and mix with the water (2).
Combine with the boiled cream and heat to 105 °C.
Cool down to 70 °C and add the gelatin mass to melt.
Mix the sugar with the Debic Cream Plus Mascarpone and add the lime zest.
Whip on medium speed till airy.
Mix the Debic Cake Gold, the eggs and the brown sugar.
Add the salt and the lemon juice.
Add the flour, the cocoa powder and the baking powder.
Roll the chocolate sablé to 6 mm, cut in 16 cm circles and bake at 180 °C for 20 minutes.
Assembly
Cut the chocolate sponge cake in 10 cm circles and place one in a mould of 13 cm.
Cut the chocolate sponge cake in 10 cm circles and place one in a mould of 13 cm.
Reserve in the freezer.
Fill a 14 cm mould with chocolate mousse and press the lime interior in the centre.
Freeze.
Glaze with chocolate glaçage at 24 °C.
Place on the sable.
Decorate with the mascarpone lime cream, out of a piping bag with a St.-Honoré nozzle.
Finishing touch
Finish with some chocolate decorations.
