Samba

A recipe for chocolate lovers.

Dessert Dinner Evening
Samba - photo1 | Debic

Wittamer

Ingredients

Prince biscuit

8 egg yolks

60 g almond powder

60 g icing sugar

145 cl egg white

60 g granulated sugar

55 g Debic Traditional Butter

55 g de flour

35 g de cocoa powder

Milk chocolate mousse

120 cl 30° Baume syrup (50 cl water and 70 g granulated sugar)

75 g egg yolks

250 g milk chocolate 38%

450 g Debic Stand & Overrun

Guanaja (Valhrona) chocolate mousse

80 g egg yolks

135 g 30° Baume syrup (55 cl water and 80 g granulated sugar)

240 g dark chocolate 65%

450 g Debic Stand & Overrun

Chocolate jelly (to finish)

150 cl water

300 g granulated sugar

300 g glucose

200 g condensed milk

200 g dark chocolate 65%

50 g cocoa powder

7 sheets of gelatine

Preparation

Prince biscuit

Beat the egg yolks with the almond powder and icing sugar.

Once the mixture turns white, add the warm melted butter and set to one side.

Beat the egg whites with the granulated sugar until stiff.

Use a rubber spatula to mix the first mass with half of the egg whites and incorporate the flour into this mixture, as well as the cocoa powder, sieved in advance.

Finish off by adding the other half of the egg whites.

Take a sheet of baking paper and use a piping bag to form the mixture in a spiral shape, making the size smaller than the cake.

Bake for about 5 minutes in a preheated oven at 240°C.

Milk chocolate mousse

Whip the cream to 3/4. Melt the chocolate in a bain-marie or microwave it very gently. Mix the granulated sugar with the water to make the syrup, bring to the boil and then pour the syrup on to the egg yolks.

When the mixture "coats" the spatula,pour it into a mixer bowl through a sieve.

Beat the mixture until light and frothy.

Make a ganache with 1/3 of the whipped cream and the chocolate, incorporate this mixture with the 1st mass and add the rest of the crème fraîche.

Mix until you have a smooth cream.

Guanaja (Valhrona) chocolate mousse

Whip the cream to 3/4. Melt the chocolate in a bain-marie or microwave it very gently.

Mix the granulated sugar with the water to make the syrup, boil and then pour the syrup on to the egg yolks.

When the mixture "coats" the spatula, pour it into a mixer bowl through a sieve. Beat the mixture until light and frothy.

Make a ganache with 1/3 of the whipped cream and the chocolate, incorporate this mixture with the 1st mass and add the rest of the crème fraîche.

Mix until you have a smooth cream.

Chocolate jelly (to finish)

Heat the water, sugar, glucose and sweetened condensed milk.

When it comes to the boil, pour in the cocoa and stir well.

Bring back to the boil, take off the heat and add the gelatine.

Stir well and pour the whole mixture over the chocolate.

Assembly

Assembly

Take a baking mould 22 cm in diameter and +/- 4 cm high.

Place a biscuit in the bottom of the mould, fill the mould to halfway with milk chocolate mousse.

Place a chocolate biscuit on top.

Fill with Guanaja chocolate mousse and smooth out.

Put the gâteau in the freezer for 2 hours.

Take the gateau out of the freezer, demould and pour the chocolate jelly, preheated to 35degreesC over the top.

Using a cone, draw a squiggle of white chocolate on the top of the gateau.

For a tailored experience, please select your role.

For chefs
For bakers

you can change preferences at any time from the header