Setteveli

Chocolate Sponge cake or soft amaretto cookie

 Chocolate mousse cream and fresh raspberries

 Chocolate Sponge cake

 Chocolate mousse cream and fresh raspberries

 Chocolate icing

 Fruit on the surface

 Ingredients

Sponge cake

g 250 ALMOND PASTE T.P.T.

g 200 EGG YOLK (TO WHIP)

g 5 EGG WHITE POWDER

g 300 EGG WHITE

g 80 SUGAR (WHIP UNTIL STIFF PEAKS FORM)

g 200 DARK CHOCOLATE GROUND THICKLY

g 180 SIFT FLOUR

Soft chocolate amaretto cookie

g 150 SUGAR

g 250 EGG WHITE (TO WHIP)

g 100 SUGAR

g 100 ALMONDS ( TO GRIND)

g 20 COCAO

g 50 FLOUR (TO SIFT)

g 50 MELTED CHOCOLATE

Chocolate and raspberry mousse

g 180 YOLK

g 150 RASPBERRY JUICE

n 1 GRATED ORANGES

g 150 SUGAR

g 500 MELTED CHOCOLATE SAMBIRANO 75%

g 1100 SHINEY WHIPPED CREAM

Neutral gelatin

g 600 WATER

g 80 SUGAR

g 16 PECTIN (MIX WITH SUGAR)

g 300 GLUCOSE

g 760 SUGAR

g 35 LEMON JUICE

Royal icing

g 150 WHIPPED CREAM (BOILED)

g 75 MILK CHOCOLATE

g 600 WARM NEUTRAL GELATIN

g 135 DARK CHOCOLATE 75% COCOA MASS

Preparation

Sponge cake

 Whip the egg yolks with the almond paste up to obtain a stabile and consistent lather. Whip the egg whites with sugar: the mass needs to be shiny and consistent. Grate the chocolate into thick grains and sift the flour. Put one third of the egg whites in the egg yolks, delicately stir, add chocolate and flour. Fold everything and complete the mixture incorporating the rest of the egg whites. Form discs thick 7-8mm. Cook at 220°C for 4-5 minutes with open throttle.

Soft chocolate amaretto cookie
Whip the egg whites until stiff peaks form, thinly grind the almonds with sugar, sift the flour, cocoa, almonds and sugar; incorporate delicately with a spatula. Form some discs, as big as the cake, using a piping bag with a 6mm smooth tin, or using Teflon stencils. Cook at 220°C for 12 minutes; lightly dust caster sugar before cooking.

Raspberry and chocolate mousse
Gently fold the mixture with egg, raspberry, one third of whipped cream, and then melted chocolate at 40-45°C, and finally the rest of the whipped cream. The cream must be shiny and homogeneous. After putting a layer of chocolate mousse for the filling, incorporate fresh raspberries, around 60 g for each layer.

Neutral gelatin
Put everything in a pan and cook at medium flame. Cook up to 67°Brix, measure at refractometer.

Royal icing
Boil the cream, incorporate the milk chocolate, melt, add the warm neutral gelatin and complete stirring and adding the dark chocolate. To obtain a good icing: melt the icing at 36-38°C, let it rest a room-temperature for 20 minutes: you will obtain a shiny covering mixture without air bubbles.