Ingredients
Flourless chocolate biscuit
bitter chocolate
100g
3.50oz
0.40cup
6.70tbsp
butter
50g
1.75oz
3.35tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
eggs
2pc
Blueberry confit
blueberry puree
140g
4.90oz
0.56cup
9.38tbsp
sugar
30g
1.05oz
2tbsp
cornstarch
5g
0.18oz
0.34tbsp
gelatin 220 bloom
3g
0.11oz
0.20tbsp
water
18g
0.61fl oz
Mousse
gelatin 220 bloom
5g
0.18oz
0.34tbsp
water
30g
1.01fl oz
blueberry puree
200g
7oz
0.80cup
13.40tbsp
white chocolate
200g
7oz
0.80cup
13.40tbsp
whipping cream
225g
7.61fl oz
Velour
cocoa butter
50g
1.75oz
3.35tbsp
white chocolate
50g
1.75oz
3.35tbsp
Method
Flourless chocolate biscuit
Melt the butter with chocolate, and set aside.
Add the sugar and eggs. Mix.
Bake the dough in two 14cm (5.51 inch)rings at 338F (170C) for about 10-12 minutes.
The calculation in the recipe is for a 16cm (6.30 inch) cake.
Blueberry confit
- Soak the gelatin in cold water.
- Add sugar and starch to the puree, and mix.
- Put the puree over a low heat, and bring it to a boil. Then boil for 1 minute. Cool it for 2-3 minutes, and add gelatin.
- Wrap a 14cm (5.51 inch) ring with film on the bottom. Lay out a biscuit, pour out the confit, and cover with a second biscuit on top.
- Put the blank in the freezer for 1 hour.
Mousse
- Soak the gelatin in cold water.
- Heat the chocolate and the puree until the chocolate melts. Mix.
- Add the dissolved gelatin.
- Whip the cold cream to soft peaks.
- Mix part of the cream into the chocolate mass, and then add all the cream. Mix with a silicone spatula.
Cake assembly
- Wrap a 16cm (6.30 inch) ring with foil.
- Put the biscuits with confit on the bottom, and pour the mousse on top.
- Pour part of the mousse into a "heart" mold.
- Freeze for at least 6 hours.
- Cover the cake with velor.
