CHOCOLATE BRULEE CAKE

Chocolate brulee cake

Cream Brulée

Ingredients

  • 120g Egg yolk
  • 130g Sugar
  • 250g Liquid milk
  • 250 Dairy cream 35%

Application

  1. Boil cream and milk, pour on top of the egg yolks sugar mixture
  2. Bake at 100°C for 40 min in 20×20 square moulds with 1cm height
  3. Freeze it

Vanilla Sponge:

Ingredients

  • 1000g Benoit Vanilla Sponge Mix
  • 750g Fresh Whole Eggs
  • 300g Water

Application

  1. Mix all ingredients together for 5 – 6min
  2. Place it in 2 x (60x40cm) tray
  3. Baking temperature 180°C
  4. Baking time 10 – 12min

Chocolate Mousse:

Ingredients

  • 350g Liquid Milk
  • 300g Benoit Dark Chocolate 70%
  • 900g Whipped cream

Application

  1. Boil milk and pour on top of the chocolate
  2. Cool Down
  3. Add medium peak whipped cream

Assembly and Finishing

  1. After cooling, cut sponge 20x20cm and place it in the mousse square frame
  2. Spread Benoit Praline croquant on first layer
  3. Place the cream brulée , and fill the frame with chocolate mousse
  4. Freeze it, Spread Benoit Chocolate miroir and remove it from the frame
  5. Decorate with one piece of truffle