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CHOCOLATE BRULEE CAKE
Vanilla Sponge:
Ingredients
Application:
Mix all ingredients together for 5 – 6min
Place it in 2 x (60x40cm) tray
Baking temperature 180°C
Baking time 10 – 12min
Cream Brulée
Ingredients
120g Egg yolk
130g Sugar
250g Liquid milk
250 Dairy cream 35%
Application:
Boil cream and milk, pour on top of the egg yolks sugar mixture
Bake at 100° C for 40 min in 20×20 square moulds with 1cm height
Freeze it
Chocolate Mousse:
Boil milk and pour on top of the chocolate
Cool Down
Add medium peak whipped cream
Assembly and Finishing
After cooling, cut sponge 20x20cm and place it in the mousse square frame
Spread Benoit Praline croquant on first layer
Place the cream brulée , and fill the frame with chocolate mousse
Freeze it, Spread Benoit Chocolate mirror and remove it from the frame
Decorate with one piece of truffle
Download Recipe