INGREDIENT LIST
Store temperature: Refrigerator (5-10°C)
Shelf days: 7 days
- Put all ingredients in a mixing machine
- Mix for 2 minutes slow, then move to medium speed for 2 minutes - Continously move to slow speed in 1 minute
- Put in 1/2 part of a 40*60cm tray lined with baking paper
- Bake at 180°C for 30 minutes
- Boiling fresh milk, whipping, egg yolks together with simmer to 80°C
- Add chocolate and stir
- Mix instant coffee with hot water and then add chocolate
- mix well
- Melting gelatine (processed)
- Add whipped cream into the mixture
- Heating sugar, fresh milk
- Put gelatin (processed) into the cold water
- Use an 16cm circle mold, press the cake
- Put one by one: cake- mousse 300 gr, let it freeze
- Then put jam 200gr on top
Complexity level:
- Weight of recipe: 3766 gram
- Weight of per cake: 1500 gram
- Quantity: 2 pieces
