Quadruple Chocolate Kill



Storage temperature: 2-10°C

Shelf life: 5 days


- Put all ingredients in a mixing machine (trừ chocolate) 

- Mix for 1 minute slow, then move to medium speed in 2 minutes 

- Put it in a 20*30cm tray lined with baking paper 

- Bake at 180°C for 45-50 minutes

- Boiling fresh milk and then add jasmine leaves for 15-30 minutes

Chocolate Ganache

- Heating whipping then add chocolate and stir

- Let the mixture be cool at about 35°C, then add butter and stir 

- Finally add wine and lemon peel

Chocolate Mousse (4 kinds)

- Soaking gelatin leaves into cold water until bloom and soft 

- Boiling whipping with each kind of chocolate (dark/white/milk) into ganache, then add gelatine and stir 

- Add whipped cream into the mixture, mix well, keep the mixture in refridgerator at 5°C

Shaping & Decoration

- After the cake is cooled, use a toothpick to poke a small hole in the cake 

- Sift and pour the tea on top to infuse evenly into the cake 

- Put the Chocolate Ganache on top of the cake 

- Put in the refrigerator at 5°C for about 30 minutes, then use the Mousse chocolate to pump each slant on the cake


Complexity level:  

- Total recipe weight: 3766 gram

- Weight of each cake: 1500 gram 

- Quantity: 2 pieces


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