INGREDIENT
Storage temperature: Refrigerator temperature (2-10°C)
Shelf life: 5 days
- Put all the ingredients in the mixing machine
- Mix for 1 minute slow, then move to medium in 2 minutes
- Put in a 40*60cm tray lined with baking paper
- Bake at 180°C for 12-15 minutes
- Boiling sugar into caramel, add whipping, add salt
- Turn off the stove, lower the temperature and add unsalted butter
- Heat whipping at 85°C, add in chocolate and stir until melted ganache mix
- Add whipping cream and mix well
- Cook fresh milk and glucose till soft boil
- Add dark chocolate and stir
- Gelatine soak in cold water for 5 minutes until soft, melt
- Add to the chocolate mixture
- Add miroir and using hand mixer or blender to blend
- After the cake is cooled, cut it into a 16cm square mold
- Put one by one: chocolate cake, mousse, sauce caramel, smoobees caramel
- Repeat one more time finally the top chocolate cake
- Coating with dark chocolate glaze
Complexity level:
- Total recipe weight: 1924 gr
- Weight of each cake: 800 gr gr
- Quantity: 2 pieces
