Whip the egg yolks, the eggs, the invert sugar and the sugar.
Whip the egg whites with the sugar and salt.
Mix the egg yolks with the cocoa liquor and the melted butter.
Add the flour, that is mixed with cocoa powder.
Stir the mixture into the egg whites.
Bake in a cercle at 180°C for 30 minutes.
TPT hazelnut 210g
Almond powder 38g
Egg whites 140g
Whip the egg whites with the sugar.
Mix the TPT hazelnuts and include them in the egg whites.
Pour onto a sheet and bake at 210°C for 7 minutes.
Peeled almonds 135g
Vanilla 1 pod
Work up the partly softened butter with the vanilla.
Add the sugar, peeled almonds, salt and the flour.
Bake in a circle at 160°C for 18 minutes.
Raspberry puree 170g
Lime juice 26g
Invert sugar 13g
Mix the sugar with the pectine.
Bring the raspberry puree, lime juice, sugar-pectine mix and invert sugar to a boil for 1 minute.
Grand Cru chocolate crémeux
Blend the milk, cream, yolks and invert sugar at 84°C into an anglaise.
Emulsify with Cacao Barry "Alto El Sol" and "Venezuela" chocolate.
Milk Chocolate Mousse
Egg yolks 50g
Cacao Barry "Ghana" milk chocolate 550g
Whipped cream 450g
Blend the milk, the cream, the egg yolks and the sugar at 84°C into an anglaise.
Emulsify with the Cacao Barry "Ghana" chocolate.
At 35°C, add in the whipped cream.
Cocoa powder 120g
Gelatine powder 12g
Boil the cream, water, sugar at 102°C.
Add the cocoa powder and then the gelatine preparation.
Build-up the cake
Recipe for 2 cakes, 20cm diameter.
Make the insert by pouring the Raspberry Coulis between 2 chocolate biscuit sponges (3mm).
Pipe the Grand Cru Chocolate Crémeux onto the Chocolate Biscuit.
Finish with the Hazelnut Dacquoise.
Store in fridge.
Pour the Ghana Milk Chocolate Mousse onto the circle.
Incorporate the insert.
Finish with the Almond Crisp.
Place the pastry in a cool storage.
Pour the Chocolate Glazing over the cake.