Le "Pompadour" Cake


Working Method

Chocolate Brownie
  • In microwave oven, melt Compound chocolate and butter together at 60⁰c,
  • Whip in mixing bowl at medium speed eggs and brown sugar.
  • When chocolate and butter are melted and mixed add to eggs mixture in low speed, then incorporate step by step Tegral Moist chocolate.
  • Mix for 1 minute to make sure all ingredients are combined.
  • Pour mixture into tray 40cmx30cmx2,5cm.
  • Bake at 180⁰c   top and bottom for 25m to 30m (keep brownie moist)

Chocolate Ganache
  • Warm Festipak and fresh cream at 60-65⁰c
  • Pour cream into chocolate coins. Mix with hand blender until smooth. When ganache is at 35⁰c, incorporate soft butter, Blend with hand blender until smooth and shiny.

Chocolate Sponge
  • In mixing bowl add Tegral Satin, eggs, water and SP. Mix in slow speed for 1 minute.
  • Then mix for 6 min at high speed.
  • After 6 min lower speed in low gear and add oil.
  • Mix until oil combine.
  • Spread on tray 40cmx30cmx2,5cm. Bake top 210⁰c and bottom 190⁰c, for 12min 

Dark Chocolate Mousse
  • Whip both creams at soft peak. Keep cool.
  • Warm dark chocolate ganache to 45⁰c and add melted gelatin mass, mix well.
  • Add 1 scraper of whipped cream and mix very well until combined. Add step by step the rest of cream 


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