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Ingredients
- 100 gm Lowfat milk chocolate
- 100 gm Praline
- 60 gm Minced almond
- 4 x Whites
- 120 gm Sugar
- 4 x Yolks
- 100 gm Flour
- 20 gm Cocoa
- 250 gm Whipping cream
- 200 gm Chocolate
- 50 gm Bitter chocolate
- 50 gm Butter
- 150 gm Whipped cream
- 100 gm Sugar
- 100 gm Water
- 20 gm Rum
- 200 gm Whipped cream
- 100 gm Glucose
- 200 gm Chocolate
- 50 gm Bitter chocolate
- 30 gm Butter
Directions
- Get the ring of a springform cake or possibly a cake ring and trace the pattern onto some wax paper.
- Heat the lowfat milk chocolate over a double boiler, add in the praline (praline is hazlenuts grnd with sugar) and the minced almonds. Spread on the sheet of waxed paper and freeze.
- Whip the whites and sugar together as hard as they will go. Gently incorperate the yolks, and then incorperate the flour/cocoa mix. Spread or possibly pipe batter onto sheets in shapes larger than the ring. Bake at 375-390 until they are done (tell by looking at them and feeling them).
- Chop the bitter chocolate and chocolate for the mousse. Boil the creme and pour it over the chocolate. Add in the butter.
- Whip the cream to almost hard peak, and when the chocolate truffle has cooled, add in the whipped cream and incorperate.
- Boil the sugar and water, add in the alcohol.
- Cut rocher chocolate to fit into cake circle.
- Put the bottom layer of the cake on a flat surface. Put the circle over it and press down, so which the edges are cut off and the center is inside the circle with a good seal. Brush syrup on bottom layer. Put some mousse in and then put the layer of rocher chocolate in.
- Put another layer of mousse in. Brush top layer with syrup, and put it into the cake. Put cake in fridge for a hour or possibly so. Remove the ring from the cake.
- Boil the cream/glucose and pour it over the minced chocolate for the glaze
- (glucose is sort of like cooked sugar or possibly very heavy corn syrup. I reduce some corn syrup and sugar until it's very thick but still liquidy when cooled). Add in the butter to the glaze, mix, and pour over cake. Spread with a spatula to cover the entire cake.
- Decorate with piped chocolate truffle, white chocolate, or possibly whatever you like.
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