Sweets & Desserts
Chocolate Mini Eclipse
Servings
3 Servings
Time
60 min
Difficulty
Medium
Ingredients
Chocolate Sponge Cake Ingredients:
- 2 Whole Eggs
- 4 grams Innova Supersoft KW1
- 45 grams Granulated Sugar
- 40 grams Medium-Protein Wheat Flour
- 8 grams Powdered Milk
- 30 grams Melted Butter
- 20 grams Cocoa Powder
Chocolate Mousse Ingredients:
- 5 grams Powdered Gelatin
- 25 grams Water
- 310 grams Fresh Diary Cream
- 75 grams Chockely Premium
- 60 grams Chocolate Mousse
- 30 grams Chopped Chockely Premium
- 200 grams Croner Strawberry Fruit 50%
- 100 grams Water
- 4 grams Jelly
Chocolate Mirror Glaze Ingredients:
- 12 grams Powdered Gelatin
- 60 grams Water
- 70 grams Water
- 120 grams Sugar
- 120 grams Glucose
- 115 grams Chockely Premium
- 80 grams Sweetened Condensed Milk
- 55 grams Neutral Jell
Instructions
Chocolate Sponge Cake:
- Mix all ingredients using the all-in method until the dough rises, except for the melted margarine and cocoa powder, for approximately 4-6 minutes.
- Then add the melted margarine and cocoa powder mixture, and stir together with the cake batter.
- Pour into a greased flat baking pan, bake at 165 degrees Celsius on the bottom and 175 degrees Celsius on the top for 10 minutes.
Chocolate Mousse :
- Heat the water until it melts.
- Add the gelatin and stir until evenly mixed.
- Mix the fresh cream until fluffy, then add the melted paste, stir and set aside.
- Separate 60g of chocolate mousse into a small bowl, then add small pieces of premium chocolate and spread evenly.
- Once the chocolate mousse is ready, pour it into a silicone mold and smooth the sides until the surface is completely covered with no gaps.
- Then add 15g of Croner Strawberry 50% for the second layer.
- Follow with a mixture of chocolate mousse and chopped chockely pieces, then cover the last layer with a chocolate sponge cake base.
- Place the chocolate mousse in the freezer for approximately 3-5 hours until frozen.
Chocolate Mirror Glaze :
- Pour sweetened condensed milk, granulated sugar, glucose, neutral jelly, and water into a saucepan over low heat.
- Once all the ingredients have dissolved, turn off the heat, add the diced Chockely, and stir until evenly mixed.
- Finally, add the gelatin, transfer the Chocolate Mirror Glaze to a measuring cup, and mix using a hand blender for 1 minute.
- Wait until the temperature of the Chocolate Mirror Glaze drops to 30 degrees Celsius and it is ready to use for pouring.
