SOFT CHOCOLATE WITH RASPBERRIES
S P O N G E
C A K E
1.ADD 500GR OF RASPBERRIES AND 1000 ML OF APPLE JUICE INTO A MAISON JAR AND COOK AT 70 CELSIUS FOR 4 HOURS 2. BAKe THE SPONGE CAKE AND prepare THE SOFT CHOCOLATE according to the recipes BELOW
Ⅰ
STEP 1
COMBINE
ADD
EGGS
BROWN SUGAR
VANILLA BEAN
WHISK
5 PIECE
100 GR
1 PIECE
FLOUR
CORN STARCH
TEXTURAS TRISOL
CACAO POWDER
150 GR
50 GR
2 TBS
50 GR
Ⅱ STEP 2
TO
Ⅰ
15 MIN
STEP 1
200 C
TILL
WHISK STIFF
EQUALS
STEP 2
= Ⅱ
BAKE ®
SOFT CHOCOLATE
1.LINE A DEEP TRAY WITH CARTA FATA ® AND FIT THE SPONGE CAKE 2. POUR THE HOT CHOCOLATE BASE ONTO THE SPONGE CAKE 3. combine 500 ml of the rasperry infusion with 3 tsp gellan
Ⅰ Ⅱ STEP 1
STEP 2
ADD
DARK CHOCOLATE 58% MELT
450 Gramm
4.Heat the liquid to 80 celsius for 5 minutes and pour onto The chocolate layer
MILK
HONEY
SALT
TEXTURAS IOTA
ADD
250 ML
100 ML
45 GR
1 TSP
STEP 1
TO
STEP 2
PORTION
Ⅰ
Ⅱ
12⒨
INTO
70c
THERMOMIX
1.CUT THE DESSERT INTO DESIRED SHAPE AND STRAIN THE RASPERRY LIQUID INTO ANOTHER FLAT CONTAINER 2. PLACE THE DESSERT INTO THE LIQUID AND LET SOAK FOR 15 MINUTES 3. LIFT THE DESSERT OUT OF THE LIQUID AND PLATE 4.SERVE WITH MASCARPONE FOAM AND RASPERRY SORBET MORE RECIPES UNDER W W W . T H E C H E F W A L K . C O M