Assoluta
Andrea de Bellis quit his job as a cop to start doing what makes him happy: he became a pastry chef. Years of hard work took him where he is now: managing his very own pastry business in Rome. His cake Assoluta is a feast to the eye and to the taste buds. The strong cocoa flavours will definitely give you the energy boost you need for the rest of the day!
Recipe
Dark chocolate mousse
| ingredients | preparation |
|---|---|
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Heat together in microwave, mix until shiny and then homogenise. |
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Mix together and add to previous mixture. |
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Whip to medium peaks, add to previous mixture and pour into moulds. |
Sao Tomé ganache
| ingredients | preparation |
|---|---|
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Mix together and heat gently. |
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Mix in and leave to crystallise. Add to the moulds, on top of the dark chocolate mousse. |
Hazelnut and cocoa sponge
| ingredients | preparation |
|---|---|
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Whip together. |
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Melt together and add to previous mixture. |
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Mix in and bake at 180°C for 10 minutes. |
Dark chocolate glaze
| ingredients | preparation |
|---|---|
|
Mix together and bring to a boil. |
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Mix together, add to previous mixture and homogenise with stick blender. |
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Melt and mix into previous mixture. |
Finishing and assembly
Unmould the frozen pastries and glaze immediately with dark chocolate glaze. Then decorate with a bit of gold powder and arrange some gold leaves on top. |
