Buche Au Chocolat

Ingredients

Grams
Reduced Sugar Chocolate Cake
Tegral Satin Reduced Sugar Cake Chocolate 500
Eggs 200
Water 100
Oil 200
* 60cn X 40cm X 2cm (h) = 1 Plate
Reduced Sugar Chocolate Cake total 1000
Low G.I Crème Brulee
Milk 300
Cream 300
Lakanto Sweet Powder 25
Egg Yolk 90
Gelatine 12
Dry Raspberry 20
[5cm X 50cm] X 3 pieces yield
Low G.I Crème Brulee total 747
Low G.I Chocolate Mousse
Milk 845
Lakanto Sweet Powder 198
Egg Yolk 360
Gelatin 21
Water 105
Cacao Mass 170
Whipped Cream 845
1 piece for 800g
Low G.I Chocolate Mousse total 2544

Working Method

Reduced Sugar Chocolate Cake
  1. Mix well eggs, oil, water and cake mix.
  2. Pour into desire mould.
  3. Bake at 180˚c for 20 - 23 minutes.

Low G.I Crème Brulee
  1. Heat up milk and cream.
  2. Pour into sweet powder and yolk mixture.
  3. Put back to heat and make an anglaise.
  4. Add in gelatine
  5. Pour ito mould and sprinkle dry raspberry.
  6. Freeze.

Low G.I Chocolate Mousse
  1. Heat up milk.
  2. Pour into sweet powder and yolk mixture.
  3. Put back to heat and make an anglaise.
  4. Soak the gelatine in water for 5 minutes.
  5. Pour over chocolate.
  6. Let cool and fold in whipped cream.

About this recipe

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