Reduced Sugar Cake
Mix all the ingredients for 1-2 minutes until homogeneous.
Spread the cake batter on lined parchment paper 0.5cm thick.
Bake at 180°C for 12-15 minutes depends on size.
Sugar Reduced Chocolate Ganache
Heat up whipping cream to 70°C, pour it onto Belcolade Selection Noir Sugar Reduced CT, emulsifying it with a hand blender until smooth.
When the mixture reaches 37°C, add unsalted butter and emulsify it until smooth.
Sugar Reduced Chocolate Mousse
Heat up whipping cream (1) to 70°C; pour it onto Belcolade Selection Noir Sugar Reduced CT, emulsifying using a hand blender until smooth; add melted gelatine mass and mix well.
Allow to cool down to 28°C-30°C. Whip the whipping cream (2) until soft peak, fold in with the mixture.
Warm whipping cream to 50°C. Sugar, water, and glucose in a pot, cook until 120°C.
Slowly add in the warm cream; add cocoa powder, and stir well; cook another 5 minutes.
Off the heat, add in the trimoline and gelatine mass when the mixture temperature drops to 80°C.
Usage temperature for glazing is 27°C-30°C.
M. Chocolate Coating
Melt Belcolade Selection M. Plant-Based CT and cocoa butter.
Add toasted almond nibs.
Sandwich the Sugar Reduced Chocolate Ganache with Reduced Sugar Cake, then cut into squares.
Prepare a cube silicone mould, fill in the Sugar Reduced Chocolate Mousse, assemble with the cake layer; keep in the blast freezer.
Unmould it and place it on wire rack.
Warm the dark glaze to 40°C; cool down the glaze to 27-30°C; glaze it on the frozen mousse, then coat with M. Chocolate coating on the sloping side.
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