The Purple Waltz


Ingredient: Main
Eggs 200
Water 100
Oil 175
Ingredient: Main total 475
Ingredient: Cassis Cremeux
Water 150
Cassis Puree 300
Sugar 250
Egg 180
Butter 180
Gelantine 8
Ingredient: Cassis Cremeux total 1068
Ingredient: Ivory Chocolate Mousse
Belcolade Blanc Selection Blocks X605/J 250
Milk 125
Gelatin 18
Whipping Cream 500
Ingredient: Ivory Chocolate Mousse total 893
Ingredient: Chocolate Glaze
Water 400
Sugar 550
Glucose 550
Condensed Milk 450
Gelantine Powder 50
Belcolade Blanc Selection Blocks X605/J 650
Purple Color Q.S
Ingredient: Chocolate Glaze total 2650

Working Method
  • Mix well all ingredients for 3 – 5 minutes until homogenous
  • Bake at temperature 180C for 15 – 18 minutes depends on size

Cassis Cremeux
  • Soak gelatin into water for 5 minutes
  • Boil puree and cook with egg and sugar until 82’C
  • Warm gelatin and fold into mixture

Ivory Chocolate Mousse
  • Boil the milk and pour into Belcolade Blanc Selection, stir well until smooth texture
  • Whip up the whipping cream and fold into mixture
  • Lastly melt the gelatin and fold into mixture

Chocolate Glaze
  • Soak 250g water with gelantin for 5min.
  • Boil water , sugar ,condensed milk and glucose.
  • Add the Belcolade Blanc Selection into mixture.
  • Incorporate the gelantin base into glaze.
  • Keep the glaze for overnight. 
  • Glaze  the cake around 31’C to 35’C


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