Cocoa biscuit, hazelnut praliné, salty crumble, chocolate crémeux and hazelnut crunchy
Sicilian cake
Cocoa biscuit
g 2000 eggs
g 1100 sugar
g 250 cocoa
100 g butter
200 g flour
250 g starch
Beat the eggs with the sugar; add the powders and then the melted butter. Cook at 200°C for 8 minutes.
Hazelnut praliné
450 g cream
50 g milk
400 g hazelnut
5 g Maldon salt
200 g sugar
Heat milk, cream and sugar; pour the mixture on the hazelnut; emulsify everything adding the salt.
Salty crumble
250 g ane sugar
250 g flour
250 g almond flour
250 g butter
4 g Maldon salt
1 g lemon zest
1 g orange zest
Combine flour, sugar, almond flour, orange and lemon zest; add the melted butter. Bake at 160°C for 15 minutes.
Chocolate crémeux
1.5 kg milk
kg 2.250 cream
kg 1 .5 dark chocolate
60 g gelatin
150 g dextrose
300 g sugar
Boil the milk and pour it over the chocolate; emulsify by combining the hydrated gelatin. Whip the cream and pour the mixture when it reaches 30°C.
Hazelnut crunchy
40 g hazelnut
30 g azelnut praliné
E125 g clat d’Or
70 g melted white chocolate
20 g asted hazelnuts
Mix all the ingredients in the planetary mixer.
Milk chocolate glaze
185 g ream
150 g ar
14 g gelatin
70 g water for gelatin
990 g milk chocolate 40%
365 g milk
105 g glucose
Boil milk, cream, sugar and glucose; add the softened gelatin and emulsify with the chopped chocolate. Let it set for at least 24 hours and use at 31°C.
Assembly
In a 18 cm circle,place the biscuit with the hazelnut crunchy. Pour a layer of chocolate crémeux and alternate with a praliné layer. Blast chill the cake, remove from the mould and glaze it. Sprinkle the cake perimeter with some salted crumble and decorate the surface with chocolate and Maldon salt.
Gelateria e Pasticceria Ernesto
Catania
www.ernestocatania.it
photo Salvatore Farina