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Gourmet
Incas Mini Cakes
Made with Cooking Range Caraïbe 66% dark chocolate
AN ORIGINAL RECIPE BY CHEF BAPTISTE BLANC & L’École Gourmet Valrhona
3 stepsPrepare the day before:
- Jivara 40% & grilled corn whipped ganache
To be done on the day:
- CARAÏBE 66% & avocado soft sponge cake
- Grilled corn crisp
Required utensils:
- Cake tin (8cm)
- Hand blender
- Thermometer
Recipe Step by Step
Step01
JIVARA 40% & GRILLED CORN WHIPPED GANACHE
Preparation time: 20 minutes
Leave to sit for: 12 hours
- 100g Whole milk
- 30g Unsalted grilled corn
- 20g Caster sugar
- 125g JIVARA 40% chocolate
- 230g Whipping cream
Bring the milk to the boil. Add the coarsely ground, unsalted grilled corn, cover with a lid and infuse for 15 minutes.
Strain through a sieve. Once you have filtered the liquid, add some milk to make up for any you have lost so it weighs 100g again. Add the sugar and heat the mixture again.
Gradually combine the hot mixture with the partially melted JIVARA 40% chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Add the cold whipping cream.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Strain through a sieve. Once you have filtered the liquid, add some milk to make up for any you have lost so it weighs 100g again. Add the sugar and heat the mixture again.
Gradually combine the hot mixture with the partially melted JIVARA 40% chocolate, taking care to form a smooth emulsion.
Immediately mix to make a perfect emulsion.
Add the cold whipping cream.
Mix again.
Leave to set in the refrigerator, preferably for 12 hours.
Step02
CARAÏBE 66% & AVOCADO SOFT SPONGE CAKE
Preparation time: 20 minutes
Leave to sit for: 30 minutes at room temperature.
- 300g CARAÏBE 66% chocolate
- 265g Ripe avocado
- 350g Eggs
- 140g Brown sugar
- 180g Wholemeal flour
- 10.5g Baking powder
- 3g Salt
Melt 210g of CARAÏBE 66% chocolate.
Chop the remaining 90g of CARAÏBE 66% chocolate into pieces.
Use a hand blender to blend the avocado until creamy.
Whisk together the eggs and sugar until a ribbon forms*.
Sift together the flour and baking powder.
Add the blended avocado to the beaten eggs.
Then add the CARAÏBE 66% chocolate melted at 45°C.
Incorporate the flour and baking powder.
Add the CARAÏBE 66% chocolate pieces.
Leave to cool at room temperature. Store in the refrigerator.
* A “ribbon” texture is semi-liquid. To find out if your mixture has got the right consistency, pick
up a little bit with the end of your spatula. If it looks like a ribbon - in other words, it falls back
down slowly, making folds on the surface of your preparation - you have got the right texture.
Chop the remaining 90g of CARAÏBE 66% chocolate into pieces.
Use a hand blender to blend the avocado until creamy.
Whisk together the eggs and sugar until a ribbon forms*.
Sift together the flour and baking powder.
Add the blended avocado to the beaten eggs.
Then add the CARAÏBE 66% chocolate melted at 45°C.
Incorporate the flour and baking powder.
Add the CARAÏBE 66% chocolate pieces.
Leave to cool at room temperature. Store in the refrigerator.
* A “ribbon” texture is semi-liquid. To find out if your mixture has got the right consistency, pick
up a little bit with the end of your spatula. If it looks like a ribbon - in other words, it falls back
down slowly, making folds on the surface of your preparation - you have got the right texture.
Step03
GRILLED CORN FLOUR CRISP
Preparation time: 20 minutes
- 125g Grilled corn flour
- 100g Butter
- 50g Brown sugar
- 1g Salt
- 60g CARAÏBE 66% chocolate
Knead all the ingredients using the paddle attachment in a stand mixer.
Spread out finely (approx. 3mm).
Cook on a sheet of baking paper at 140°C for approx. 15 minutes.
Store in a dry place.
Break the crisp into fairly large pieces.
Melt the CARAÏBE 66% chocolate at 45°C and use it to coat the crisp
pieces. Use immediately.
Spread out finely (approx. 3mm).
Cook on a sheet of baking paper at 140°C for approx. 15 minutes.
Store in a dry place.
Break the crisp into fairly large pieces.
Melt the CARAÏBE 66% chocolate at 45°C and use it to coat the crisp
pieces. Use immediately.
Assembly and finishing
Make the whipped ganache and set it aside in the refrigerator.
Make the toasted cornflour crisp.
Make the CARAÏBE 66% chocolate and avocado cake mix.
Put 80g of cake batter into individual cake tins lined with butter and flour.
Bake at 170°C for approx. 20 to 25 minutes (until the blade of a knife comes out dry - be mindful of the
chocolate chips as they can be misleading).
Take the cakes out of their tins as soon as they are out of the oven, let them cool and set them aside.
Once they have cooled, put the cakes back in their tins.
Add the melted CARAÏBE 66% chocolate to the cornflour crisp.
Place 20g of crisp around the edges of the chocolate cakes and use a soup spoon to give each one a curved lip (see photo).
Set aside.
Beat the JIVARA 40% and grilled corn whipped ganache and make a scoop of approx. 40g in the middle of the cake.
Add a few pieces of crisp to finish decorating the cake.
Store in the refrigerator for 15 minutes.
Enjoy.