Yema Chocolante Creamy



Vanilla Cake Base
  • Prepare a 7-inchcakepan, greased and lined with parchment paper.
  • Mix all ingredients until smooth and well combined, about 4minutes.
  • Pour into pan and bake at 180C until cake tests clean, about 50 mins -1hour. Let cool before slicing into [2] layers.
  • Prepare an 8-inch cake ring this time for final assembly. Linethe bottom of the ring with foil and lay over as sheet tray.
  • Lay one cake base layer at the bottom. Set aside. Make the mousse.

Yema Mousse
  • For the yemamousse, warm the fresh cream and milk and pour it in the chocolate and yema paste.
  • Add the gelatin sheets and mix well.
  • When the mix is at 33C add the lightly whipped cream.
  • Pour over the mousse into the prepared base halfway-through the ring. Sprinkle some pili nuts over and thenset the second cake base layer ontop. Pour more mousse until the ring is ¾ full. Chill to set.
  • Make the cremeux.

Milk Chocolate Cremeux
  • Make an anglaise with fresh cream, the milk, egg yolks and sugar.
  • Add the chocolate and homogenize with the rest of themix. Cool down to 33C before pouring over the set mousse.
  • Decorate with chopped pili nuts and chocolate décor.


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