Gianduia cake

Gianduia cake

Albert de Lucia

Time of realization: 4 hours + freezing times
Degree of difficulty (1 to 5): 4

Ingredients

For the tenerella cake:
200 g of dark chocolate
100 g of butter
100 g of granulated sugar
60 g of 00 flour
90 g of yolks
180 g of egg whites

For the creamy milk chocolate:
500 g of custard (continued later) (**)
280 g of milk chocolate
4 g of granular gelatin or in sheets of 2 g
20 g of hydration water

(**) For the custard:
350 g of cream with 35% fat
150 g of whole milk
110 g of yolks
64 g of granulated sugar

For the milk chocolate crunch:
200 g of Korn Flakes
100 g milk chocolate
50 g of hazelnuts

Light chocolate mousse with gianduia:
500 g of milk
750 g of gianduia chocolate
16 g of jelly
1000 g of whipped cream

For the black cherry compote:
100 g of sour cherries in syrup

For the soft Gianduia glaze:
75 g of water
150 g of granulated sugar
150 g of glucose
100 g of condensed milk
13 g of jelly
65 g of water
150 g of dark gianduia chocolate

Procedure:

For the tenerella cake:
Melt the dark chocolate with the butter in the microwave or in a bain-marie until it reaches a temperature of 50 ° C. Mix the chocolate with the butter with a whisk and add the egg yolks 3 times making sure to incorporate the egg yolks well into the chocolate resulting in a smooth and homogeneous mixture.
Separately, place the egg whites in the mixer bowl and whisk them until stiff adding the sugar a little at a time. Delicately combine the whipped egg whites with the already warmed chocolate mixture with a spatula from bottom to top. Finally, add the sifted flour following the same movements. Pour the mixture into a pan until it reaches a height of ½ cm and bake in a preheated oven at 170 ° C for 10 min. Allow to cool and make 2 discs of 18 cm in diameter.

For the creamy milk chocolate:
Hydrate the gelatine with the indicated water and heat briefly in the microwave. Add the gelatin to the hot custard. Pour over the milk chocolate, wait 5 minutes and then mix with an immersion mixer without causing the formation of air bubbles. Pour into an 18 cm diameter by 1 cm high mold. Store in the freezer to freeze.

(**) For the custard
Bring the milk and cream to a boil. Mix the egg yolks with the sugar without whipping them. Pour the hot liquid over the egg yolks and mix. Put it back on the heat until it reaches a T of 82 ° C, remove from the heat, place the saucepan on a cold water bain-marie to stop cooking, continuing to mix the cream and pass it through a sieve.

For the milk chocolate crunch:
Toast the hazelnuts for 10 minutes in an oven preheated to 100 ° C. Coarsely chop them with a weight. Melt the chocolate up to 40 ° C, let it cool down to 30 ° C, add the chopped hazelnuts, mix, finally add the Korn Flakes and mix gently. Spread creating a thin layer of ½ cm in height and a disc of 18 cm in diameter. Store in the fridge.

Light chocolate mousse with gianduia:
Hydrate the gelatin in cold water for 10 minutes. Chop the chocolate. Meanwhile, heat the milk. Remove from the heat and add the gelatin until completely dissolved. Pour over the chopped chocolate and blend with a blender until a homogeneous ganache is created. Allow to cool to room temperature, cover with film directly in contact. When it reaches a temperature of 35 ° C, add to the whipped cream with a spatula, making movements from the bottom upwards.

For the black cherry compote:
Drain the black cherries for a few minutes and chop them.

For the soft Gianduia glaze:
Bring the water, sugar and glucose to 103 ° C in a saucepan. Remove from the heat and add the condensed milk and the gelatin dissolved in the 65 g of water. Pour the hot mixture over the chocolate and emulsify. The glazing must be carried out at 26-28 ° C.

Assembling the cake:
Insert a disc of cake inside a 20 cm mold, spread a light layer of black cherry compote and place the crunchy on top. Veil the surface with a light gianduia chocolate mousse. Place the creamy and immediately after the 2nd layer of cake slightly wet with syrup and pomegranate liqueur. Starting from the contour, fill with mousse to create a 1 cm high layer on the surface and freeze. Unmold, glaze and decorate as desired. In my case I used quenelles and small spheres of mousse, chopped hazelnuts and gold dust.