Martini Cioccolato Chocolate Christmas Cake

Chocolate Christmas Cake

Name: Chocolate Christmas Cake
Total time: 45 min
Ingredients: Ariba Watacao - 200 g; Cream 35% - 660g; Pure hazelnut paste - 100g; Apricot pulp with 10% sugar - 250g; Lemon Juice - 25g; Granulated sugar - 50g; Reversible pectine - 8g; Egg white - 110g; Granulated sugar - 40g; Almond flour - 75g; Powdered sugar - 75g; Mirall Cioccolato Fondente

Ariba Watacao

Difficulty 4

45 Minutes

Ariba Watacao 200 g

Cream 35% 660g

Pure hazelnut paste 100g

Apricot pulp with 10% sugar 250g

Lemon Juice 25g

Granulated sugar 50g

Reversible pectine 8g

Egg white 110g

Granulated sugar 40g

Almond flour 75g

Powdered sugar 75g

Mirall Cioccolato Fondente

Method

MOUSSE WATACAO & HAZELNUT

Melt Ariba Watacao and mix in the hazelnut paste.
Bring to a temperature of 32°C.
Whip the cream to three-quarters and gradually fold it into the previously prepared mixture.

APRICOT & LEMON FILLING

Heat the pulp and juice to 50°C.
Mix the granulated sugar with the pectin while dry, then combine it with the mixture.
Bring to 105°C and pour into two rings with a diameter of 18 cm.

ALMOND BISQUIT

Whip the egg whites and granulated sugar.
Manually fold in the almond flour mixed with powdered sugar using a spatula.
Use a piping bag to form 18 cm diameter discs on baking paper.
Bake at 180°C for 8 minutes and store at -20°C.

ASSEMBLY AND DECORATION

Pour a layer of mousse into a 20 cm diameter ring previously chilled on a baking tray lined with a Silpat mat.
Place the apricot and lemon insert and pour a second layer of mousse.
Finish with a layer of almond sponge cake. Blast chill to -20°C.
Remove the cake from the ring and glaze with Mirall dark chocolate.
Decorate by drawing a gold powder circle on the cake and finish with chocolate leaves made using natural leaves, along with white chocolate spheres colored red.