Q'ki Chocolate Cake with Clove Mousse
Base, Chocolate clove mousse and Gel — a Zeelandia recipe in 3 components. Uses Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia.
- baking temperature (base)
- 180 °C
- baking time (base)
- 13 min
- ganache cooling temperature (mousse)
- 40 °C
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Q'ki Chocolate | 1300 g |
| Margarine (80% fat) | 200 g |
| Water | 140 g |
| Wheat flour type 450 | 200 g |
Chocolate clove mousse
| Ingredient | Quantity |
|---|---|
| Cream (30% fat) | 1500 g |
| Orange juice | 750 ml |
| Ground cloves | 3 g |
| Ground cinnamon | 6 g |
| Gelatine | 15 g |
Gel
| Ingredient | Quantity |
|---|---|
| Paletta Choco Cold Mirror Glaze 6 kg – Zeelandia | 400 g |
Method
- Base
Mix all ingredients on medium speed until a crumble forms (using a flat beater). Spread the crumble evenly in a frame of about 40 x 60 cm. Bake at 180°C for about 13 minutes. Allow to cool.
- Chocolate clove mousse
Whip the chilled cream. Soak the gelatine in about 70 g of the orange juice. Bring the orange juice (about 680 g) to the boil with the cloves and cinnamon. Add the soaked gelatine, stir, and pour over the Arabesque chocolate. Mix until smooth. Cool the ganache to about 40°C and gently fold it into the whipped cream. Spread the mousse evenly over the base. Chill.
- Gel
Spread the Paletta Cold Choco evenly over the chilled chocolate clove mousse.
Decoration: as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.