70% chocolate sachertorte with yuzu and tea
Sachertorte 3.0. Throughout history, Sachertorte has been the subject of countless versions. In his own version of this great classic, Rafa Delgado incorporates a Maragda 70% chocolate mousse to make it spongier and replaces the great classics — peach and apricot — with other more acidic flavours like yuzu and passion fruit. All this, combined with the cocoa nuances of the Maragda and Jade couvertures results in a Sachertorte with a unique flavour and unrivalled texture.
Recipe
cocoa sponge cake
| ingredients | preparation |
|---|---|
|
Whisk the egg yolks with the invert sugar and the sugar. Whisk the egg whites and the sugar together. Add the sieved flour and cocoa over the whisked egg yolks mixture. Add the whisked egg whites. Melt the butter and the chocolate separately. Combine and then mix together. Spread onto Silpat silicon mats and bake in the oven for 5 minutes at 220ºC |
cocoa syrup
| ingredients | preparation |
|---|---|
|
Boil everything together and leave to cool. |
chocolate and yuzu creams
| ingredients | preparation |
|---|---|
|
Boil the cream together with the purées and the glucose. Add the gelatin leaves previously soaked in cold water and ice. Strain over the chocolate and mix. |
white chocolate and tea whipped cream
| ingredients | preparation |
|---|---|
|
Infuse the cream with the tea for 24 hours in the refrigerator. Heat the cream along with the invert sugar and the glucose to 85ºC. Strain over the white chocolate. Mix and add the remaining cream. Leave to rest for 24 hours. Whip. |
Ocumare chocolate strip
| ingredients | preparation |
|---|---|
|
Spread out the strips of tempered chocolate. |
