Chocolate fondant sponge

UCC Coffee UK & Ireland

UCC Coffee UK & Ireland

Standard Supplier 31st January 2018

Chocolate fondant sponge

Pastry chef Sarah Hartnett creates a chocolate fondant sponge with crunchy feuilletine & caramel jaconde with milk chocolate hazelnut chiboust. This is paired with a dark roast coffee by Gareth Davies, head of coffee excellence at UCC Coffee.

www.ucc-coffee.co.uk/pairing?utm_source=TSCcampaign

Ingredients

  • Chocolate fondant sponge
  • 150g dark chocolate - 55% Excellence
  • 125g unsalted butter
  • 125g eggs
  • 45g sugar
  • 25g flour
  • Dark crunch
  • 210g dark chocolate, 65% Alto El Sol
  • 420g paillette feuilletine
  • Dark chocolate cremeux
  • 200g cream 35%
  • 25g whole milk
  • 45g glucose
  • 25g egg yolk
  • 105g dark chocolate, 65%
  • Chocolate mousse
  • 160g syrup 30°B
  • 110g egg yolks
  • 380g dark chocolate 65%
  • 800g whipped cream
  • Mug cake
  • 30g icing sugar
  • 150g egg white
  • 35g milk powder
  • 35g fine almonds
  • 10g flour
  • 15g cocoa powder
  • IBC Bronze creative powder
  • High shine glaze
  • 150g glucose
  • 75ml water
  • 150g caster sugar
  • 100g condensed milk
  • 150g dark chocolate (55%)
  • 8g gelatine
  • Milk chocolate cream
  • 210g cream
  • 15g glucose
  • 3 vanilla pod
  • 5g gelatine
  • 350g milk chocolate
  • 225g cream

Method

Chocolate Fondant Sponge
1. Melt the dark chocolate and butter together
2. Whisk the eggs and sugar until foamy.
3. Fold in the chocolate butter mixture.
4. Add the sieved flour. Mix well.
5. Bake at 160°c for approx. 15 minutes. Cool then set before putting into the mould
Dark Crunch
1. Melt the dark chocolate to 30°c
2. Add the feuilletine
3. Combine and spread onto the chocolate fondant sponge base
Dark chocolate cremeux
1. Boil the cream and milk together. Take off the heat.
2. Add the glucose and egg yolk and cook to 85°c
3. Take off the heat and add the dark chocolate. Blend the mixture then cool to 45⁰c before piping onto the dark crunch
Chocolate Mousse
1. Boil the syrup and pour onto whisking egg yolks until it reaches a sabayon
2. Melt the dark chocolate to 45°c and add to the yolks (off the machine)
3. Cool to 30°c and add the whipped cream.
4. Pipe a layer onto the chocolate cremeux to the top of the mould. Level with a palette knife and freeze
Mug Cake
1. Mix all the ingredients together and put them in the syphon for 4 hours.
2. Foam into a mug. Bake at 1000 watts for 40 seconds. Cool.
3. Roll in cocoa powder and shake through bronze creative powder.
High Shine Glaze
1. Cook the glucose, water and sugar to 103⁰c. Take off the heat and add the condensed milk and soaked gelatine
2. Mix well, add the dark chocolate and blend with a stick blender
3. Preferably leave to settle overnight before use.
4. Glaze at 35⁰c
Milk Chocolate Cream
1. Boil the cream, glucose and vanilla
2. Add the soaked gelatine
3. Pour on to the milk chocolate
4. Add the cream.
5. Rest for 24 hours and whisk to soft peak
To serve
Pipe milk chocolate mousse on the top of the entremets. Decorate with tempered chocolate (that has been piped into frozen rum and dried)/ Arrange the dusted mug sponge and serve

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