It seems you are using Internet Explorer 11, which is not supported by this website. We recommend Google Chrome for the best browsing experience.

Recipe: The Ultimate Chocolate Cake

20 Sep 2017

Compound Chocolate

Recipe: The Ultimate Chocolate Cake



For 3 cakes of 16 cm

  1. Biscuit
  2. Creamy
  3. Milk Mousse
  4. Glaze
  • 500 g of Tegral Satin Cream Cake Cacoa
  • 175 g of Eggs
  • 150 g of Oil
  • 115 g of Water 
  • 125 g of Festipak
  • 125 g of Milk
  • 50 g of Egg Yolks
  • 50 g of Bavarois Neutral
  • 190 g of Carat Coverlux Dark
  • 1 tea bag of Earl Grey Tea
  • 3 pcs of Star Anis

Milk Mousse
  • 250 g of Festipak
  • 75 g of Bavarois Neutral
  • 250 g of Carat Coverlux Milk
  • 375 g of Chantypak
  • 150 g of Festipak
  • 250 g of Glucose
  • 500 g of Miroir L'original Neutre
  • 150 g of Carat Coverlux Dark
  • 350 g of Carat Coverlux Milk
  • 15 g of Gelatin

Working Method

  1. Mix all ingredients together for 5 min.
  2. Spread on a silpat. Bake at 180°C for 8 to 10 min.
  1. Bring the Festipak and the milk to a boil, infuse the tea and star anis for 10 min, strain, add the egg yolk and cook to 85°C.
  2. Pour over the Bavarois Neutral and the Carat Coverlux Dark.
  3. Use an immersion blender to obtain a good emulsion.
Milk Mousse
  1. Boil the Festipak.
  2. Pour over the Carat Coverlux and the Bavarois Neutral.
  3. Use an immersion blender to obtain a good emulsion.
  4. Cool down to 40°C.
  5. Fold the lightly whipped Chantypak.

  1. Boil the Festipak and the glucose.
  2. Add the pre-soaked gelatin in ice-cold water.
  3. Pour over the Carat Coverlux.
  4. Use an immersion blender to obtain a good emulsion and to remove air bubbles from the glaze.
  5. Use at 35 to 40°C. Best to make the glaze 1 day before using.
Build Up
  1. Cut 6 discs of 14 cm of the Tegral Satin Cream Cake Cocoa.
  2. Prepare 3 rings of 14 cm with acetate, with a disc of Tegral Satin Cream Cake Cocoa in each one.
  3. Pour 180 g of the Carat Creamy on top of each disc.
  4. Cover the creamy with a second disc of Satin Cocoa and freeze overnight.
  5. Prepare 3 rings of 16 cm with acetate (build the cake upside-down).
  6. Make the Milk Carat Coverlux mousse and pour the mousse half-way in the ring.
  7. Push the insert into the mousse.
  8. Freeze overnight.
  9. Glaze the cake and add the Carat Coverlux Milk diamond shape decoration.