Cocoa Tiger
Ingredients
Chocolate Sponge
Crunch
Chocolate Mousse
Blackcurrant Confit
Chocolate Glaze
Preparation method
Chocolate Sponge
Melt the butter together with the Multi Intense Coating at 40°C. Whip the eggs and sugar without heating until stiff. Slowly and gently add the whipped eggs to the butter and chocolate coating mixture. Once combined, add the sifted flour and baking powder. Pour the batter into cake rings and bake at 180°C for approximately 40 minutes.
Crunch
Heat the coating in a microwave to 45°C. Add the crushed wafers and mix.
Chocolate Mousse
Bloom the gelatine in cold water and bring the whipping cream to the boil. Melt the Multi Intense Coating in a bain-marie or microwave. Pour the boiled cream over the coating. Add the bloomed gelatine and mix until combined. Add the whipped cream, cooled to 5°C, to the mixture and fold in gently.
TIP: For best results, add the whipped cream to the mixture in two batches.
Blackcurrant Confit
Bring the blackcurrants and hot-process pectin gel to the boil. Cool and leave to rest for at least 6 hours. Use only after this time.
Chocolate Glaze
Combine the gelatine with the cold water (1). Bring the water (2), glucose syrup and sugar to the boil. Add the bloomed gelatine to the Multi Intense Coating, then pour over the hot syrup. Add the plant-based cream and blend thoroughly using a hand blender. Refrigerate for at least 12 hours.
TIP: To achieve the ideal glaze consistency, blend in a way that does not incorporate air bubbles into the mixture.
Assembly
Place a steel ring on a cake board or baking tray and line it with food-grade acetate cake collar. Place the previously baked and cooled sponge inside the ring. Next, apply a very thin layer of chocolate crunch. Using a piping bag fitted with a round nozzle, pipe the first layer of chocolate mousse. Spread the mousse thoroughly against the sides of the ring to eliminate air bubbles. Add the blackcurrant confit, followed by another layer of mousse. Freeze the cake.
Marble Effect
To create the marble effect, prepare two glazes: one using the Multi Intense Coating and the other using the Terravita White Coating. Both glazes should be at the same temperature of approximately 45°C. Pour both glazes into one container and, without mixing them together, pour them over the thoroughly frozen cake. When applying the glaze, the temperature of the cake should not be lower than -20°C.
TIP: It is best to glaze the cake from the edges towards the centre, then move gently to the right and left to create a marble effect.
TIP: For this glaze, it is best to use a container with a minimum capacity of 1 litre.
Tiger Effect
Combine dark cocoa powder with a small amount of red colouring, then sift it over the surface of the cake previously coated with the glaze.
TIP: To achieve the best tiger effect, dust the cake with cocoa immediately after applying the glaze.
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