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BLACK CAKE

by Tommaso Foglia

HULALÀ WHIPPING CLASSIC

1 cake, diameter 16 cm

Ingredients

For the raspberry jelly:

250 g raspberry puree
100 g caster sugar
5 g gelatine sheets

For the mirror frosting:

150 g glucose syrup
75 g water
100 g condensed milk
10 g gelatine
50 g water for the gelatine

For the chocolate mousse:

265 g dark chocolate 60%
5 g gelatine
190 g milk
375 g Hulalà Whipping Classic
1g salt

Hulalà Whipping Classic

Preparation

For the raspberry jelly:

Place the puree in a saucepan and melt in the sugar. Add the gelatine previously soaked in cold water and mix well with a whisk. Pour into a 14 cm diameter pastry ring and place in the refrigerator to solidify.

For the mirror frosting:

Bring the water and glucose syrup to a boil. Add the condensed milk and the gelatine, allow them to dissolve completely and pour over the chocolate, mixing well. Leave to rest in the refrigerator overnight. At the time of use, ensure the temperature is about 33°C.

For the chocolate mousse:

Heat the milk and add the rehydrated gelatine. Gradually pour the hot milk over the partially melted chocolate and the salt, mixing well with the help of a silicone spatula. Blend as soon as possible with a hand blender for 30 seconds. When the temperature has dropped to 31/34°C, pour onto the Hulalà Professional Classic whipped cream, mix and pour into the 16 cm diameter silicone mould up to 2/3 full. Hit the mould on the table to eliminate air bubbles and add the raspberry jelly. Fill the mould with the remaining mousse, level with a spatula and store in a blast chiller or freezer until completely frozen. Then, remove from the mould and glaze with the black mirror frosting. Finally, garnish with fresh raspberries and dollops of Hulalà Professional Classic whipped cream.