Mint and chocolate cake - Les délices 31

– a cocoa biscuit soaked in syrup,
– a mint mousse
– and a milk chocolate mirror icing.

– Rectangular frame 20X11x4.5 cm

– Ancel 210 bloom gelatine

– Tefal baking tray

– Baking paper

– Angled spatula

Cocoa biscuit
✔3 eggs
✔100g sugar
✔75 ml milk
✔25ml water
✔35g liquid cream
✔100g melted butter
✔185g flour
✔1 sachet yeast
✔10g cocoa powder

Syrup
✔30g water
✔30g sugar
✔2 capfuls rum

Mint mousse
✔150g liquid cream
✔ mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream 30% fat
✔10g icing sugar
✔4g gelatine
✔green colouring

Milk chocolate mirror icing
45 g sugar
45 g glucose
25 ml water
45 g milk chocolate
30 ml single cream
2 x 2g gelatine leaves

Cocoa biscuit
✔3 eggs
✔100g sugar
✔75 ml milk
✔25ml water
✔35g liquid cream
✔100g melted butter
✔185g flour
✔1 sachet yeast
✔10g cocoa powder

Cut out three biscuits of the same size.

Mint mousse
✔150g liquid cream
✔ mint leaves
✔3 egg yolks
✔45g sugar
✔150g single cream 30% fat
✔10g icing sugar
✔4g gelatine
✔green colouring

Syrup
✔30g water
✔30g sugar
✔2 capfuls rum

Soak the biscuit in the syrup.

Assembly

Intersperse the layers of mint mousse and cocoa biscuit.

Milk chocolate mirror icing
45 g sugar
45 g glucose
25 ml water
45 g milk chocolate
30 ml single cream
2 x 2g gelatine leaves

Pour the icing over the frozen cake and chill while it defrosts.