Escape to Papua

Cocoa sponge cake

Start making a French meringue by gently beating the egg whites and gradually adding the sugar (split amount of sugar in 3 and add separately). Beat the meringue until stiff peaks form. 

Sift the cocoa powder, almond powder and flour, then carefully add to meringue.

Pipe 2 discs of meringue with a diameter of 19 cm on a parchment paper using the pastry bag fitted with the  small plain nozzle (ø11mm) ; see how to draw a disc on parchment paper in our blog post.

Bake in convection oven at 185 °C (365 °F) for about 12 minutes.

Once cooked, leave meringue to cool and cover with plastic wrap.

Chocolate crémeux (prepare the day before)

Heat the milk, cream, honey and egg yolks at 85 °C (185 °F), then pour mixture over the chocolate pistoles (or chopped chocolate).

Allow to rest for 1 minute, then mix with a hand blender for smoother results.

Refrigerate for about 12 hours. 

Intense chocolate mousse

Heat the milk, cream, and egg at 85 °C (185 °F) ; then pour mixture over dark chocolate and mix with a hand blender.

Pour in a baking sheet and allow to cool at 30 °C (85 °F).  

Start whipping the cream (200g) until it becomes foamy. 

Smooth the chocolate mixture once its temperature reaches 30°C (85 °F), then gently add whipped cream.

Chocolate sponge cake

Beat the egg yolks, milk, brown sugar to the ribbon stage (until the mixture becomes white and thick).

Sift the cocoa powder, flour and almond powder. 

Make a meringue by beating the egg whites with the sugar until stiff peaks form.

Add the oil to the first mixture, then the sifted powders and, finally, gently incorporate the meringue.

Pour in a baking sheet to obtain a mixture that is 3-mm thick.

Bake in convection oven at 185 °C (365 °F) for about 8 minutes.

This sponge cake should be very moist for ideal taste and use.

Chocolate whipped cream (prepare the day before)

Bring the milk, cream (30g) and honey to a boil. 

Pour the mixture over the chocolate, then mix.

Add cold cream, then mix.

Refrigerate for about 12 hours.

Decorate the cake with this chocolate whipped cream using the Saint Honoré nozzle.

Assembly

On a baking tray, place the 20-cm cake ring on a parchment paper sheet.

Line the inside of the ring with a 63-cm long strip of Rhodoid.

Cut two 4-cm wide and 31-cm long strips of chocolate sponge cake and use them to cover the inner side of the ring, up against the Rhodoid.

Place one layer of the chocolate sponge cake at the bottom, then pipe the chocolate crémeux using the pastry bag fitted with the small GEO plain nozzle. 

Place a second layer of sponge cake.

Pour the remaining cream ; smooth and level to align with edge of the cake ring.

Refrigerate for at least 6 hours.

Decorate with a thin chocolate disk and by piping the chocolate whipped cream.