- Recipes Punto Italy

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An innovative cake created by the king of chocolate Ernst Knam, who has always been convinced that chocolate can be used for all kinds of treats, from cakes to candies to sculptures. A pastry chef who dares with bold combinations, often blending sweet and savoury

An innovative cake created by the king of chocolate Ernst Knam, who has always been convinced that chocolate can be used for all kinds of treats, from cakes to candies to sculptures. A pastry chef who dares with bold combinations, often blending sweet and savoury

COMPOSITION

                          • Chocolate shortcrust
                          • Pastry cream
                          • Chocolate ganache 1
                          • Chocolate cream
                          • Chocolate ganache 2
                          • Decoration

 PASTRY CREAM

  • whole milk 250 ml
  • Tahiti vanilla 5 g
  • egg yolk 75 g
  • sugar 50 g
  • corn starch 15 g
  • rice starch 8 g

Pour the milk into a saucepan and add the vanilla pulp and Tahiti pod cut in half length-wise. Stir and heat on the stove. In the meantime, lightly beat the yolks with the sugar in a large bowl and then add the sifted flour. Mix. Add a little warm milk and then mix with a whisk. When the milk boils add the egg mix. Cook for about three minutes, continuing to stir well with the whisk to pre-vent lumps from forming. Pour a 1 cm layer of the cream over the shortcrust pastry and cook for about 25-30 minutes.

CHOCOLATE GANACHE 1

Follow the same recipe for ga-nache 2

  • fresh cream 35% 200 ml
  • dark chocolate 60% 300 g

Bring the cream to a boil in a saucepan and then add the chopped chocolate or chips.
Mix with a whisk until the ganache is emulsified.

CHOCOLATE CREAM

  • pastry cream 300 g
  • ganache cream 300 g

Use a whisk to mix 300 grams of pastry cream with 300 grams of chocolate ganache to obtain a smooth, creamy cream.

CHOCOLATE SHORTCRUST

  • butter 150 g
  • sugar 150 g
  • large egg 1
  • vanilla 1 g
  • baking powder 6 g
  • flour 00 270 g
  • powdered cocoa 30 g
  • pinch of salt

Cut the butter into pieces and mix it with the sugar by hand, using a spatula if necessary, then add the egg, salt, and a pinch of vanilla. Mix well until uniform. Sift the baking pow-der and flour together, add them to the butter mix, then work everything to form a com-pact dough. Form a ball, wrap it in plastic film and let it rest in the refrigerator for about two hours before using it. Roll out the shortcrust dough to a height of 3 mm and then use it to line a buttered mould.

ASSEMBLY

Pour the pastry cream into the chocolate shortcrust pas-try. Put it in the blast freezer for an hour. Pour chocolate ganache 1 and put it in the blast freezer for another hour. Add the chocolate cream and put it in the blast freezer for another hour. Finish with a thin 3 mm layer of chocolate ganache 2.

DECORATION

Wash 200 g of persimmons well, cut them into quarters and decorate the cake. Sprin-kle with cinnamon.

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