Ingredients for 15 single-portion desserts COMPOSITION • Thin chocolate sponge cake • Guanaja 70% dark chocolate mousse • Brittle for the base • Mandarin orange and pineapple gelatine • Mascarpone cream • Mirror glaze THIN CHOCOLATE SPONGE CAKE • egg yolks 300 g • sugar 150 g • acacia honey 50 g • egg whites 375 g • sugar 180 g • flour 70 g • starch 50 g • cocoa powder 70 g • Caribe 66% dark chocolate 180 g • warm cream 160 g Whip egg yolks with sugar and honey. Sift flour, starch and cocoa powder together, then heat the cream to 60°C. Pour the cream onto the previously melted chocolate that is at 45°C and mix until a ganache is obtained. When the egg yolks are ready, start to whip the egg whites with sugar. Lighten the ganache by adding part of the whipped egg whites to it, then add the rest of them to egg yolks. Add the dry ingredients to the yolk mixture, then the lightened ganache. With the help of an adjustable pastry scraper, spread the mixture onto a silpat silicon mat and bake for 7-8 min at 220°-230°C with the valve closed. 15
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