CHOCOLATE CAKE • almond flour 34 g • egg yolks 102 g • whipped cream 26 g • cocoa powder 26 g • 70% dark chocolate 30 g • butter 70 g • egg whites 150 g • sugar 66 g Whip the egg whites at room temperature with the sugar for ten minutes at a medium speed. Slowly add egg yolks to the meringue, delicately mixing with a spatula. In a separate bowl, mix the sifted almond flour with the cocoa powder, then add it to the egg mixture. Delicately mix with a spatula until a smooth mixture is obtained. Melt the dark chocolate and butter until the mixture reaches 50°C, then mix with the cream. Slowly add the chocolate, butter and cream mixture to the first mixture, then blend until a smooth mixture is obtained. Pour into a mould. Bake for 12 minutes at 170°C. Let the sponge cake cool at room temperature. MARSALA SYRUP • water 50 g • sugar 60 g • Marsala wine 140 g Heat the water to 45°C, add the sugar then let cool. Add the Marsala wine. Store in the refrigerator. Use this syrup to moisten the chocolate sponge cake. MASCARPONE CREAM • sugar 210 g • water 60 g • egg yolks 120 g • mascarpone 450 g • cream 450 g Pour the cool cream into the stand mixer’s bowl and whip until it grows in volume. Place the cream in the refrigerator. Add the egg yolks to the stand mixer’s bowl and start to whip until they become light and voluminous. Pour the water and sugar into a pot and heat to 110°C; slowly pour the syrup onto the egg yolks while they are being whipped. Set the stand mixer to the higher speed and keep mixing until the mixture becomes light and airy. Cool the whipped egg yolks to 30°C, then add the mascarpone. Mix until a shiny and smooth mixture is obtained. Then add the whipped cream, obtaining the consistency of a mousse. Store in the refrigerator. 54 RECIPES
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