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Caribbean chocolate cake with exotic fruit

  • Preparation : 40 minutes
  • Cuisson :
  • Number of plates : 10
  • Complexity :
  • Type : Dessert
  • Category : French food
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  • Ingredients :
  • Exotic jelly:

    200g (7oz) mandarin flesh

    100g (3 1/2oz) grapefruit juice

    100g (3 1/2oz) lychee juice

    100g (3 1/2oz) pears

    12g (0.4oz) pectin

    100g (3 1/2oz) caster sugar

    100g (3 1/2oz) Ratafia de Champagne


    Biscuits dacquois with dried fruit:

    100g (3 1/2oz) almond powder

    80g (2 3/4oz) icing sugar

    20g (3/4oz) flour

    11dl (40fl oz) egg white

    50g (1 3/4oz) caster sugar

    2 tablespoons hazelnut flakes

    2 tablespoons almond flakes

    2 tablespoons pistachios flakes


    Caribbean chocolate mousse:

    110g (4oz) dark caribbean chocolate

    210g (7 1/2oz) cream

    40g (1 1/2oz) caster sugar

    15g (1/2oz) water

    2 egg yolks


    Oriental tea jelly :

    50g (1 3/4oz) Ratafia de Champagne

    25g (1oz) caster sugar

    30g (1oz) almond powder

    100g (3 1/2oz) whole milk

    5g (0.2oz) Oriental tea

    3 egg yolks

    50g (1 3/4oz) caster sugar

    10g (1/3oz) vegetal gelatine

    16dl (56fl oz) cream


    Dark chocolate ganache:

    150g (5 1/3oz) cream

    150g (5 1/3oz) dark Caribbean chocolate

    20g (3/4oz) butter

  • Preparation :
  • Boil together half of the mandarin juice, sugar and Ratafia. Add the pears cut in cubes (brunoise) and cook for 10 minutes. Soften the gelatine in cold water. Bring to boil the grapefruit juice and dissolve the gelatine in the boiling juice. Blend all together with rest of the fruit juices as well as the pears. Put into a 20cm (8in) wide cake mould and set aside in the freezer
  • Sift the icing sugar, almond powder and flour into a bowl. Whisk the egg white with caster sugar into stiff peaks. Beat icing sugar, almond powder and flour into the eggs. Put in a 10mm (0.4in) wide pastry bag then spray and fill up a 20cm (8in) wide circle on baking paper. Sprinkle over with bits of hazelnuts, almonds and pistachios. Bake in the oven at 190°C/375°F/Gas 5 for 6 minutes, reduce the heat to 140°C/285°F/Gas 1 and bake for another 14 minutes.
  • Melt the chocolate in a warm bath. Boil together the water and sugar, pour in the egg yolks and whisk in a machine until cold/stiff. Whip the cream to a thick but liquid consistency. Pour the warm chocolate in with the whipped cream and mix well. Fold in the stiff egg yolks and stir gently using a spatula.
  • Bring to boil Ratafia and 25g (1oz) caster sugar, add the almond powder and set aside to cool. Soften the gelatine in cold water. Whip the cream into a soft peak. Bring to boil the milk and tea and infuse for 3 minutes, then filter. Beat the egg yolks and the rest of the sugar until they turn white, add to the milk and heat up to 82°C/180°F (do not boil) and add the softened gelatine. Mix together with the Ratafia-almond base and set aside to cool. Once cold, stir in the whipped cream. Pour into a 20cm (8in) wide cake mould and put in the freezer.
  • Bring the cream to boil, add the chocolate cut in bits, melt and stir until thick and glossy. Add the butter in little knobs and mix well. Set aside.
  • Assembling : Put the biscuit dacquois into a 22cm (8 2/3in) wide cake ring. Cover with a layer of chocolate mousse. Fill the centre of the cake with oriental tea jelly. Cover again with chocolate mousse, even out the top and put in a freezer for 1 hour. Once hard, put the cake on a grill and glaze with the warm chocolate ganache. Set aside in the fridge. Remove the cake from the fridge 20 minutes before serving. Serve with chocolate bits and chocolate blocks with dried fruits.
  • Vincent Dallet, L’Atelier du Chocolat. Photography by Ragnar Fridriksson, Passionfood