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QimiQ
Benefits
All natural, contains no preservatives, additives or emulsifiers
Prevents moisture migration, sponge base remains fresh and dry
Longer presentation times possible under proper refrigeration
15
easy
Ingredients for 12 portions, 10" Ø springform cake tin
For the cake base
3
Egg(s)
75
g
Sugar
1
sachet(s)
Vanilla sugar
pinch(es)
Salt
40
g
Corn starch
30
g
AP Flour
30
g
Cocoa powder
10
ml
Sunflower oil
For the cream
250
g
QimiQ Classic,
room temperature
100
g
Dark chocolate (40-60 % cocoa),
melted
2
tbsp
Sugar
125
ml
Heavy cream 36 % fat,
beaten
For the decoration
100
g
Dark chocolate (40-60 % cocoa),
melted
Marshmallow
Cocktail cherries
Method
1.
For the chocolate base, preheat the oven to 360° C (conventional).
2.
Whisk the egg, sugar, vanilla sugar and salt until fluffy. Sieve the corn starch, flour and cocoa into the mixture and mix well. Carefully add the oil and mix well.
3.
Pour into a loose-bottomed cake tin lined with baking paper and bake in the hot oven for 15-20 minutes. Allow to cool.
4.
For the cream, whisk QimiQ Classic smooth. Add the melted chocolate and sugar and mix well. Fold in the whipped cream.
5.
Place the cold base into a cake ring and cover with the cream. Chill for at least 4 hours (preferably over night).
6.
Remove from the ring, halve the cake vertically and position the two curved edges to touch each other (see photo). Cut 3 semi-circles out of each of the straight edges with a biscuit cutter or glass. Place 2 semi circles together for the head and use two seperate semi-circles as ears.
7.
Draw wing and ear contours with melted chocolate, cut eyes and teeth out of marshmallows and use a cocktail cherry as the nose.
