Chocolate Flower Pot


Almond Cake
  • Sift the cocoa powder, almond flour, Tegral Satin CL Cream Cake and flour. 
  • Melt the Coverlux Dark and heavy cream to 104F.  Whip the egg whites and sugar.  
  • Fold the Coverlux Dark and heavy cream into the whipped egg whites.  Fold in the sifted dry ingredients.  
  • Bake at 350°F for 15-18 minutes.  
  • Once the cake is baked trim the top and hollow the center with a round apple corer/ peeler. 

Chocolate Coating
  • Mix Belcolade Noir Selection - 100% with 10% - oil and 15% - sesame seeds. 
  • Melt the Chocolate and mix in the oil. Add the sesame seeds. 
  • Dip the frozed cake in the chocolate.

  • Make an English Cream: Heat the milk, heavy cream, sugar and yolks to 185°F. 
  • Strain through a sieve over the Belcolade Lait Selection and Cocoa Butter. 
  • Mix with a hand blender till it is homogeneous. Fill the center of the cakes. 
  • Chill in the fridge for 30 minutes so the chocolate can crystallize before freezing – if you need to freeze your cake.

Chocolate Chantilly
  • Melt the Belcolade Noir Selection to 115°F. 
  • Whip the Cream to a soft peak. 
  • Add a small amount of whipped cream to the melted chocolate then add the rest of the whipped cream. Use right away. 
  • Pipe it on top of the cake then add the chocolate garnish.

  • Decorate with candied nuts, micro green and chocolate.

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