Black and white chocolate cake with quince jelly

Name: Black and white chocolate cake with quince jelly
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 175 g white couverture; 2 sheets Gelatine; 2 Egg yolk (size M); 5 Eggs (size M); 450 g Whipped cream; 300 g Dark chocolate; 125 g Butter; 125 g Sugar; 1 pinch Salt; 75 g crushed almonds; 1 TABLESPOON Cocoa powder; 75 g Flour; 2 TEASPOONS Baking Powder; 30 g Coconut oil; 3-4 Tbsp Quince jelly; 7-10 Tbsp Fat and flour

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

175 g white couverture
2 sheets Gelatine
2 Egg yolk (size M)
5 Eggs (size M)
450 g Whipped cream
300 g Dark chocolate
125 g Butter
125 g Sugar
1 pinch Salt
75 g crushed almonds
1 TABLESPOON Cocoa powder
75 g Flour
2 TEASPOONS Baking Powder
30 g Coconut oil
3-4 Tbsp Quince jelly
7-10 Tbsp Fat and flour

Directions

1
Coarsely chop the chocolate coating and carefully melt it in a bowl over a warm water bath. Soak the gelatine in cold water. Beat the egg yolks and 1 egg in a bowl over a hot water bath until creamy. Whip 350 g cream until stiff. Squeeze the gelatine and dissolve in the warm egg mixture. Stir in half of the cream and the chocolate coating and chill until the mixture begins to gel. Carefully fold in the remaining cream.
2
Pour the mousse into a bowl and chill for approx. 3 hours (mousse should be spreadable). Break 150 g chocolate into pieces. Melt butter and chocolate in a bowl over a warm water bath. Beat 4 eggs, sugar and 1 pinch of salt until creamy with the whisk of the hand mixer. Slowly stir in the chocolate butter. Mix almonds, cocoa, flour and baking powder and stir in. Pour the dough into a greased and floured springform pan (26 cm Ø) and bake in a preheated oven (electric range: 175 °C / fan oven: 150 °C/ gas: level 2) for 25-35 minutes. Remove the cake from the edge and let it cool down. Break 50 g chocolate into pieces. Melt chocolate and 5 g coconut oil in a bowl over a warm water bath. Spread the chocolate thinly on a cool marble board or the back of a baking tray and refrigerate. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. Put the rolls in a cool place. Cut the cake in half horizontally.
3
Remove the cake from the edge and let it cool down. Break 50 g chocolate into pieces. Melt chocolate and 5 g coconut oil in a bowl over a warm water bath. Spread the chocolate thinly on a cool marble board or the back of a baking tray and refrigerate. As soon as the chocolate is firm, scrape with a spatula or pallet of rolls. Put the rolls in a cool place. Cut the cake in half horizontally. Warm the quince jelly and stir until smooth, then spread on the bottom cake layer. Place the 2nd cake base on top. Spread the cake with chocolate mousse all around using a pallet and refrigerate again for at least 1 hour. For the glaze, melt 100 g chocolate, 100 g whipped cream and 25 g coconut oil in a saucepan, stirring occasionally. Leave the icing to cool lukewarm, then spread it on the cake, spread it evenly and let it run down the edge of the cake. Chill the cake for another 1 hour. Before serving, decorate the cake with chocolate rolls
4
Warm the quince jelly and stir until smooth, then spread on the bottom cake layer. Place the 2nd cake base on top. Spread the cake with chocolate mousse all around using a pallet and refrigerate again for at least 1 hour. For the glaze, melt 100 g chocolate, 100 g whipped cream and 25 g coconut oil in a saucepan, stirring occasionally. Leave the icing to cool lukewarm, then spread it on the cake, spread it evenly and let it run down the edge of the cake. Chill the cake for another 1 hour. Before serving, decorate the cake with chocolate rolls
5
4 1/2 hours waiting time