Directions
- Milk Chocolate 40gram
- Butter 20gram
- Nutella 180gram
- Rice crispies 120gram
- Dark Chocolate 140gram
- Milk Chocolate 80gram
- Thick Liquid Cream 185gram
- Whipped Cream 160gram
- Gelatin 10 grams
- Lemon Juice 50 ml
- Butter 100 grams
- Sugar 100 grams
- Egg yolks 100 grams
Steps
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1
Done
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To make the base of the cake keep ready a big plate and a ring mould 9” dia. Melt chocolate on a double boiler, remove and mix in butter, nutella and rice crispies. Now place the mould on the plate and pour in this mixture and press it gently to form a base. Be sure to spread it evenly inside the ring mould. Keep in a refrigerator. |
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2
Done
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For the lemon curd mix all the ingredients in a bowl and cook over a double boiler till it becomes creamy and thick. Cool and fill in a piping bag. |
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3
Done
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Soak the gelatin in 100ml of water and let it bloom for 10 mins. Meanwhile for the mousse, separately melt dark and milk chocolate. Remove from heat and mix in the liquid cream. Now gently fold the stiffly whipped cream. Melt the gelatin in a microware or on gas and slowly pour it in the mixture. Fold it carefully. Fill a piping bag. |
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4
Done
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Now remove the cake base from the refrigerator and pipe a layer of the lemon curd. Now on top of this add a layer of chocolate mousse. Use up the entire mousse. |
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5
Done
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Now refrigerate for atleast 2 hours. Now remove from ref and run a warm knife around the inner side of the mould and gently remove the mould. Dust with cocoa powder and garnish with fruits of your choice. |
