Balinese 100% Chocolate Texture Cake

CHOCOLATE SUGAR DOUGH (PÂTE SUCRÉE)

Ingredients

• 120 g Unsalted Butter
• 50 g Icing Sugar
• 1 g Salt
• 45 g Whole Eggs
• 180 g Medium-Protein Flour
• 20 g Cocoa Powder
• 25 g Almond Flour

Instructions

1. Cream the butter, icing sugar, and salt together in a mixing bowl using a paddle attachment.
2. Slowly add the eggs, scraping down the sides of the bowl as needed.
3. Sift in the flour and cocoa powder, mixing until just combined into a smooth dough.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Roll the dough to a thickness of 2–3 mm between two sheets of parchment paper.
6. Cut the dough to fit 6-cm diameter tart rings, then chill for an additional 10 minutes.
7. Lightly butter the tart rings.
8. Place the rings on a baking sheet lined with a silicone mat (Silpat) and line the rings with the dough.
9. Prick (dock) the base of the dough gently with a fork.
10. Bake at 175°C for 6 minutes.

MOELLEUX GANACHE (SINGLE ORIGIN)

Ingredients

• 15 g Milk
• 18.5 g Cream
• 16.5 g Glucose
• 45 g Embassy Bali Single Origin Dark Couverture Chocolate 69%
• 5 g Unsalted Butter

Instructions

1. Bring the milk, cream, and glucose to 80°C.
2. Pour the hot liquid over the melted chocolate.
3. Emulsify using an immersion blender.
4. When the ganache cools to 35°C, add the butter and blend until smooth.

CHOCOLATE SPONGE

Ingredients

• 75 g Egg Yolks
• 208 g Whole Eggs
• 166 g Sugar (1)
• 201 g Egg Whites
• 52 g Sugar (2)
• 48 g Medium-Protein Flour
• 48 g Cocoa Powder

Instructions

1. Whip the egg yolks, whole eggs, and sugar (1) together until light, pale, and thick (ribbon stage).
2. In a separate bowl, whip the egg whites and sugar (2) into a soft-peak meringue, then gently fold into the yolk mixture.
3. Sift in the flour and cocoa powder, folding gently until fully incorporated.
4. Spread the batter evenly onto a baking tray lined with parchment paper and bake at 170°C for 8 minutes.

SINGLE ORIGIN CRÉMEUX 69%

Ingredients

• 50 g Milk
• 50 g Cream
• 20 g Egg Yolks
• 20 g Sugar
• 65 g Embassy Bali Single Origin Dark Couverture Chocolate 69%
• 5 g Gelatin Mass

Instructions

1. Bring the milk and cream to a boil.
2. Whisk the egg yolks and sugar together in a separate bowl, then temper by pouring in a splash of the hot cream mixture while stirring.
3. Return everything to the pan and cook to 83°C (crème anglaise stage), then strain over the chopped chocolate.
4. Add the melted gelatin mass and blend with an immersion blender until emulsified.

WHIPPED GANACHE (SINGLE ORIGIN)

Ingredients

• 50 g Cream (1)
• 2.5 g Glucose
• 50 g Embassy Bali Single Origin Dark Couverture Chocolate 69%
• 150 g Cream (2)

Instructions

1. Bring cream (1) and glucose to 80°C.
2. Pour the hot liquid over the melted chocolate, then emulsify with an immersion blender.
3. Stir in cold cream (2) using a silicone spatula until smooth.
4. Cover with plastic wrap touching the surface directly (contact wrap) and refrigerate overnight.

ASSEMBLY

1. Arrange the baked tart shells on a tray.
2. Pour 13 g of Moelleux Ganache into each shell and allow to set.
3. Stamp out pieces of chocolate sponge using a leaf-shaped ring cutter and place one piece on top of the set ganache in each tart.
4. Whip the chilled whipped ganache to medium-soft peaks (about 80% firm/pipeable). Transfer to a piping bag and pipe on top of the tart.
5. Place a portion of the Crémeux directly in the center on top of the tart.