Indigo Cake

Whip yolks and sugar to a stiff sabayon.

Whip whites and sugar to a still merangue.

Fold it together.

Slowly add dry ingredients.

Add melted butter.

Spread to thin sheets.
Bake it on 180C - 12mins.

Boil cream and invert sugar together.

Add tea leaves and let it infuse together for 10 mins.

Add chocolate and blend it together.

Add softened butter on the end and blend again.

The berries can be fresh or frozen.

Add gelatin.

Blend it together.

Melt butter and mix with chocolate

Mix it with Paillete Feillutine.

Melt to 55C.

Melt with Chocolate.

Put the sugar and eggs to mix.
When the sugar and eggs have mixed take off mixer.
Mix together the eggs with the melted chocolate and butter.

Add in flour and mix together.
Spread across tray with baking paper.
Bake at 160C for 5mins.

Heat until boiling point and then take off stove.

Cook a crème anglaise to 85C.

Pour the liquid over chocolate previously prepared in a bowl.
Mix together and blend for perfect mix.

Place the super moinst sponge in the bottom of deep tray.
Place thin layer of crunch.
Pour ganache over layer of crunch.
Press it flat.
Cover with chocolate sponge.
Pour over all berry jam/make sure it is flat and even.
Cover with one more sponge.
Pour over cremaux.
Make it flat.
Rest in the freezer overnight.