Power of passion

Bring to boil all ingredients.
Add gellatin at the end.
Blitz with hand blender.
Pour into mold.

Boil the milk and whipping cream in a pot.

When it is boiling take off the stove, add the tonka bean and close the lid for the ingredients to infuse.

When the ingredients have infused, remove the tonka bean, cool, and then measure the yolks, sugar and the milk and whipping cream into a pot.

Whip to a temperature of 84C and then remove from stove and add gellatin. Allow to cool to 40c

Melt to 55C.
Mix together the crème anglaise and the whipped cream, and then after that mix together that mass with previously melted chocolate.

Put eggs, sugar, and coffee to whip in a mixer.

Melt to 55C.
Melt together with Chocolate.

Measure flour and baking powder in one bowl.
When the ingredients have been properly whipped take off mixer.
While mixing with a silicone paddle,pour the chocolate into the eggs and sugar mix.
When the ingredients have been properly mixed, add the flour and baking powder.
Pour the mass into a 60x40cm tray with baking paper.
Properly distribute with a palette knife and put to bake into the oven at 160C for 10 mins.
When it is done baking take out of the oven and let it cool down.

Melt at 55C

Measure into separate bowl

Measure into separate bowl

Mix together the Chocolate, Feullatine and Praline Paste.
After mixing distribute and even out on the previously baked soft chocolate sponge with a palette knife.
Put to cool making sure that it is low enough temperature for the soft chocolate sponge and the crunchy to firmly connect.

Bring to boil water, sugar and glucose

Add gelatin

Pour over chocolate and cream.
Mix it all well with a hand blender.

Rest it overnight
Use at 34c

Prepare the mould for the cake.
Pour the mousse into the mould 1/3rd
Put the previously frozen vanilla passion fruit jelly insert into the cake mould.
Fill the rest of the mould with mousse
Cut out the proper shape for the cake mould from the Chocolate Sponge and put it into the mould. (4.5cm in diameter)
Even over with a bit of mousse and put into freezer to cool and strengthen overnight at -15C.
When it has rested overnight take out of the mould, glaze, decorate and serve.

Moulds used:
Cake mould: SIlikoMart SF163
Insert mould: SilikoMart SF005
Ball decoration mould: Pavoni Italia PX4314