Brick

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Brick

Ingredients

Egg white - 7.1 oz
Chicken Egg - 1 piece
Sugar - 5.6 oz
Liquid dark chocolate - 3.9 oz
Cocoa Powder - 0.7 oz
Butter - 4.6 oz
Chocolate 53% - 4.9 oz
10% cream - 15 fl oz
Praline - 1.4 oz
Creamy frosting - 2.1 oz
Sour Cream - 5.3 oz
Gelatin - 1 piece
Egg Liqueur - ½ spoons
Bananas - 1.4 oz
Ground Cinnamon - a pinch
Cocoa Powder - 3.5 oz
Chocolate - 2.6 oz

Step by Step guide

Step 1

Beat the egg whites with 125 grams of sugar. Melt 120 grams of butter, then add dark chocolate, followed by the whole egg, egg yolks, and cocoa powder. Combine with the beaten egg whites and pour into a baking dish. Bake for twenty-five minutes at 338°F.

Step 2

For the chocolate mousse, melt 53% dark chocolate, whip 225 ml of cream, and gradually fold it into the chocolate while whisking.

Step 3

For the caramel, cook 25 grams of sugar with a teaspoon of water until it turns brown. Add a tablespoon of cream and 10 grams of butter, and mix well. For the praline mousse, whip 190 ml of cream. In a separate bowl, combine the caramel, 110 grams of sour cream, liqueur, and praline. Add the pre-soaked gelatin. Fold this mixture into the whipped cream.

Step 4

To make the banana sauce, blend a banana with 40 grams of sour cream, 10 grams of sugar, and half a tablespoon of cream, then strain.

Step 5

For the velour, melt the cocoa butter and chocolate separately, then mix them together. Place the sliced sponge cake into molds, layer with chocolate mousse, and then praline mousse. Cover with the velour. Serve with banana sauce.