For 10 small individual cakes
- 1 frame 21 x 21 cm
- 10 half-sphere silicone moulds Ø 3 cm & Ø 7 cm
- 1 round cookie-cutter Ø 6 cm
- Almond biscuits
- Creamy Turrón
- Black chocolate mousse
- Olive oil biscuit
- Black shiny icing
- 150 g slivered almonds
- 150 g sugar
- 75 g egg whites
- 35 g egg
- 0,5 g salt
Mix all ingredients and put away in the fridge for 24 to 48 hours.
On a previously buttered and lightly floured baking plate, create circles of dough.
Bake at 190°C to obtain a light golden colour.
Once out of the oven, lay the dough in the shape of tiles with a bottleneck.
Leave to cool and store away from humidity.
- 20 g cream 35 % fat
- 0,8 g gelatine in leaves
- 140 g turrón Jijona D.O.*
- 75 g whipped cream 35 % fat
* Denomination Origen (corresponding to the French IGP)
Warm up the cream slightly in a saucepan and melt the gelatine leaves inside it.
Take away from the heat, pour the turrón cut into small pieces and emulsify with a blender equipped with a blade. Store in a cool area and, when the mix has reached 22°C, add the whipped cream.
You may now pour the mix in the Ø 3 cm half-sphere moulds and freeze.
Black chocolate mousse
- 60 g cream 35 % fat
- 60 g milk
- 40 g egg yolks
- 35 g caster sugar
- 150 g black couverture chocolate 65 % cocoa
- 300 g lightly whipped cream
Warm up the 60g of cream, the milk and the sugar in a saucepan.
Slowly pour the egg yolks and bake at 82°C, stirring regularly with a whip.
Pour the mix on the chopped chocolate and emulsify thoroughly in a blender.
When the mix reaches 38°C, delicately add the whipped cream.
Olive oil biscuit
- 40 g egg
- 35 g sugar
- 25 g milk
- 35 flour
- 3 g baking powder
- 15 g Marcona almond powder with the skin
- 2 g lemon zest
- 30 g olive oil
Raise the eggs with the sugar and gradually add the milk.
Pour the mix in the bowl of a mixer and delicately incorporate the flour mixed with the almond powder, the lemon zest and the baking powder.
Finish by slowly adding the olive oil.
Pour in a 21 x 21cm frame and bake at 200°C during 10 to 12 minutes.
When the biscuit is cold, cut it in circles with a round cookie-cutter.
Black shiny icing
- 180 g glucose
- 150 g water
- 125 g sugar
- 100 g condensed milk
- 14 g gelatine in leaves
- 150 g black couverture chocolate 70 %
Bring the glucose, the water and the sugar to a boil and add the condensed milk and the gelatine, then bring back to the boil.
Pour the mix over the chocolate couverture and emulsify thoroughly with a blender.
Use at 35 to 40°C on well frozen cakes.
Fill the Ø 7 cm half-sphere moulds half-way with the chocolate mousse and add the frozen creamy turrón.
Cover the turrón completely with a last layer of chocolate mousse and lay an olive oil biscuit on top before putting to the freeze for 8 hours.
Place the cakes on a plate and cover with the black shiny icing (35-40 °C) before putting away in the refrigerator.
To finish, decorate with a few almond biscuits.
To be tasted fresh.
The Dalua House has been around for 30 years. They select the best raw materials for tarts, cakes, entremets, chocolates and pastries. The Dalua House is famous for its millefeuille, croissants and cookies. They have a very Mediterranean flair, using almonds, oranges and olive oil a lot in their cre [...]Read more