For 8 half an egg shells
Chocolate sponge cake
20 g flour
20 g starch
22 g cocoa powder
90 g fresh egg yolk
90 g caster sugar
90 g fresh egg white
40 g butter
Sieve the flour, the starch and the cocoa.
Raise the yolks with two thirds of the sugar to obtain a liquid dough. Raise the egg whites at 20 °C (70°F) and progressively pour the remaining sugar.
Melt the butter and incorporate the yolks and sugar to the mixture, add the flour, the starch and the cocoa and a small quantity of whisked egg whites. Finally, softly mix the egg whites with the rest of the mix and spread it in
s moulds before cooking at 200 °C (390°F) for 10 minutes.
Mascarpone light cream
90 g sugar
30 g water
80 g egg yolk
5 g gelatine sheet
25 g water (for the gelatine)
200 g Chantilly cream
200 g mascarpone
½ a vanilla pod
Mix the sugar and the water and bring the temperature of the syrup to 35 °C (95°C). Add the egg yolk and cook at 82 °C (180°F). Pour into a round-bottomed mixing bowl and raise with an electric whisk to obtain a pâte à bombe (eggs whisked with the hot syrup).
Add the water to the gelatine to rehydrate and melt in the microwave oven, incorporate to the raised pâte à bombe.
Meanwhile, raise the Chantilly cream and the vanilla pulp with an electric whisk and softly incorporate the mascarpone and the pâte à bombe.
8 polycarbonate moulds in the shape of half eggs, 20 cm high
250 g black chocolate couverture
550 g mascarpone light cream
300 g chocolate sponge cake
300 g coffee (expresso)
15 g cocoa powder
150 g crunchy praline
Create an empty shell by pouring chocolate at 30°C (85°F) in each mould and letting it solidify on baking paper at room temperature.
Pour 150 g of mascarpone light cream in each chocolate mould and cover with a layer of sponge cake. Pour the expresso, helping with a brush.
Repeat by adding another layer of cream and covering with sponge cake, soaked with coffee.
Finish with a final layer of mascarpone cream.
Reserve in the refrigerator for 2 hours.
Finally, unmold the half shells and, before serving, sprinkle cocoa powder and decorate with crunchy praline.
Roberto Rinaldini, an Italian pastry chef, opened his first shop in Rimini in 2000, followed by a second in 2008. He now has outlets in Milan, Florence and Tokyo, where he offers beautifully-crafted and original creations, both sweet and savoury, and uncompromising in his use of the finest fr [...]Read more