Nutty Chocolate

Microwave Flourless Sponge Cake

Make a French meringue with the egg whites and the sugar, aside whip the egg yolks (sabayon texture) and fold the two preparations together until fully incorporated. Follow the same way with sifted cacao powder. Place the mixture in a disposable paper cup with a small cross cut at the base. Fill half of the glass and put it in the microwave for 45 seconds, like a siphon sponge cake. As soon as it is out, turn over on wax paper. Repeat the process until the whole mixture is cooked. Set aside in the glass until use.

Dark Chocolate Ecuador 65% Ganache

Heat the cream with the honey at 60 ° C. Add to the chocolate and form a Ganache. Perfect the emulsion with an immersion blender. When the mixture reaches 35 ° C add the butter and reprocess. Place the Ganache in a medium sized ring and let crystallize.

Chantilly Chocolate Mousse

Heat the milk and add the previously hydrated gelatin (5 times its weight in water) until melted. Add it to the molten chocolate formingra Ganache, perfect the emulsion with an immersion blender. Verify that the Ganache is at 40-45 ° C to add the semi-cured heavy cream in 3 parts. Place the mousse on the Ganache and freeze.

Nut Rocks

Make a dry caramel with the sugar and add the cinnamon powder. Place all the nuts in the caramel and move vigorously so that all are covered evenly. Put everything on a silpat that is not regular or separated, and when they cool break them and have irregular rocks.

Assembly

Place the demolded ganache and mousse cylinder in the center. Place pieces of sponge cake and rocks of caramel and nuts on the edges. Accompany with a vanilla sorbete quenelle.