"Selva Negra"

Original recipe by Mickaël Azouz.

Chipolata

‘Chipolata’ Mousse

• Black glaze - 700 g
• Fresh butter - 370 g
• Syrup at 30 ºC - 150 g

Italian style. Whisk until stiff peaks form:

• Egg whites - 500 g
• Sugar - 100 g

Cook at 121 °C:

• Sugar - 400 g
• Water - 150 g

Mix everything carefully with a spatula to make the Chipolata mousse.

Light vanilla cream

Custard:

• Milk - 1 litro
• Egg yolks - 8
• Custard powder - 60 g
• Sugar - 250 g
• 1 vanilla pod

Add a litre of cold, whipped light cream.

Assembly

Cut a chocolate sponge cake into three layers.
1st layer: Chipolata mousse and Griottines.
2nd layer: light vanilla cream and Griottines.
3rd layer: sponge cake.

Coat the cake, pour over the vanilla cream and decorate with chocolate shavings cut using a vegetable peeler.

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