Chocolate Fantasy (Chocolate Fantastik)

Chocolate fantastik

INGREDIENTS:
For the crust (Nutella brownie) for a cake mold with a 24-25 cm diameter:
3 eggs
300 g Nutella or another chocolate spread with hazelnuts
80 g sugar
50 g all-purpose flour
50 g ground hazelnuts
a pinch of salt

For the cocoa mousse:
200 ml liquid cream (35% fat content)
100 g powdered sugar
20 g cocoa

For the white cream:
100 g mascarpone
100 g liquid cream (35% fat content)
100 g white chocolate
30 g butter
1-2 tablespoons powdered sugar (optional)
vanilla

300 g Nutella or another chocolate spread with hazelnuts

For the decorative cocoa jelly cubes:
100 ml water
80 g sugar
15 g cocoa
5 g gelatin sheets

For decoration:
small white and brown waffle balls
golden sugar candy balls

PREPARATION:
The cocoa jelly cubes
Soak the gelatin sheets in cold water for a few minutes.
Heat the water with sugar and cocoa until they boil and remove from the heat. If lumps begin forming sift the mixture and add the softened gelatin sheets. Stir until they melt. Transfer the mixture into a box or a container with a flat bottom onto which you’ve placed acetate foil or baking paper. I used an ice-cream box.

Chocolate fantastik

Close the container and leave it in the fridge for several hours until the mixture jellifies completely. Remove the cocoa jelly helping yourself with the acetate foil and cut it into small cubes.

Crust (Nutella brownie)
Separate the egg whites from the yolks. Whisk the egg whites with the salt until they form peaks.
Beat the yolks with the sugar in a separate bowl until fluffy. Add the Nutella and beat again. Then add the flour, ground hazelnuts and whisked egg whites. Beat carefully with a spatula until they combine. Put the mixture into a cake mold with a removable bottom, covered with baking paper. Bake in a pre-heated oven at 200°C for about 20-25 minutes. Check whether the brownie is ready using a wooden skewer or a toothpick.
Let it chill completely.

Cocoa mousse
Pour the liquid cream into a bowl and sift the cocoa and powdered sugar onto it. Beat with a mixer until it forms peaks and transfer into a pastry bag with a curly tip. Leave it in the fridge.

White cream
Melt the white chocolate and the butter in bain-marie.

Beat the cream with the sugar and vanilla until it forms peaks. Add the mascarpone and melted white chocolate and beat for a short time until they combine. Pour the white cream into a pastry bag with a smooth circular tip.

Pour the Nutella into another pastry bag with a smooth circular tip. If the chocolate spread is too soft and liquified put it in the fridge for 30 minutes to harden.

Transfer the brownie into a cake mold. Pip from each of the 3 creams onto it until you cover it completely. Put some of the jelly cocoa cubes. Decorate with waffle balls and sugar candy balls.

Chocolate fantastik

Chocolate fantastik

Chocolate fantastik

Chocolate fantastik

Chocolate fantastik