CHOCOLATE FUDGE SPRING CAKE

A celebration of the season with chocolate and foraged wild spring flowers.

INGREDIENTS (makes 1 layered cake of 20 cm ⌀)

For the chocolate fudge cake layers:

190 g cake flour
190 g granulated sugar
180 g good quality butter, softened at room temperature 
128 g cocoa powder, Dutch processed 
1 + ½ teaspoon (tsp) baking soda
1 tsp baking powder
½ tsp fine sea salt
2 eggs at room temperature
240 ml buttermilk 

For the whipped chocolate ganache:

200 g good quality dark chocolate with a minimum 50% cocoa
150 g heavy cream, to use for melting the chocolate
350 g heavy cream, to add it later 

EQUIPMENT 

3 spring forms of 20 cm ⌀
Stand or hand mixer
Knife
Cutting board
Whisk
Rubber spatula
Cooking pan + bowl (for the bain marie)
Mixing bowl
2 Icing bags
Icing tips with the shape of your preference (I used a round one with 14 mm ⌀ and an open star)

EXECUTION

Prepare the chocolate ganache one day in advance:

Chop the chocolate in small pieces. In ‘bain-marie’, over low fire, warm up the chocolate together with 150 g heavy cream, until the chocolate melts. Remove it from fire and emulsify it - using a beamer or a whisk. Let it cool to room temperature and then add the remaining 350 g heavy cream. Cover the ganache with a piece of plastic wrap so that it touches the surface of the ganache and let it rest overnight in the fridge. 

For the chocolate fudge cake layers: 

Grease the round spring forms with a generous layer of good quality butter and set them aside for later.
In a large mixing bowl, sieve in the cake flour, the cocoa powder, the baking soda, and the baking powder. Add the sea salt and mix well – using a whisk.
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the sugars, and the contents of the vanilla pod. Cream it for another 7 minutes until the butter is lighter in color and texture. 
Add one egg and mix until it is completely incorporated. Then add the second egg and beat to a smooth mixture.
Gradually add 1/3 of the dry ingredients (cake flour, cocoa powder, baking soda, baking powder, sea salt) and 1/3 of the buttermilk. Mix well. Continue with the rest portion of ingredients and mix well to a smooth and homogenous batter.
Divide the dough portion to your spring forms. Bake the cakes in preheated oven at 170°C (conventional) for 35-40 minutes until you insert a wooden skewer in the middle of the cakes and it comes out clean. When ready, let them cool completely on a cooling rack before frosting them.
When the cakes are cool, cut their upper part to create even cake disks for the built up.
Remove the chocolate ganache from the fridge, and let it rest at room temperature for at least 30 min before using it.
Then, in a stand or hand mixer - with the whisk attachment on - beat the ganache for 2-3 minutes until it has doubled in volume, it is fluffy and slightly lighter in color.
Transfer 2/3 of the whipped ganache portion in an icing bag with a round icing tip of 14 mm ⌀ and the rest in an icing bag with an open star tip. This is what I did but you can use any other tip of your preference.
Start building the cake by placing the first cake layer on a plate and stabilize it with a small dollop of whipped chocolate ganache.
Add some of the whipped chocolate ganache to create the first whipped ganache layer by adding ganache dollops in a spiral arrangement from the outer edge of the cake disk towards the center. Continue by adding the second cake layer and then the second whipped ganache layer. Lastly add the third cake layer on top and create a pattern with whipped ganache dollops in different shapes.
Decorate the cake with foraged spring flowers such as chamomile, dandelion and daisies.

NOTES


1: When the cake layers are completely cool, place the in the fridge for at least 30 minutes so that the containing fat in the cake firms up. In this way the cakes are going to be more compact and it will be easier to cut their tops off.
2: In order to keep the cake layers moist drizzle them with some light syrup you can make by boiling 4 tablespoons sugar with 150 ml water for 2-3 min.
3: If you don’t have icing bags use a ziplock bag and cut off one of the bottom corners of the bag and it is ready!

X

Alexandra 

OATMEAL COOKIES W/ DARK CHOCOLATE + fleur de sel

One of my favorite cookies with chocolate recipes inspired by Thalia Ho, it is here recreated with QUAKER oatmeal as the main ingredient. Slightly more airy and crispy cookie comparing to the original one as a result of the finely ground oats. #Quakergreece

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INGREDIENTS (makes 12-14 small cookies of approximately 35 g each)

180 g QUAKER wholegrain rolled oats
50 g granulated sugar
40 g light brown sugar or coconut sugar for a decadent caramel flavor
¾ tsp baking powder
½ tsp baking soda
½ tsp sea salt
the contents of one vanilla pod
130 g good quality butter, cubed + at room temperature
1 medium egg, at room temperature
160 g dark chocolate, roughly chopped
some fleur de sel for final sprinkling

EXECUTION

 In a food processor, blend the QUAKER wholegrain rolled oats to fine powder. Add the baking powder, baking soda, sea salt and blend well. Set this mix of dry ingredients aside for later.

In a stand or hand mixer with the paddle attachment on, beat the cubed butter with the sugars at high speed for at least 10 minutes and until it is fluffy and light in color and texture. Slice the vanilla pod open, squeeze out its contents and add it to the butter. Blend one more time until the black vanilla seeds are evenly spread in the butter-sugar mix.

Add the egg and blend it well with the rest of ingredients at a low to medium speed. At low speed, slowly add the mix of dry ingredients and blend well until it is well incorporated in the cookie dough.

Add the roughly chopped dark chocolate and let the cookie dough rest in the fridge covered for at least 30 minutes.

Form little round balls of approximately 35 g - using a spoon or an ice cream scoop – and spread them evenly on an oven tray that you have previously lined with some baking paper.

Let them rest at room temperature for 30 minutes. Sprinkle the cookies with some sea salt for extra flavor.

Bake them in preheated oven at 180°C (conventional) or 160°C (fan function) for 20-25 minutes until golden brown.

TIP: Let the cookie dough for one day covered in the fridge to fully develop its flavor. In this case the cookie will be slightly chewier (due to the hydrated oatmeal) if you like that.

x

Alexandra

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

Cookies βρώμης με σοκολάτα υγείας και ανθό αλατιού

#Quakergreece

ΥΛΙΚΑ (για 12-14 μικρά cookies – 35 γρ περίπου)

180 γρ νιφάδες βρώμης ολικής άλεσης QUAKER
50 γρ λευκή ζάχαρη κρυσταλλική
40 γρ καστανή ζάχαρη ή ζάχαρη καρύδας για ένα γευστικό αποτέλεσμα με τόνους καραμέλας
¾ tsp baking powder
½ tsp μαγειρική σόδα
½ tsp θαλασσινό αλάτι
το περιεχόμενο απο ένα στίκ βανίλιας
130 γρ καλής ποιότητας βούτυρο αγελάδος, σε κύβους και σε θερμοκρασία περιβάλλοντος
1 μέτριο αυγό, σε θερμοκρασία περιβάλλοντος
160 γρ σοκολάτα κουβερτούρα, χοντροκομμένη
λίγο ανθό αλατιού Μεσολογγίου για να ρίξετε πάνω απο τα cookies πριν το ψήσιμο

 ΕΚΤΕΛΕΣΗ 

Με τη βοήθεια μίξερ, μετατρέπουμε τις νιφάδες βρώμης ολικής άλεσης QUAKER σε λεπτή σκόνη. Προσθέτουμε το baking powder, τη μαγειρική σόδα, το θαλασσινό αλάτι και ανακατεύουμε καλα. Κρατάμε αυτό το μείγμα των ξηρών υλικών στην άκρη για αργότερα.

Σε ένα μίξερ - με το φτερό - χτυπάμε το βούτυρο μαζί με τα δύο είδη ζάχαρης, σε υψηλή ταχύτητα, για τουλάχιστον 10 λεπτά μέχρι να αφρατέψει. Κόβουμε κατα μήκος το στικ βανίλιας και πιέζουμε να βγεί το περιεχόμενό της. Προσθέτουμε το περιεχόμενο του στικ βανίλιας στο βούτυρο και ανακατεύουμε άλλη μια φορά μέχρι να διασπαρούν ομοιόμορφα τα μαύρα σποράκια της βανίλιας σε όλο το μείγμα.

Προσθέτουμε το αυγό σε θερμοκρασία δωματίου (όχι κατευθείαν απο το ψυγείο παγωμένο) και χτυπάμε - σε χαμηλή ταχύτητα - μέχρι να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά. Σε χαμηλή ταχύτητα, προσθέτουμε σταδιακά το μείγμα των ξηρών υλικών που κρατήσαμε στην άκρη. Ανακατεύουμε μέχρι να ενσωματωθούν καλά με τα υπόλοιπα υλικά.

Προσθέτουμε τη χοντροκομμένη κουβερτούρα και ανακατεύουμε – με ένα κουτάλι ή σπάτουλα - μέχρι να αναμειχθούν τα κομμάτια σοκολάτας ομοιόμορφα στο ζύμη μας. Αφήνουμε τη ζύμη να ξεκουραστεί για τουλάχιστον 30 λεπτά σκεπασμένη στο ψυγείο.

Σχηματίζουμε μικρές σφαίρες των 35 γραμμαρίων περίπου – με τη βοήθεια ενός απλού κουταλιού ή ενός scoop παγωτού και τις απλώνουμε σε ένα ταψί που έχουμε προηγουμένως καλύψει με ένα κομμάτι χαρτί ψησίματος.

Αφήνουμε τα cookies να ξεκουραστούν σε θερμορκασία δωματίου για 30 λεπτά και τα πασπαλίζουμε με λίγο ανθό αλατιού.

Ψήνουμε σε προθερμασμένο φούρνο στους 180°C (συμβατική ρύθμιση) or 160°C (ρύθμιση αέρα) για 20-25 λεπτά μέχρι να ροδίσουν. 

TIP: Αφήστε τη ζύμη σκεπασμένη για ένα βράδυ στο ψυγείο για να ωριμάσουν και να μπλεχτούν οι γεύσεις της. Στην περίπτωση αυτή και εξαιτίας της ενυδάτωσης της βρώμης το cookie θα είναι ελαρφώς λαστιχένιο-μαλακό αν σας αρέσει αυτή η υφή.

x

Αλεξάνδρα

SPICED CHOCOLATE CUPCAKES W/ CRUNCHY OAT BITES W/ DARK CHOCOLATE // ΣΟΚΟΛΑΤΕΝΙΑ CUPCAKES ΜΕ ΚΑΝΕΛΑ ΚΑΙ ΖΑΧΑΡΗ ΚΑΡΥΔΑΣ

Cloudy crumb with the softness of a dark chocolate whipped ganache and the crunch of the oat bites.

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INGREDIENTS (makes 8-10 cupcakes)

For the cakes

160 g + extra for decoration QUAKER crunchy oat bites with chocolate
355 g cake flour
180 g softened butter at room temperature
120 g granulated sugar
55 g coconut sugar
2 eggs at room temperature
300 ml buttermilk // or any other milk + 2 tsp apple cider vinegar
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
the seeds from one vanilla pod
½ tsp ground cinnamon

For the chocolate ganache montée 

240 g heavy cream
100 g good quality dark chocolate with a minimum 50% cocoa

 EXECUTION

Chop the chocolate into small pieces. In ‘bain-marie’, over low to medium fire, warm up the chocolate together with the heavy cream, until the chocolate melts. Remove from fire and let it slightly cool. Cover it with a piece of plastic wrap and let it rest overnight at 10-15°C (approximate room temperature at winter time) or in the refrigerator for temperatures over 20°C.
Prepare a simple tray or muffin tray by arranging the cupcake paper cups and set it aside for later.
In a large mixing bowl, sieve in the cake flour, the baking powder, ground cinnamon and baking soda. Add the sea salt and mix well – using a spoon or a whisk.
In a stand or hand mixer – with the paddle attachment on – beat the softened butter for 2-3 minutes. Then add the sugars, and the contents of the vanilla pod. Cream it for another 7 minutes until the butter is lighter in color and texture.
Add one egg and mix until it is completely incorporated. Then add the second egg and blend to a smooth mixture.
Remove from the mixer, and add 1/3 of the dry ingredients (cake flour, baking powder, baking soda, ground cinnamon, sea salt) and 1/3 of the buttermilk (or milk with vinegar). Stir – using a wooden spoon or a spatula.
Continue with the rest of dry ingredients and the milk and mix well to a smooth batter. Lastly add the QUAKER crunchy oat bites with chocolate and mix well. Divide the batter to the paper cups until you fill up the 2/3 of each cup. Bake in preheated oven at 160°C for 25-30 minutes until you insert a wooden skewer in the middle of the cakes and it comes out clean. When ready, let them cool completely on a cooling rack before frosting them.
If you stored the chocolate ganache in the fridge, remove it from the fridge 30 min before using it.
In a stand or hand mixer with the whisk attachment on, beat the ganache for 3-4 minutes until grown in volume and fluffy. Transfer the ganache montée (whipped ganache) to an icing bag with a tip and frost your cakes. Decorate with QUAKER crunchy oat bites with chocolate + enjoy!

Notes:

- Start one day in advance to give the time to the ganache to rest and to the cupcakes to cool completely and be ready for the frosting.
- If you don’t have icing bags use a ziplock bag and cut off one of the bottom corners of the bag and it is ready!

x

Alexandra

— ΕΛΛΗΝΙΚΗ ΕΚΔΟΣΗ —

Σοκολατένια cupcakes με κανέλα και ζάχαρη καρύδας #Quakergreece

ΥΛΙΚΑ (για 8-10 cupcakes)

Για τα cupcakes

160 γρ + extra για διακόσμηση QUAKER τραγανές μπουκιές βρώμης με σοκολάτα
355 γρ αλεύρι μαλακό
180 γρ βούτυρο σε θερμοκρασία περιβάλλοντος
120 γρ ζάχαρη κρυσταλλική
55 g ζάχαρη καρύδας
2 αυγά σε θερμοκρασία περιβάλλοντος
300 ml ξινόγαλο // ή όποιο άλλο γάλα προσθέτοντας 2 κουτ. γλυκού μηλόξιδο
1 κουτ. γλυκού baking powder
½ κουτ. γλυκού μαγειρική σόδα
½ κουτ. γλυκού θαλασσινό αλάτι
το περιεχόμενο απο ένα στίκ βανίλιας
½ κουτ. γλυκού κανέλα τριμμένη

 Για τη ganache montée σοκολάτας

240 γρ κρέμα γάλακτος
100 γρ καλής ποιότητας σοκολάτα με ελάχιστο 50% κακάο

ΕΚΤΕΛΕΣΗ 

Κόβουμε τη σοκολάτα σε μικρά κομμάτια. Σε ‘bain-marie’, σε χαμηλή προς μέτρια φωτιά, ζεσταίνουμε τη σοκολάτα με τη κρέμα γάαλκτος μέχρι να λιώσει η σοκολάτα. Απομακρύνουμε απο τη φωτια και αφήνουμε τη ganache να κρυώσει λίγο. Σκεπάζουμε με ένα κομμάτι πλαστικής διαφάνειας και την αφήνουμε να ξεκουραστεί ένα βράδυ σε θερμοκρασία δωματίου 10-15°C ή στο ψυγείο αν η θερμοκρασία περιβάλλοντος είναι πάνω από 20°C.
Προετοιμάζουμε ένα απλό ταψί ή ταψί με θήκες για muffin, απλώνοντας τις χάρτινες φόρμες για τα cupcakes και το αφήνουμε στην άκρη για αργότερα.
Σε ένα μεγάλο μπώλ, κοσκινίζουμε το αλεύρι, το baking powder, τη μαγειρική σόδα και τη κανέλα. Προσθέτουμε το θαλασσινό αλάτι και ανακατεύουμε καλά – χρησιμοποιώντας ένα κουτάλι ή ένα σύρμα.
Σε ένα μίξερ – με το φτερό – χτυπάμε το βούτυρο για 2-3 λεπτά. Προσθέτουμε τη κρυσταλλική ζάχαρη, τη ζάχαρη καρύδας, το περιεχόμενο του στίκ βανίλιας και χτυπάμε για άλλα 7 λεπτά μέχρι το βούτυρο να αφρατέψει. Προσθέτουμε ένα αυγό και χτυπάμε μέχρι να ενσωματωθεί πλήρως με τα υπόλοιπα υλικά. Στη συνέχεια προσθέτουμε το δεύτερο αυγό και χτυπάμε καλά με το φτερό μέχρι να ομογενοποιηθεί το μείγμα. Αφήνουμε το μίξερ, και προσθέτουμε το 1/3 απο τα ξηρά υλικά μας (αλεύρι, baking powder, μαγειρική σόδα, κανέλα και θαλασσινό αλάτι) και το 1/3 απο το ξινόγαλο (ή το γάλα με το ξύδι).
Ανακατεύουμε καλά – χρησιμοποιώντας μία ξύλινη κουτάλα ή σπάτουλα. Συνεχίζουμε την ίδια διαδικασία με τα υπόλοιπα ξηρά υλικά και το γάλα. Τέλος, προσθέτουμε τις τραγανές μπουκιές βρώμης με σοκολάτα QUAKER και ανακατεύουμε καλά με κυκλικές κινήσεις.
Μοιράζουμε τη ζύμη στις χάρτινες φόρμες των cupcakes μέχρι να γεμίσει τα 2/3 της φόρμας.
Ψήνουμε σε προθερμασμένο φούρνο στους 160°C για 25-30 λεπτά μέχρι να βγαίνει καθαρή μία οδοντογλυφίδα όταν την εισάγουμε στη μέση του κέικ. Όταν είναι έτοιμα, τα αφήνουμε να κρυώσουν εντελώς πρίν τα διακοσμήσουμε με τη  ganache montée .
Αν αποθηκεύσαμε τη ganache στο ψυγείο, τη βγάζουμε 30 λεπτά πριν τη χρησιμοποιήσουμε.
Σε ένα μίξερ, με το σύρμα, χτυπάμε τη ganache για 3-4 λεπτά μέχρι να διογκωθεί. Μεταφέρουμε τη  ganache montée σε μία σακούλα ζαχαροπλαστικής και διακοσμούμε τα cupcakes. Προσθέτουμε μερικές τραγανές μπουκιές βρώμης QUAKER με σοκολάτα και είναι έτοιμα!

ΣΗΜΕΙΩΣΗ:

- Ξεκινήστε τη προετοιμασία τη προηγούμενη μέρα για να δώσετε στη ganache χρόνο να ξεκουραστεί και στα cupcakes να κρυώσουν εντελώς πρίν τα διακοσμήσετε.
- Αν δεν έχετε σακουλα ζαχαροπλαστικής, χρησιμοποιήστε ένα ziplock σακουλάκι και κόψτε μία απο τις ακριανές γωνίες του.   

 X

Αλεξάνδρα

CITRUS CURD PAVLOVA W/ FRESH LEMON THYME

Ethereal cloudy meringue with the freshness and revitalising power of citrus fruits. The sweet acidity of orange and the bitterness of kumquat. Fragranced with the lemony scent of lemon thyme.

CITRUS CURD PAVLOVA W/ FRESH LEMON THYME


SWISS MERINGUE
120 g egg whites (approximately 5 - 6 medium to large eggs)
205 g granulated sugar

CITRUS CURD
120 ml fresh orange juice, strained
2 kumquats, muddled in the orange juice to release their oils and flavour
50 g granulated sugar
2 large eggs (approximately 120 g), room temperature
2 large egg yolks (approximately 40 g), room temperature
2 teaspoons cornstarch
90 g good quality butter at room temperature 20°C - 25°C, cut into cubes
2-3 sprigs lemon thyme (alternatively: thyme)

WHIPPED CREAM
195 ml heavy cream, chilled

DECORATION
Thin orange slices, halved kumquats and sprigs of thyme

PREPARATION

SWISS MERINGUE
Make the swiss meringue a few hours in advance or preferably the night before.
Preheat the oven at 90°C (fan function) or 100°C (conventional).
In bain-marie over medium fire, combine the sugar and the egg whites. Warm it up while stirring occasionally until all the sugar is dissolved and the temperature of the mix reaches 45°C. If you don't have a candy thermometer to measure the exact temperature, you will know that it is ready when the solution is opaque and smooth to the touch (not grainy from the undissolved sugar). When ready, beat the sugar-egg whites solution using a stand or hand mixer (whisk attachment) at a medium-high speed. Whisk for at least 7-10 minutes until the meringue cools and glossy stable peaks are formed.
Transfer on a baking tray that you have previously lined with parchment paper, distribute evenly, and form a disk of meringue. Shape an indentation in the centre of the disk to leave space for the curd. Bake for at least 1 ½ hours (90 minutes) while turning the baking tray every 30 minutes for an even bake. When ready, turn off the oven and let the meringue cool completely in the oven with the oven door closed.

CITRUS CURD
In a mixing bowl, add the cornstarch. Throw in the first egg and whisk it thoroughly until it is well combined with the cornstarch and there are no lumps. Add the second egg and egg yolks and whisk until smooth. Muddle the kumquats in the orange juice and strain. In a pan, over low fire, warm up the citrus juice, sugar and lemon thyme (or thyme) until the sugar is completely dissolved. Add the eggs - cornstarch mixture slowly to the juices while constantly stirring - using a whisk. Continue whisking until the curd is thicker (after approximately 5 minutes). Remove from fire, and add the cubed butter at room temperature. Whisk until all butter is melted and well incorporated in the curd. Pass the curd through a sieve to remove the thyme sprigs and lumps in the curd that might have formed.
Set aside and let it completely cool until you assemble the pavlova.

WHIPPED CREAM
Place your mixing bowl in the freezer for 5 minutes to acquire the ideal temperature for beating your heavy cream. When ready, beat the chilled heavy cream - using a stand or hand mixer - (whisk attachment) until soft peaks form.

ASSEMBLING THE PAVLOVA
Place the meringue on a cake stand or serving disk. Add the cooled curd in the centre and let it softly drip on the side. Decorate the circumference of the meringue with the heavy cream. You can use an icing tip if you fancy practicing your icing skills.
Decorate with the sliced orange, kumquat and lemon thyme and enjoy this dream!

Good luck guys! 

X

Alexandra





ROSEBUD INFUSED CHOCOLATE MOUSSE W/ FEUR DE SEL

Silky delicate full body chocolate mousse with a subtile undertone of rose petals. Spiced up with some fleur de sel to intensify and highlight the flavours. Inspired + adjusted by Dominique Ansel’s Masterclass on chocolate mousse cake.

This recipe makes 6 small cakes of about 7.5 cm Ø

The chocolate mousse cakes consist of:

  • a soft almond chocolate ‘biscuit’ base, 

  • a rosebud infused chocolate mousse body and 

  • a chocolate mirror glaze.

TIME MANAGEMENT 

Make the chocolate biscuit and the mirror glaze one day in advance. The biscuit is better to rest overnight at room temperature before you use it and you will not have to wait too long for the glaze to cool when you need to use it.

ALMOND CHOCOLATE 'BISCUIT’
50 g oven-roasted almonds
5 g (½ tablespoon) confectioners sugar
80 g egg whites (2-3 eggs)
63 g granulated white sugar, extra fine
15 g cake flour 
15 g cocoa powder
a pinch of salt (‘fleur de sel’)

CHOCOLATE MIRROR GLAZE
100g sugar
73 g heavy cream (alternative: oat heavy cream)
5 g (2 teaspoons) powder gelatin, powdered - hydrate it with 28 g cold water
73 g water, room temperature
35 g cocoa powder

ROSEBUD INFUSED CHOCOLATE MOUSSE (makes x 6)
185 g semi sweet chocolate 70%
185 ml oat milk
270 ml heavy cream (alternative: oat heavy cream)
1 + 1/2 leaf gelatine
6 g dried rosebuds, stems removed
a pinch of salt

ONE DAY IN ADVANCE (DAY 0)

PREPARATION: ALMOND CHOCOLATE 'BISCUIT’

Preheat your oven at 150°C fan function - or 170°C conventional.
In a food processor, chop the oven-roasted almonds for 10-15 seconds. Add the confectioners sugar and continue to blend them for a few more seconds until you get a fine powder. Don’t blend them for any longer because the powder will start turning to paste.
Transfer in a mixing bowl and sieve in the cocoa powder and the cake flour. Stir well - using a spatula - and set aside.
In a stand mixer, beat the egg whites for a few seconds and until foamy and white. Then gradually add the fine granulated sugar and continue beating at medium-high speed for a few more seconds (at least 30) until all the sugar is dissolved, the meringue is glossy and stiff peaks have formed.

NOTE: I opt for fine sugar because it dissolves easily and faster in the egg whites. If you can’t find it at your local grocery store, you can pulse granulated sugar for a few seconds in the food processor to make it finer.

When your meringue is ready, sieve in ⅓ of the almond-cocoa-flour mix and fold it carefully - using a spatula - with round movements to avoid deflating the meringue. Then continue with the rest of the dry ingredients and fold them in the meringue until all the ingredients are well incorporated.
Lay a baking paper (or baking mat) on a baking tray and evenly spread the dough forming a rectangular of approximately 15 cm x 22 cm and 0.5 cm thickness.
Bake in a preheated oven for 15-20 min depending on the intensity of your oven. It will be ready if you insert a knife in the biscuit and it comes out clean.
Remove from the oven and let it slightly cool. Then, turn it upside down - very carefully to avoid breaking it - and remove the baking paper or baking mat. Let it cool completely on a cooling rack.
When the biscuit is cool, cut out 6 disks of the diameter of your forms (I had forms of  7,7 cm circumference). Transfer them in an airtight container and set aside until the next day.

PREPARATION: CHOCOLATE GLAZE
Mix the gelatin with the water and let it hydrate for at least 30 minutes.
In a pan, warm up the heavy cream and the sugar over medium heat, while stirring occasionally and until the sugar dissolves completely.
Hydrate the cocoa powder and mix it - using a spatula - to a smooth paste.
Add the gelatin to the warm heavy cream and sugar mix and stir well. Then add the cocoa powder paste.
Pass the mixture through a fine sieve to catch any cacao residues and set aside to let it cool. Transfer it in an airtight container and refrigerate it overnight. 

NEXT DAY (DAY 1)
Take the chocolate glaze, that you made the day before, out of the refrigerator and let it rest at room temperature.

PREPARATION: CHOCOLATE MOUSSE
Soak the gelatin leaves in cold water for at least 30 minutes.
Transfer the rosebuds (stems removed) in a pan together with the milk. Warm them up over medium heat until the milk is lightly steaming, paying attention that the milk won't boil. Remove from fire and let the rosebuds infuse for 10-15 minutes, depending on how intense you would like the rose scent to be. I kept it for 15 minutes because the scent will become lighter when you blend in the chocolate and whipped cream. Strain the roses and gradually pour the warm milk over the chocolate to melt it. First add the ⅓ of the milk portion and blend well - using a whisk - until milk and melted chocolate are properly emulsified. Continue with the rest of the milk. If your chocolate won’t melt easily, transfer the bowl to a ‘double boiler’ over medium fire paying attention not to overheat the chocolate (temperature shall not go beyond 45 °C.
Finalize it - using a beamer - to get a smooth texture of the chocolate - milk emulsion.
Strain the hydrated gelatin, squeeze out the excess water and add it to the ganache (chocolate - milk emulsion). Stir until smooth - using a whisk. Set the mix aside to slightly cool.
In the meanwhile, beat the chilled heavy cream until a smooth creamy consistency. When the ganache is cool enough, pour it slowly in the bowl with the whipped cream while stirring with circular movements - using a spatula. Continue until the ganache is fully incorporated in the whipped cream.
Transfer a portion of the mousse into round silicon forms. Leave a space of approximately 1 cm from edge of the form and place the chocolate biscuit (this will be the base of your cake. If you are using a spring form, place the chocolate biscuit on the bottom of the form and fill the form with the chocolate mousse. You can wrap the edges of the form with some plastic foil or acetate roll to easily remove the form when the cake is ready. Transfer the cakes in the refrigerator for an hour to let the mousse set and then place them in the refrigerator for at least 2 hours and until the mousse is compact and hard enough to be removed from the forms. Place the cakes on a cooling rack with a tray underneath to collect the extra glaze that is gonna drip while glazing the cakes. Don’t forget to remove the acetate roll or plastic foil from your cakes if you are using spring forms.

GLAZING
If the chocolate glaze is too thick, warm it up slightly and emulsify it - using a beamer. Don’t forget to always immerse the beamer in the liquid to avoid incorporating additional air. Tap the container with the glaze on the kitchen top and force any air bubbles to come to the surface of the liquid.
Glaze the cakes one by one with a gracious portion of the mirror glaze and let the glaze drip over the sides of the cake so that it is covered completely.
Transfer the cakes on a serving tray and place them in the refrigerator until the glaze is nicely set (approximately half hour). Decorate with dried rose petals and a pinch of fleur de sel. Serve and enjoy their delicate and smooth texture!

Good luck you guys :)
X 

Alexandra 

IN THE MAKING