Deconstructed prague cake

cooking

Ganache

• In a saucepan, combine 200 ml of heavy cream, glucose syrup, and milk; bring to a boil.
• Pour the hot mixture over the chocolate and cocoa powder. Beat with a blender until smooth, cool to room temperature.
• Add the remaining chilled heavy cream (400 ml). Beat with a blender and refrigerate overnight to crystallize.

Sea buckthorn confit

• Mix buckthorn with grapefruit puree, bourbon, and honey; heat to 30 °C.
• Add a mixture of pectin and salt, bring to a boil, and cook for 2–3 minutes. Cool and pour into a piping bag.

Chocolate tuiles

• Mix egg whites with powdered sugar.
• Sift flour with cocoa powder.
• Combine all the dry ingredients with the egg white mixture, add melted GRANDPRO Tart margarine, and beat with a blender.
• Spread the tuile batter over textured silicone mold; bake at 180 °C for about 3–4 minutes.

Cocoa sponge cake

• Heat GRANDPRO Cake margarine and beer in a saucepan until the margarine completely dissolves.
• Add sugar and cocoa powder; stir.
• Add an egg and sour cream; stir.
• Add flour, baking soda, and salt; mix until smooth.
• Pour the batter into the molds and bake at 180 °C for 15 minutes. Cool.

Plating and garnish

• Cut the cocoa sponge cake into parts and place it on a plate in a checkerboard pattern.
• Beat the ganache to steady peaks (not too dense). Put it in a piping bag.
• Pipe the ganache in a zigzag pattern on the sponge cake; pipe dots of the sea buckthorn confit.
• Garnish with chocolate tuiles.