For the cake base
- 20 g apple and pear compote
- 7.5 g sunflower oil
- 18 cl plain soymilk
- 25 g cane sugar
- 18 g wheat flour (type 550)
- 6 g corn starch
- 18 g hazelnut powder
- 3.5 g of baking powder
- A pinch of fine salt
For the crunchy layer
- 10 g dark chocolate
- 15 g of praline
- 15 g almond purée
- 5 g crispy crêpe biscuits or corn flakes
For the foam
- 245 g silky tofu
- 110 g dark chocolate
- 15 g coconut oil
- 35 g icing sugar
For the pears
- 100 g pears in syrup, drained
- 10 g Rapadura sugar
- Log baking form (serves 6)
- Powerful blender
- Mix oil, sugar, milk and almond purée with the blender. Incorporate the powders. Spread on a rectangu- lar baking sheet and form to the size of the log mould. Bake for 15 minutes at 180°C.
- The finished cake will have the shape of a gutter. Accordingly, the base of the bûche should have the same size as the opening of the form. After baking, trim the edges of the cake base.
The crunchy layer
- Melt the chocolate in a bain-ma- rie, add the praline and hazelnut purée and then the lace pancakes.
- Spread over the cooled cake base, still flat, and leave to rest for a few hours in the refrigerator.
- Melt the dark chocolate and coco- nut oil in a bain-marie.
- Blend all the ingredients in a strong blender.
- Fry the pears in the sugar in a pan for a few moments.
- Then cut into cubes (about 5 mm). 3 After cooling, incorporate into the chocolate mousse.
- Depending on the shape of your mould, line the bottom with the rhodoïd.
- Mount the cake base upside down: pour the mousse into the form and then place the biscuit (crunchy side against the mousse) on top.
- Leave to set in the freezer overnight in order to facilitate demoulding and to develop the taste of the chocolate in the mousse. Decorate as you wish, for example with some chocolate powder and serve chilled.
Recipe : Julie Jager (Bakhaus)
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