Hazelnut Microwave Sponge Cake

Name: Hazelnut Microwave Sponge Cake
Ingredients: 3 g gelatin sheets; 30 g hazelnut paste; 185 g gianduja chocolate, melted; 13 g glucose syrup; 13 g inverted sugar; 95 g Valrhona Guanaja 70%, chopped; 225 g heavy cream; 200 g mango puree; 2 g agar agar; 120 g toasted hazelnuts, ground; 250 g egg whites; 160 g egg yolks; 38 g all purpose flour; 58 g milk chocolate, melted; 1-½ cups passion fruit puree; 2 tbsp Versawhip; 1 tsp xanthan gum; 4 tbsp granulated sugar

with GIanduja Mousse, Passion Fruit Foam and Mango Gel

Preparation info

Yields
12
Servings

Difficulty
Easy

Appears in

Bachour

By Antonio Bachour

Published 2013

About

Ingredients

Gianduja Mousse

3 g gelatin sheets
100 g heavy cream
30

Cake
Dessert
Vegetarian
Gluten-free

Method

Gianduja Mousse

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Heat 100 g heavy cream to 35°C and mix to combine with hazelnut paste and gianduja. Add gelatin and stir to dissolve. Set aside to cool. Fold whipped cream into cooled mixture.

Whipped Guanaja Ganache

Bring 113 g cream to a boil in a medium si