1492 - La Route Des Épices

Name: 1492 - La Route Des Épices
Yield: Serves 8
Cuisine: British
Ingredients: 1 egg yolk; 2 small or 1 large gelatine leaf, soaked in cold water and squeezed dry; 30 g /1 oz plain chocolate, grated; 150 ml/¼ pint whipped cream; 55 g/2 oz praline grains; 15 g/½ oz unsalted butter; 1½ tsp sugar; 3 tbsp water; 3 eggs, separated; 55 g/2 oz caster sugar; 1 tbsp cocoa powder; chocolate curls for decoration; 4 tbsp water; 3 tbsp cornflour and 1 tbsp cocoa powder and 3 tbsp strong white flour and ½ tsp 4 spices (or mixed spice), sifted together; 55 g/2 oz sugar; 100 ml/3½ fl oz whipping or double cream; 15 cardamom seeds, crushed; 1 tsp cocoa powder; 1 tsp custard powder; 5 tbsp milk

Preparation info

Serves
8

Difficulty
Medium

Appears in

Chocolate

By Sara Jayne Stanes

Published 1999

About

This recipe was created by Bagatelle, the heavenly French pâtisserie in South Kensington to celebrate the 500th anniversary of the discovery of cacao by Christopher Columbus in Central America. Columbus landed on the Caribbean island of Guanaja - after which Valrhona has named one of its precious dark couvertures. The gâteau consists of a spicy sponge laced with chocolate syrup supporting a layer of spicy sponge and finished with cardamom mousse. A new approach to chocolate, aimed at the ad

Ingredients

Europe
United Kingdom
France
South Kensington
Cake
Spicy

Ingredients

Method