Chocolate Brazo Gitano

Name: Chocolate Brazo Gitano
Cuisine: Spanish
Ingredients: 1¼ silver gelatin sheets (or 2½ g powdered gelatin, as directed on package); 420 g (15 ounces) Valrhona Manjari 64% dark chocolate, chopped; 5 large eggs, yolks and whites separated, at room temperature; 5 large eggs, yolks and whites separated, at room temperature; 5 large eggs, yolks and whites separated, at room temperature; Pinch of salt; confectioner’s sugar, as needed; 1 silver gelatin sheet or 2 g powdered gelatin; 1 silver gelatin sheet or 2 g powdered gelatin; 300 g (1¼ cups) hazelnut paste; 300 g (1¼ cups) heavy cream; 5 thin-skinned sweet oranges, cut in wedges; 252 g (1 cup and 2 Tbsp) granulated sugar; 504 g (2 cups and 1½ Tbsp) water; Orange juice, as needed; 112 g (4 ounces) hazelnuts; 84 g (⅔ cup) all-purpose flour; 84 g (⅓ cup) brown sugar; 100 g (⅓ cup and 1¾ Tbsp) unsalted butter

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Chocolate Ganache

1¼ silver gelatin sheets (or 2½ g powdered gelatin, as directed on package)
350

Europe
Spain
Cake

Method

Chocolate Ganache

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Bring 350 g of heavy cream to a boil in a small pot and then stir in gelatin to dissolve. Pour over chocolate and whisk until smooth. Cool to 40°C (104°F) before stirring in remaining 260 g heavy cream. Set aside until thickened.