RECIPE OF THE WEEK : Milk Chocolate Passion jaggery Cake

                                            

As prepared at

SEASONAL TASTE                                                                                                                                                 

The Westin Kolkata

By Chef Prasenjit Jana

Product Name : Milk Chocolate Passion Fruit Cake                               Unit of Measure :    1000 gm
QTY	UNIT	INGREDIENTS
	Hazelnut sponge
380	Gm	Icing sugar
225	Gm	Hazelnut powder
120	Gm	Refined flour
12	No	Eggs
80	Gm	Unsalted butter
200	Gm	Jaggery
12	No	Egg white
	40% milk chocolate ganache
100	Gm	Callebaut milk chocolate
100	Gm	Fresh cream
	Passion Fruit cremeux
20	Gm	Gelatin Sheet
2	No	Egg yolk
10	Gm	Corn flour
200	Gm	White  chocolate
200	Gm	Whipped cream
80	Gm	Passion puree
50	ML	Milk
	Praline glaze
100	Gm	Liquid glucose
50	Gm	Gelatin sheet
150	Gm	Dark chocolate
20	Gm	Coco powder
50	Gm	Sugar

 

Methods:

For the sponge mix all dry ingredients together and mix with whole eggs. Add melted butter. Fold with meringue.

For milk chocolate ganache heat the cream, add chocolate and mix well until smooth texture.

For glaze boil all the liquid, add coco powder and chocolate. At last mix soaked gelatin sheet.

For passion fruit cremeux mix egg yolk, jaggery, add gelatin, add white chocolate, fold with whipped cream and pour inside the Mould.freezed it for 12hours

Take out cake from the Mould glazed with caramel glaze

Do garnish with chocolate garnishes and logo.