Chocolate olive oil sponge cake

egg g 450
saccharose g 270

In the ending step add

stir-fried a.n.

In a side sift

flour g 130
starch g 54
cocoa g 36

Combine the flours to the whipped mixture and cook at 180°C for 45 minutes.

Lightly stir-fried

olive oil g. 50
rosemary g. 20
split chilli n. 2

Let it cool and add

olive oil g 70

Maraschino semifreddo

yolk g 72
saccharose g 60+30+160
egg whites g 120
water g 32
dark chocolate g 30
Maraschino g 60
whipped cream g 300

Bring 60 g of saccharose with 60 g of water at 124°C, pour the mixture over the yolks and whip until they are cool. Bring 160 g of saccharose with 32 g of water at 121°C, pour over the egg whites previously whipped with 30 g of saccharose.
Whip the cream with the Maraschino, then combine the dough with dark chocolate.


water g 48
saccharose g 60
cocoa g 10
milk chocolate g 10
cream g 60
gelatine g 2

Cook until 65° Brix all the ingredients except for the gelatine. Let cool and add the gelatine at 40°C.

In a 3 cm high mould place alternatively three discs of chocolate sponge cake with maraschino semifreddo. Put in the blast chiller, glaze and decorate.

Recipe by Roberto Lestani
Photo by Scognamiglio

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