Ingredients:

• KANOMIX  2500 g
• Flour 1650 g
• Butter or margarine 1500 g
• Eggs 450 g
• Salt 25 g
• Icing sugar 200 g
• ARABESQUE 58% 600 g

Method:

Mix all the ingredients as cold as possible until you get a homogeneous mass.

Ingredients:

• BISCAMIX CHOCO 1000 g
• Eggs 1000 g
• Butter (melted) 250 g

Method:

• Mix all the BISCAMIX and the eggs together on a high gear for 7 minutes.
• Then add the melted butter.
• Bake it for 6 minutes on 230 °C.

Ingredients:

• RAP  200 g
• Sugar 100 g
• Water (60°C)  400 g
• ARABESQUE NOIR 52 % 400 g
• Whipped cream (2/3)       1000 g

Method

• Mix the RAP, the sugar and the warm water.
• Melt the ARABESQUE NOIR 52 %  (40°C) and mix it under the cream.
• Then fold in the whipped cream.

Structure:

Coat a ring mold with croute pastry, rolled out until 2,5 mm thick. Coat it with DIP CHOCO. Put a layer of chocolate sponge cake on top. Decorate with ALDIA CHERRY and finish with PALETTA APRICOT. Decorate with the matadi cream and cacao nibs.