Vegan version of the clasical Sacher cake
|almond flour||g 300|
|Rice flour||g 200|
|CIOCCOLATO VEGAN DARK DF - melted at 45°C||g 300|
|VIGOR BAKING||g 20|
|seed oil||g 120|
|Plant based milk||g 450|
Emulsify together chocolate and oil.
Pour all the ingredients and the emulsion into a planetary mixer, mix with paddle for 6min at medium speed, until obtained a homogeneous mixture.
Spread on a 60x40 cm tray with baking paper and bake for 10 minutes at 180°C.
|100% vegetable cream - for the ganache||g 150|
|CIOCCOLATO VEGAN DARK DF - melted at 45°C||g 230|
|100% vegetable cream - lightly wipped||g 200|
Emulsify cream and chocolate to obtain a ganache.
Gently combine the lightlywhipped cream with the ganache to obtain a soft mousse.
Assemble the insert insert by alternating two vegan chocolate biscuits discs with the apricot confecture and blast chill until completely frozen.
Fill a silicone mold halfway with the mousse, add the insert, level the cake and blast chill until completely hardened.
Once frozen unmold the cake and cover with the glaze previously heated at 35-40°C.