noir dessert

Cake

1. Beat the egg whites, adding the sugar little by little until it reaches a stiff peak.

2. Separately, mix Unique Amazônia 70%, butter and egg yolks until creamy.

3. Delicately incorporate the chocolate cream into the whipped egg whites, mixing with a spatula. Finally, carefully mix in the sifted flour.

4. Pour the dough onto a baking sheet covered with greased parchment paper, leaving it 1 cm high.

5. Bake in a preheated medium oven (180°C) for 12 minutes. Let it cool and cut a rectangle of dough measuring 7 cm x 29 cm. Reserve.

White chocolate cream

6. Slightly beat the egg yolks with the sugar.

7. Meanwhile, boil the milk and pour it over the beaten mixture, stirring vigorously after each addition.

8. After pouring all the milk, return the mixture back to the pan. Cook over low heat for 10 minutes, stirring constantly without letting it boil. To check if it’s done, dip a spoon in the cream and trace the back with your finger. If the crossed out line remains, the stitch is correct.

9. Place the Unique Brasil 35% White in a container, pour the cream over it while it is still hot and let it rest for 2 minutes.

10. Stir vigorously with a fouet until you have a shiny cream.

11. Cover the bottom of the “gutter” mold with plastic wrap and pour the white chocolate cream over it. Take it to the freezer for about 3 hours to harden.

Chocolate parfait

12. Whip the cream until it forms peaks at the whipped cream point. Book in fridge.

13. Place the egg yolks in the mixer and turn it on at high speed.

14. Meanwhile, dissolve the sugar in the water and boil for 2 minutes without stirring, forming a syrup.

15. Slowly pour the syrup over the edge of the mixer bowl, beating non-stop – about 5 minutes – until it cools down. Turn off the mixer.

16. Delicately, with a spatula, join the melted Unique Bahia 53% and the whipped cream.

Mounting

17. Remove the mold from the freezer and unmold the frozen Unique Brasil 35% White cream, removing the plastic film.

18. Fill the mold with Unique Bahia 53% parfait and gently place the white cream inside the mold. Cover with the cut cake and take it back to the freezer for another 4 hours.

19. Unmould, slightly heating the outside of the mold with hot water. Place the dessert on a serving platter and decorate it with the caramelized almonds.