Chartreuse chocolate cake

Sweet cocoa tart:

• 250g butter
• 4g salt
• 180g sugar
• 60g ground almonds
• 100g egg
• 120g flour 1
• 20g cocoa powder
• 350g flour 2

Brownie:

• 125g butter
• 70g chocolate 66%
• 2 eggs
• 100g sugar
• 60g flour
• 10g walnuts

Dark Chocolate Ganache 66% / Green Chartreuse:

• 250g whipped cream 1
• 35g Chartreuse Green
• 12g trimoline
• 40g icing sugar
• 4g gelatin
• 100g dark chocolate 66%
• 440g whipped cream 2

Namelac chocolate cream 70%:

• 200g milk
• 400g whipped cream
• 250g dark chocolate 70%
• 5g gelatin

Green Chartreuse Gel:

• 150g Green Chartreuse
• 10g lime juice
• 90g water
• 15g sugar
• 2g agar agar

Green Chartreuse Syrup:

• 100g water
• 70g sugar
• 30g Green Chartreuse
• 1/2 lime zest

Sweet cocoa tart:

• Mix all ingredients in a bowl (except flour 2) until homogeneous.
• Then add flour 2 and mix again until well combined.
• Leave overnight in the refrigerator.

Brownie:

• Melt the butter and chocolate in a water bath.
• Then add eggs, sugar and flour and mix well.
• Finally, add the coarsely chopped walnuts.

Dark Chocolate Ganache 66% / Green Chartreuse:

• Soak the gelatin.
• Stir in the cream 1 mix with Chartreuse, icing sugar and trimolin and bring to the boil.
• Add gelatin and mix.
• Carefully pour in the chocolate in portions to form an emulsion and mix.
• Add cream 2 and mix again.
• Leave to set in the refrigerator.

Namelac chocolate cream 70%:

• Bring the milk to the boil, add the dissolved gelatin.
• Emulsify with a spatula and gradually pour in the partially melted chocolate.
• Stir as quickly as possible to obtain a perfect emulsion.
• Add cold cream and mix again.
• Let cool in the fridge.

Green Chartreuse Gel:

• Heat all liquid ingredients to about 40°C.
• Add the sugar with the previously mixed agar-agar.
• Boil and refrigerate until crystallization.
• Mix well.

Green Chartreuse Syrup:

• Add sugar and lime zest to the water, bring to the boil.
• Put in the refrigerator, add Green Chartreuse when it has cooled.

Cake assembly:

• Press the dough together and bake for 12 minutes at 165°C.
• Use a pastry bag to fill the cake for 3/4, add the brownie batter and bake for another 8/10 minutes (bake the rest of the dough to make small cubes that will be used for decoration).
• Lightly soak the brownie in Chartreuse syrup.
• Then beat the ganache until soft and use a piping bag with round tip to pipe the cream on the cake.
• Then squeeze the namelaka cream with the notched tip to fill the last areas of friction.
• Make small indentations in some of the ganache roses to place the Chartreuse gel decorations.
• Cut the extra baked brownie into even cubes, sprinkle with icing sugar and arrange on the grid.
• Decorate the cake by adding some Atsina Cress leaves.

Recipe: Baptiste Depoorter