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Chocolate sponge cake 
Melt the butter/cocoa butter in the microwave for a few seconds and mix with the slightly gooey chocolate topping to create a smooth paste.
We add in the yolks and sugar and whisk well to prevent lumps forming. Then, we add in the cocoa while still stirring, followed by the whites. When everything is well-mixed, we add in the flour...

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Chocolate sponge cake 
Melt the butter/cocoa butter in the microwave for a few seconds and mix with the slightly gooey chocolate topping to create a smooth paste.
We add in the yolks and sugar and whisk well to prevent lumps forming. Then, we add in the cocoa while still stirring, followed by the whites. When everything is well-mixed, we add in the flour after sieving and continue stirring to achieve a fine smooth texture. Fill the litre syphon with two shots of gas and leave to stand in the fridge for a minimum 3 hours. Take a cork or cardboard glass and we make three holes in the base. We fill it halfway with the mixture from the syphon. Put it into the microwave for 45-50 seconds on full power. Leave to cool, then remove from the container and hey presto!
 
Coconut custard
Blend the coconut milk with the Malibu in a metal bowl. Whiten the sugar and egg yolks; once whitened, add to the milk and cook while stirring in a circular motion using a wooden spatula. Do not exceed 85º. 
 
Passion fruit and cane liquor sphere
Whisk the passion fruit purée in a mixer with the pH kit, liquor, syrup, alginate and citras. Mix well to prevent lumps forming. 
Separately mix the calcium chloride into a litre of water; leave to stand overnight. Using a measuring spoon, put the passion fruit mix into the alginate bath. Leave there for some 2 minutes.
Remove from the bath and clean the sphere by bathing in the other litre of water; drain on kitchen roll and serve.
 
Finish and serving
Put a little coconut custard in the base of a deep plate. Make the cake in the microwave. Leave to cool for a few seconds and remove from the mould. Then, make a small hole in the middle and add in the passion fruit esterification and decorate with a few rose petals.

 

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Ingredients 4 persons
  • CHOCOLATE SPONGE CAKE
  • Egg yolk 160g
  • Egg white 250g
  • Sugar 160g
  • Flour 40g
  • Cocoa powder 10g
  • Ecuador 70% chocolate topping 100g
  • Butter or cocoa butter 60g
  • COCONUT CUSTARD
  • Coconut milk ½ litre or 2 x 300ml cartons
  • Egg yolks 6 units
  • Sugar 125g
  • Malibu 2 shots
  • PASSION FRUIT AND CANE LIQUOR SPHERE
  • Passion fruit puree 300g
  • pH Kit 10g
  • Citras (sodium citrate) 30g
  • Alginate 3g
  • Cane liquor 30g
  • Syrup tpt 120g
  • Mineral water 1 litre
  • Calcium chloride 10g
  • Mineral water 1 litre
  • Decorative flowers or Ecuadoran rose petals.
Recipes. The Cook & Chef Institute