Here is a little tutorial to make a chocolate Mickey cake. It is composed of :
You will need a little time and patience for this recipe. Get cooking!
We start with the Breton shortbread. Whisk the egg yolks with the sugar and add the soft butter, flour, cocoa and baking powder. Spread this mixture in your silicone mould and bake at 180°C for 15 to 20 minutes. Once the shortbread is cooked, let it cool down and then remove it from the mould without breaking it. Set it aside for later.
Next, we tackle the pear jelly. First, peel and cut the pears into small cubes. Place them in a saucepan with the sugar and lemon juice. Cook them over a low heat until they are soft.
Meanwhile, soften the gelatine sheets in cold water. Once the pears are cooked, add the drained gelatine and let it melt. Place your jelly in a mould slightly smaller than your silicone mould, place cling film directly in contact with the jelly and place in a cool place to set.
Now we can get on with the chocolate cream. Heat the cream in a saucepan. When it is hot, pour it over the egg yolks and sugar previously mixed. Return the mixture to the pan and heat to 85°C. Once this temperature has been reached, pour the mixture over the chocolate and stir to melt it.
To finish, let your creamy mixture cool and then pour it over the pear jelly. Leave to set for 3 hours in the freezer.
During the chilling time, you can make a bow tie out of the yellow sugar paste. First, cut a wide but short strip out of the sugar paste. Fold in each end to halfway up the strip and tighten it in the middle.
Then melt some of the melted chocolate. Draw two ears on guitar paper or baking paper. Spread the melted chocolate on these shapes and let it harden.
Finally, prepare the chocolate mousse by melting the chocolate in 80 grams of milk. Then add the gelatine, previously softened in cold water, and the rest of the milk. Whip your whipping cream and gently mix it with the chocolate once it has cooled.
First of all, pour some of the chocolate mousse into the bottom of the mould and make sure that it runs over the edges of the mould. Next, place the cream and the pear jelly on top. Next, pour in the remaining chocolate mousse and spread it out well. Finally, arrange the Breton shortbread and place your dessert in the freezer. It has to be frozen to ice it.
To start, put the unsweetened condensed milk in a container with the chocolate and soften the gelatine. Then put the glucose, sugar and water in a saucepan and heat it up to 103°C. Then you can add the gelatine and pour the contents of the pan over the concentrate and chocolate to melt it. Let the temperature drop to 30°C. Once this temperature has been reached, take your dessert out of the freezer, remove it from the mould, place it on a stand or grid and pour in your icing. Finally, you can finish your dessert by adding the chocolate ears and the yellow bow.
Of course, you can opt for a red icing or simply spray your dessert with a special pastry velvet spray (these can be found quite easily online).
The cake, very chocolatey, could be sickening but the presence of the pear jelly refreshes it all.
And after all that work in the kitchen, I wish you an excellent tasting!
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