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Coatl - Snake - Asgeir Sandholt

Coatl - Snake

Chocolate Sponge

Egg 100 g
Inverted sugar 30 g
Sugar 50 g
Almond powder 30 g
Single cream 36% 50 g
Cake flour 50 g
Baking powder 3 g
Cocoa powder 10 g
Unsalted butter 32 g
Carma Madagascar origine rare 64% 20 g

Mix together eggs, sugar and inverted sugar
In an other bowl mix together the almond powder, cocoa powder, flour and baking powder
Add the mixture of dry ingredients to the first one
Heat the butter together with the cream to 45°C and add
Finally add the chocolate, melted at 45°C
Leave to rest over night
Bake in a frame at 180°C

Exotic Crumble

Freeze dried pineapple 25 g
Almond crumble 130 g
Coconut flakes 30 g
Biscuit crunch 35 g
Salt 1 g
Cane sugar 10 g
White chocolate 120 g
Mexican vanilla bean 1

Mix all ingredients together
Spread in a ring ø14,5cm
Leave to set.

Almond Crumble

butter 35g
cake flour 35g
cane sugar 35g
almond powder 35g

Lightly mix all the ingredients
Spread on a baking sheet and bake at 180°C until golden brown

Citrus Toffee

Sugar 63 g
Unsalted butter 23 g
Single cream 36% 72 g
Fresh lime juice 18 g
Fresh lemon juice 18 g
Glucose syrup 9 g
Cacao Barry Lactée Caramel 31, 4% 83 g
Lime zest 1 g
Orange zest 2 g

Heat the cream together with the lime and orange zest and the glucose syrup.
Remove the all the zest.
Meanwhile make a dry caramel with the sugar.
Deglaze the caramel with the butter, followed by the cream.
Emulsify with the chocolate.
Finally add the lime and lemon juice and blend with a hand blender.
Leave to crystallize.

Basic Custard

Single cream 36% 50 g
Full fat milk 50 g
Egg yolks 20 g
Sugar 10 g

Mix all the ingredients together
Heat to 84°C

Madagascar Chocolate Mousse

basic custard 125g
Carma Madagascar origine rare 64%  145g
single cream 36% 190g

Pour the hot crème anglaise over the melted chocolate.
At 45°C incorporate the lightly whipped cream.

Pineapple Cubes

Fresh Pineapple 100 g
Lemon zest 2 g
Lime zest 2 g

Cut the pineapple into small cubes
Mix with the lime and lemon zest 
Plastic wrap and bake at 120°C for 12 minutes

Exotic Cream

Pineapple cubes 50 g
Passion fruit purée 30 g
Pineapple purée 15 g
Coconut purée 10 g
Egg yolks 30 g
Egg  35 g
Sugar 30 g
Butter 35 g
Gelatin 0.5 g

Soak the gelatin in cold water
Mix together all the purées, the eggs and sugar and bring to a boil
Add the gelatin
At 40°C add the butter and mix with a hand blender
Finally incorporate the pineapple cubes and leave to crystallize

White Chocolate and Coconut Mousse with Lime

Coconut purée 145 g
Cacao Barry Blanc Satin 29.2% 185 g
Cocoa butter 16 g
Mexican vanilla bean 1
Gelatin 6 g
Lime zest 3 g
Single cream 36% 290 g

Soak the gelatin in cold water
Bring the coconut purée to a boil, together with the lime zest and vanilla
Remove all the zest
Add the gelatin 
Pour this mixture over the melted chocolate and cocoa butter, emulsify
Finally incorporate the lightly whipped cream at 45°C

Colored Cocoa Butter for Spraying

Cocoa butter 150 g
Cacao Barry Blanc Satin 29.2% 350 g
Powdered green chocolate color 2 g
Powdered yellow chocolate color 4 g

Mix all ingredients together and keep hot


Prepare 3 rings, ø16,5 cm and freeze
Cut out the chocolate sponge, ø14,5cm
Place the sponge in a ring the same size
Pipe some of the citrus toffee on top
Fill the spaces in between with the exotic crumble 
Pour some chocolate mousse on top
Close with the second chocolate sponge
Pipe the exotic cream on top of the second sponge, freeze
Pour 200g to 220g of white chocolate-coconut mousse into the frozen rings, ø 16,5 cm 
Place the frozen cake interior in the center 
Fill up the sides with some more mousse if necessary and freeze 
Once the cake is frozen, spray with green colored cocoa butter and decorate