Caramelized chocolate pastry

Directions

Soak the gelatin in water until softened. Heat the milk to 60°C (140°F) μαζί with the glucose and add the gelatin. Pour the mixture over the chocolate and blend with a hand mixer until fully melted. Gradually fold in the whipped cream, mixing gently with a spatula.

For the sponge cake

Melt the chocolate in a bain-marie. Beat the eggs with the sugar until light and fluffy, then add the flour, cocoa, salt, and vanilla. Add the melted chocolate and mix gently. Bake at 180°C (356°F) for about 20 minutes.

For the chocolate glaze

Soak the gelatin in water until softened. In a saucepan, add all the remaining ingredients except the chocolate and heat them. When the mixture reaches about 70°C (158°F), add the gelatin. Pour the mixture over the chocolate and blend with a hand mixer until smooth and glossy.

Assembly

In a silicone mold, add the mousse (not filling it completely to leave space for the sponge). Place in the freezer for about 1 hour to set, then add the sponge cake. Add more mousse if needed and freeze again overnight. The next day, prepare the glaze, unmold the pastries onto a rack, and coat them.