70% chocolate sachertorte with yuzu and tea

cocoa sponge cake


Whisk the egg yolks with the invert sugar and the sugar. Whisk the egg whites and the sugar together. Add the sieved flour and cocoa over the whisked egg yolks mixture. Add the whisked egg whites. Melt the butter and the chocolate separately. Combine and then mix together. Spread onto Silpat silicon mats and bake in the oven for 5 minutes at 220ºC

cocoa syrup


Boil everything together and leave to cool.

chocolate and yuzu creams

  • 300 g cream
  • 100 g yuzu puree
  • 20 g passion fruit puree
  • 150 g liquid glucose
  • 4 gelatin leaves
  • 600 g Jade

Boil the cream together with the purées and the glucose. Add the gelatin leaves previously soaked in cold water and ice. Strain over the chocolate and mix.

white chocolate and tea whipped cream

  • 300 g cream
  • 12 g Earl Grey tea
  • 30 g invert sugar
  • 30 g liquid glucose
  • 165 g Opal
  • 450 g cream

Infuse the cream with the tea for 24 hours in the refrigerator. Heat the cream along with the invert sugar and the glucose to 85ºC. Strain over the white chocolate. Mix and add the remaining cream. Leave to rest for 24 hours. Whip. 

Ocumare chocolate strip


Spread out the strips of tempered chocolate.