sablè amaretti
Pies and Cakes

AMARETTO AND CHOCOLATE SABLÈ

Ingredients

For sablè

  • 100 gr amaretti
  • 80 gr soft butter
  • 130 gr flour
  • 30 gr white chocolate

For cocoa mousse

  • 2 gelatine sheets
  • 150 gr Cremadelizia Cacao Babbi
  • 200 gr fresh cream

For chocolate glaze

  • 100 gr fresh cream
  • 115 gr water
  • 155 gr sugar
  • 30 gr bitter cocoa
  • 3 gr gelatine
  • kitchen thermometer

Tools

  • 24 cm cake ring pan

Preparation

For Sablè:

  • Pour the amaretti into the mix and crush to powder.
  • Pour the amaretti and butter mixture into the food processor and mix with a mixing blade at medium speed to obtain a smooth cream. 
  • Add the flour and mix using the mixing blade. 
  • Wrap the ball of dough in plastic wrap and allow to rest in the fridge for 1 hour.


For the Mousse

  • Soak the gelatine in water.
  • Pour the Cremadelizia Cacao Babbi into a bowl and heat it at bain-marie until it is fluid. 
  • Pour the cream into the cold processor bowl and half beat it (until not too soft or too compact).  Add the Cremadelizia Cacao Babbi, squeezed gelatine and amalgamate well using a spoon.
  • Pour everything onto the cream and with a spatula fold in from the bottom to the top.


For Sablè cooking:

  • Rest a baking ring on a baking tray that has been lined with oven paper.
  • Place the sablè between two sheets of oven paper and use the rolling pin to roll out until 5 mm thick.
  • Delicately place it inside the ring, leaving an edge of 1 cm and remove the excess.  Bake in the oven preheated to 160° for 20 minutes.


For icing
:

  • Sift the sugar and cocoa together.
  • Soak the gelatine.
  • Pour the water and cream into a thick-bottomed saucepan and heat up over low fire until the mixture reaches 70°C.  Add the sugar/cocoa and continue cooking until it reaches 100°.
  • Remove from the fire, add the gelatine and mix well until it has melted. Pour everything into a bowl and cover with plastic wrap.


For assembly:
 

  • Melt the white chocolate in bain-marie or in the microwave.
  • Carefully remove the sablè from the mould and position on a serving tray.
  • Using a brush, cover the entire surface with the melted white chocolate (in order for the sablè to remain crunchy after it comes into contact with the mousse).
  • Warm up the mousse in a bain-marie and when it is soft enough pour it onto the sablè. Allow the cake to rest in the fridge for two hours.
  • Warm up the icing in bain-marie until liquid. Pour the icing on the entire surface of the cake. Allow to cool before replacing in the fridge.

Ingredients

For sablè

  • 100 gr amaretti
  • 80 gr soft butter
  • 130 gr flour
  • 30 gr white chocolate

For cocoa mousse

  • 2 gelatine sheets
  • 150 gr Cremadelizia Cacao Babbi
  • 200 gr fresh cream

For chocolate glaze

  • 100 gr fresh cream
  • 115 gr water
  • 155 gr sugar
  • 30 gr bitter cocoa
  • 3 gr gelatine
  • kitchen thermometer

Tools

  • 24 cm cake ring pan
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