Bazalt

Layers from bottom to top: browned-butter sponge → wine gel → mascarpone, dark chocolate and blackberry mousse. Finish: dark chocolate velvet. Garnish: salted caramel, meringue, espuma and fresh blackberry.

Yield: 18 cakes, 79–80 g each. Three 6-cavity silicone moulds, filled in one pass. About 10 g caramel per cake at service.

Workflow: wine infusion (12 hours — start the day before) → sponge → wine gel → mousse and assembly → velvet → caramel and garnish.

1. Browned-butter sponge

Ingredient	Amount
Flour	50 g
Almond flour	23 g
Baking powder	4 g
Egg	56 g
Caster sugar	46 g
Browned butter (beurre noisette)	45 g
Coconut milk	37 g

1. Preheat the oven to 190 °C. Prepare a rimmed silicone mat.
2. Mix both flours with the baking powder and sift.
3. Place the egg and sugar in the mixer bowl and whip to a pale, stable foam.
4. Without stopping the mixer, gradually add the browned butter, then the coconut milk.
5. Stop the mixer and fold in the dry ingredients with a spatula.
6. Spread the batter 0.7 cm thick on the silicone mat. Bake for 9 minutes at 190 °C.
7. Leave the sponge to cool for 5 minutes, then cut the required shapes.

2. Wine gel

Ingredient	Amount
Laposa olaszrizling wine	200 g
Cinnamon stick	1 pc
Cardamom	2 pc
Golden raisins	90 g
Honey	35 g
Gelatin 200 bloom	7 g
Water for gelatin	28 g
Xanthan gum	1.2 g
Glucose syrup	15 g

1. Warm the wine with the cinnamon stick, cardamom and raisins to 50 °C. Refrigerate for 12 hours.
2. Remove the cinnamon stick. Add the honey and glucose syrup to the wine, blend the raisins into the wine with a hand blender, then strain through a sieve.
3. Cover the gelatin with water, stir, and leave to stabilise.
4. Warm the wine mixture to 40 °C and rain in the xanthan gum while whisking.
5. Bring the wine to a boil and boil for 5 seconds.
6. Remove from the heat, add the bloomed gelatin, and stir until fully smooth.
7. Transfer to a piping bag and refrigerate until completely cold.

3. Mascarpone, dark chocolate and blackberry mousse

Ingredient	Amount
Gelatin 220 bloom	4 g
Water for gelatin	16 g
Blackberry puree	120 g
Gingerbread spice mix	2 g
Ground vanilla	2 g
Mascarpone	200 g
Dark chocolate 56%	100 g
Whipping cream 35%	200 g
Salt	1 g

1. Cover the gelatin with water, stir, and leave to bloom.
2. Make puree from frozen blackberries: bring to a boil, blend, strain through a sieve, then weigh the amount needed for the recipe.
3. Place the puree in a saucepan, add the spices and mascarpone, and mix.
4. Warm the mass to 65 °C, add the bloomed gelatin and salt, and mix.
5. Pour over the chocolate and blend to an emulsion.
6. Whip the cold cream until the whisk just leaves a trail.
7. Gently fold the chocolate mass into the whipped cream.
8. Transfer to a piping bag without a tip and use immediately.

4. Salted caramel

Ingredient	Amount
Sugar	125 g
Glucose syrup	80 g
Cream 33%	300 g
Butter	10 g
Salt	3 g

1. Warm the sugar and glucose syrup in a heavy-bottomed pan to 180 °C.
2. Separately bring the cream to a boil.
3. Carefully pour the cream into the pan in stages. After the first addition, stir with a wooden spoon.
4. Finally add the cold butter and salt, then blend until smooth.
5. Transfer to a piping bag.

5. Chocolate velvet coating

Ingredient	Amount
Dark chocolate 56%	200 g
Cocoa butter	100 g

Melt the chocolate and cocoa butter to 40 °C and mix thoroughly.

6. Meringue (garnish)

Ingredient	Amount
Egg white (whole eggs)	100 g
Caster sugar	100 g
Icing sugar (sifted)	100 g

1. Whip the egg white with the caster sugar, then fold in the icing sugar.
2. Pipe onto a silicone mat.
3. Dry at 80 °C for about 60 minutes — time may vary with size.

7. Espuma (garnish)

Ingredient	Amount
Egg	1 pc
Sugar	12 g
Invert sugar syrup	30 g
Flour	25 g
Baking powder	5 g
Kotányi Orangina	3 g

1. Whip the egg, sugar and invert sugar syrup to a stable foam.
2. Sift the flour, baking powder and Orangina spice and gently fold into the egg mixture.
3. Fill paper cups a little under halfway.
4. Microwave at 800 W for 2 minutes — less time may be enough.

Assembly

1. Prepare three 6-cavity silicone moulds.
2. Pipe in the blackberry mousse, also drawing it up the mould walls.
3. Place the wine gel on the mousse, then the sponge.
4. Freeze.

Finishing

1. Unmould the frozen cakes.
2. Melt the velvet coating and spray the cakes at 40 °C.
3. Before serving, garnish with caramel, sprinkle with fleur de sel, and add meringue, espuma and fresh blackberry.

Key temperatures and checkpoints

• Wine infusion — heat to 50 °C, then 12 hours in the fridge. Plan for the day before.
• Sponge — 190 °C, 9 minutes, 0.7 cm thick.
• Wine gel — xanthan goes in at 40 °C, boil exactly 5 seconds, gelatin only off the heat.
• Mousse — mascarpone base to 65 °C; gelatin goes into this, not into a boiling mass.
• Use the mousse immediately after folding in the cream — it sets quickly.
• Caramel — sugar and glucose to 180 °C; cream hot, in stages.
• Velvet — 40 °C.
• Meringue — dry at 80 °C, about 60 minutes.
• Gelatin to water is 1:4 in both cases (7/28 g and 4/16 g).