International
Cassava & tsokolate
Serves 6
Preparation time: 2 h
Cooking time: 1 h 30
Resting time: 24 h 30
Cassava cake
- 900 g manioc, peeled and grated
- 3 eggs
- 440 g sugar
- 19 cl unsweetened condensed milk
- 31 cl coconut milk
- 60 g melted soft butter
Cake topping
- 2 tbsp. flour
- 400 g sweetened condensed milk
- 8 cl coconut milk
- 2 egg yolks
Chocolate crumble
- 115 g sugar
- 115 g flour
- 50 g cocoa powder
- 150 g soft butter
- 100 g almond powder
- 1 pinch salt
Banana leaf ice cream
- 25 cl cream
- 25 cl milk
- 100 g sugar
- 4 egg yolks
- 1 banana leaf
Coconut cream
- 175 ml coconut milk
- 175 g cream
- 9 cl milk
- 30 g cornstarch
- 1 pinch salt
- 215 g white chocolate
- 150 g soft butter, tempered
Tsokolate (Filipino drink, served separately in a glass to accompany the dessert)
- 25 cl cream
- 37.5 cl milk
- 115 g muscovado (Philippine sugar)
- 70 g cocoa nib powder
- 20 g peanut paste
1 - The day before, make the banana leaf ice cream: bring the milk and cream to the boil, add the banana leaf and leave to infuse for 30 min off the heat. Remove the banana leaf and make a custard with the infused liquid, egg yolks and sugar. Leave to cool for 24 h, then place in an ice-cream maker.
2 - Cassava cake: mix the ingredients and pour into a greased baking tin (30 x 30 x 7 cm) lined with baking paper. Bake at 180°C (gas mark 6) for 45 min. Leave to cool and cut as desired.
3 - Cake toppings: heat the sweetened condensed milk and coconut milk together in a saucepan. Mix the flour and egg yolks in a bowl and add to the saucepan. Mix to a thick consistency. Leave to cool in a container. Add to the cassava cake at the last minute and caramelize with a blowtorch before serving.
4 - Chocolate crumble: mix all ingredients with a mixer and bake at 180°C (th. 6) for 10 min.
5 - Coconut cream: heat the coconut milk and cream. Mix the milk with the cornflour and salt in a bowl. Make a custard with this mixture and the coconut milk and cream. Pour the white chocolate into a mixing bowl and stir until smooth. Add the butter and pour into a piping bag to create the decorative dots on the plate.
6 - Tsokolate: place all ingredients in a saucepan and heat until smooth.
7 - Serving: serve on a plate decorated with cassava chips (thin slices of cassava covered with powdered sugar, then baked at 180°C for 10 min). Add edible flowers.
These recipes might interest you
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
