Dark Chocolate Soft Cake with Herbs and Eucalyptus Foam | Aurora Mazzucchelli

Ingredients for the Soft Cake

• 75g egg yolks
• 120g sugar
• 150g 70% dark chocolate
• 100g water
• 100g butter
• 5g gelatin sheets
• Dried breadcrumbs
• Cardamom
• Fresh herbs like santolina, mint, bergamot, lemon balm, thyme, oregano

Ingredients for the Eucalyptus Foam

• 200g milk
• 10g eucalyptus leaves
• 3g linden
• 200g goat milk curd
• 100g heavy cream
• 5g isinglass in 20g warm heavy cream

Method for the Soft Cake

Heat the egg yolks and sugar to 45°C and whip until pale in a stand mixer. Heat the water to 75°C, dissolve the chocolate in it, and pour over the yolks.
Add the soaked and melted gelatin when the temperature reaches 50°C and add room temperature butter.
Pour the mixture into molds and let it set in the refrigerator.

Method for the Eucalyptus Foam

Steep the linden and eucalyptus in milk heated to 80°C for 1 hour. Strain and when it reaches 35°C, add the goat milk curd, heavy cream, and dissolved isinglass. Emulsify everything, pour into a 1/2 litre siphon with one charger, and refrigerate for 1 hour before serving with the soft cake.

To serve: Shape the Soft Cake and season with cardamom seeds, herbs, and breadcrumbs.