Golden Indulgence


  • La Rose Noire Small Round Chocolate Shell
  • White chocolate and sesame sponge
  • Light caramel cream
  • Spiced pastry cream
  • White chocolate glazing


  • Golden chocolate decorations
  • Chocolate decoration on the side

White Chocolate and Sesame Sponge Cake

White chocolate, melted300 g
Butter, softened240 g
Egg yolk150 g
Egg white250 g
Sugar200 g
Flour120 g
White sesame, roasted50 g
Lemon skin20 g
Blend flour and sesame seeds together to make the sesame flavor more intense. Mix butter and white chocolate. Add egg yolks then mix in the machine until smooth. In a separate bowl, make a meringue mixture with sugar and egg whites. Fold the two mixture together by hand. Then add flour and grated lemon skin and mix again. Pipe the mixture (1 cm height) in an oven tray with parchment paper. Bake at 180°C for approximately 10 minutes.

Light Caramel Cream

Sugar150 g
Cream 35%, liquid480 g
Egg yolks120 g
Gelatin sheets4 unit (8 g )
Cream 35%, whipped120 g
Cook the sugar until caramelized (quite dark color but without it getting burned). Remove from heat and add the previously boiled cream. Add the egg yolks and cook at 82-84°C. Add the gelatin sheets (previously soaked in cold water) and cool down to 35°C. Fold into the semi-whipped cream. Pour into desired molds.

Spiced Pastry Cream

Milk400 g
Cream100 g
5 Spice mixas needed
Egg yolks100 g
Sugar90 g
Corn starch45 g
Butter100 g
Bring milk and cream and spices to a boil. In a separate bowl, mix sugar, corn starch and yolks. Add the cream and milk onto the yolks mixture and stir. Cook to boiling point at medium heat, stirring constantly with a whisk. Remove from the heat, let it cool at 70°C and add the butter. Mix until combined. Let it cool and use.

White Chocolate Glazing

Water150 g
Sugar300 g
Glucose syrup300 g
White chocolate300 g
Gelatin sheets16 g
Condensed milk200 g

Mix sugar, water and glucose and bring to boil. Remove from the heat and add the hydrated gelatin and the condensed milk. Pour onto the melted chocolate and mix well until combined. Leave to rest in the fridge for 12 hours. Use at 40°C on the com- pletely frozen cake.


Using a round cutter, cut the sponge at the right size to fit inside the chocolate shell and place it at the bottom. Pipe the spiced pastry cream on top and flatten using a spatula. Leave to set in the fridge for 30 minutes. On a baking sheet, glaze the caramel creamy with the white chocolate glazing and then place it on top of the chocolate shell. Decorate.