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BAM Cake converter 
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Ingredients:
- 30 g of water
- 60 g sugar
- 1 egg
- 1 egg yolk
- 5 g gelatin powder
- 420 g sweet cream
- 170 g BAM dark chocolate
- 240 g sweet cream
- 30 g powdered sugar
- 1/2 teaspoon BAM vanilla paste
Instructions:
1
In a medium bowl, combine the water and icing sugar and stir until all the sugar has melted into the water. While the sugar is cooking, prepare the pâte à bombe: In a stick blender fitted with the whisk attachment (or in the bowl of a hand mixer), whisk the egg and egg yolk until fluffy and lighter in colour. When the sugar mixture is ready, slowly fold it into the egg mixture. Continue whisking until the mixture is cool. Dissolve the gelatine. If using powdered gelatine, dissolve it in a little water. Once the mixture has set, heat it in the microwave for another 10 to 15 seconds or until completely dissolved.
2
In a separate bowl, whip the cream until soft, medium peaks form. Once the pâte à bombe is cool to the touch, pour in the melted gelatine and stir until the ingredients are combined. Then gently stir in the melted chocolate. Finally, add the whipped cream and stir until the ingredients are combined. Leave the mousse to chill in the fridge for at least 30 minutes.
1
In a mixer fitted with the whisk attachment (or in the bowl of a hand mixer), whip the cream, icing sugar and BAM vanilla paste until medium peaks form.
2
To assemble the dessert, layer the chocolate mousse, BAM cherry topping and whipped cream in a clear glass or small bowl, if desired. Serve immediately and refrigerate the remaining ingredients for up to three days.
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