Eight-Texture Chocolate Cake

7/29/2019 Eight-Texture Chocolate Cake

1/4

Eight-Texture Chocolate Cake

IngredientsLayer 2 - Chocolate Mousse325g dark chocolate, finely chopped500ml pure cream4 egg yolks75g caster sugar vanilla bean, split and scraped, save bean for another use3 egg whitesLayer 4 - Caramel, Vanilla and Chocolate Ganache60g dark chocolate40g milk chocolate40g caster sugar40ml water90ml pure cream12 vanilla bean, split and scraped, save bean for another usePinch of fine sea salt

120g unsalted butter, cubed and kept at room temperatureLayer 5 - Chocolate and Hazelnut Dacquoise35g ground almonds90g hazelnuts, roasted, skinned and finely chopped8g dark cocoa powder, sifted4 egg whites110g caster sugarLayer 1 - Cake base240g dark chocolate, finely chopped250g unsalted butter200g caster sugar

4 whole eggs65g plain flourLayer 3 - Milk Chocolate Praline Discs200g milk chocolate, finely chopped20g hazelnut and almond pralineLayer 6 - Chocolate Caramel Cream60g c 60g milk chocolate60g caster sugar60ml water250ml pure cream250ml double cream, reserve for plating step 6

Layer 7 - Dark Chocolate Top Disc200g dark chocolate, very finely choppedLayer 8 - Hot Chocolate Sauce75-90ml milk125g dark chocolate, very finely choppedMethodLayer 2 - Chocolate Mousse1. For chocolate mousse, place chocolate in a metal bowl, melt it over a double boiler and keepwarm.2. Using an electric mixer whip cream until soft peaks form.3. Make a sabayon by combining the egg yolks, 50g of sugar and vanilla seeds. Cook over adouble boiler, whisking continuously until theegg yolks become glossy. Remove from heat. Have whipped cream nearby.4. Pour melted chocolate into warm sabayon and with a large hand whisk, whisk as fast as you canto incorporate all the chocolate insabayon. Chocolate will begin to seize, at that point you will need to add 1 large kitchen spoonful of


2/4

whipped cream. Continue to whisk,cream will begin to soften the mixture.5. Add another large spoonful of cream and whisk vigorously for 1 minute. The mixture will now bemore workable and relatively stable.You should have half the whipped cream left.6. Immediately whisk egg whites until soft peaks form. Whisk in remaining 25g sugar untildissolved. Place egg whites and remainingcream on top of the chocolate mixture and gently fold through until well incorporated.

7. Freeze for 5-10 minutes to remove as much heat as possible and refrigerate until required.Layer 4 - Caramel, Vanilla and Chocolate Ganache1. Finely chop the two chocolates and place in a medium stainless-steel or pyrex bowl.2. Place sugar and water in a small heavy-based saucepan over high heat and turn into caramel.When caramel turns a medium goldenbrown, slowly and carefully add cream. This will cause a strong reaction and you will see carameland cream bubble dramatically.3. Using a wooden spoon, stir until the reaction settles down and caramel has dissolved into cream.Add vanilla seeds. While hot, pourmixture onto chocolate in the bowl and slowly stir. When chocolate and cream mixture are fullyincorporated, add sea salt and softened

butter.4. Mix well with a wooden spoon until fully incorporated. It is crucial that the butter is soft beforeadding it. Allow ganache to coolcompletely, spoon into a piping bag and set to one side.Layer 5 - Chocolate and Hazelnut Dacquoise1. Preheat the oven to 160C. Spray a baking tray with canola spray, line with a silicone bakingsheet or baking paper and spray again.2. Combine ground almonds, hazelnuts and sifted cocoa powder.3. In a separate bowl, whisk egg whites until soft peaks form, slowly add sugar and whisk until eggwhites form stiff peaks.4. Fold dry ingredients through egg whites.

5. Place spoonfuls of mixture on prepared baking tray. Using a palette knife, spread mixture to athickness of 2-3mm.6. Bake for 5 minutes, remove from oven while only semi firm. Use a 6cm round cutter to cut fourdiscs from the dacquoise sheet. Cut allthe way through but leave the discs within the sheet. Return the sheet to oven for 2-3 minutes or untilcrisp.7. Remove from oven. Allow sheet to cool completely and use the cutter to completely cut andremove the six discs from the sheet and setaside until required.Layer 1 - Cake base

1. Increase oven to 180C. Line a shallow oven tray with a silicone baking sheet or baking paperand spray again.2. Melt chocolate over a double boiler, remove from heat and allow to cool.3. Meanwhile, cream butter and sugar in an electric mixer until pale. Add eggs, one at a time, mixinguntil completely incorporated.4. When chocolate is cool but not set, pour into butter mixture and beat well.5. Sift over flour and fold through mixture.6. Spread chocolate mixture out to a thickness of 3mm.7. Bake for 7-10 minutes, or until set. Remove and cool completely in trays. When cool, use an8.5cm round cutter to cut out four circlesfrom cake.

Layer 3 - Milk Chocolate Praline Discs1. Finely chop the chocolate and melt it over a double boiler, add praline and stir to combine.2. Spread the chocolate and praline mixture onto a silicone mat or baking paper to 2mm thick andplace in the fridge for 2-3 minutes oruntil just setting. Before chocolate sets completely, use a 6cm cutter to cut out four discs and a 3cm


3/4

cutter to cut a second hole from eachdisc creating a doughnut shape.3. Leave on tray and refrigerate until required.Layer 6 - Chocolate Caramel Cream1. Finely chop chocolate and place in a stainless-steel bowl.2. Place sugar and water in a small heavy-based saucepan over high heat and turn into caramel.When caramel turns a medium goldenbrown, slowly and carefully add cream. This will cause a strong reaction and you will see caramel

and cream bubble dramatically.3. Using a wooden spoon, stir until the reaction settles down and caramel has dissolved in cream.Remove from heat and allow to coolslightly.4. Pour warm caramel cream mixture onto chocolate and stir until chocolate has dissolved.5. Refrigerate mixture to chill completely.Layer 7 - Dark Chocolate Top Disc1. Spray the back of a flat baking tray with canola spray and line with sheet of acetate.2. To temper chocolate, place 2/3 of chocolate in a double boiler and gently heat until it reaches48C.3. Remove from heat, add remaining chocolate and stir until cooled to 29C.

4. Return to heat and gently bring back up to 32C.5. Spread tempered chocolate onto prepared tray using a palette knife. Create a smooth thin layerabout 12mm thick.6. Refrigerate until almost set, remove and use a 8.5cm round pastry cutter to cut four discs. Wipecutter between cuts. Allow to stand atroom for a few more minutes. Cover top of chocolate sheet with another acetate sheet and carefullyplace another baking tray on topsandwiching the chocolate layer between the two trays. Return to refrigerator until fully set.7. When chocolate has completely set, carefully remove discs from tray and refrigerate untilrequired.Layer 8 - Hot Chocolate Sauce

1. Place milk in a saucepan and heat to a strong simmer. Remove from heat.2. Place chocolate in a pyrex bowl, pour over milk and whisk until chocolate is melted andincorporated. Transfer to a small copper pot forserving.To Finish and Plate1. To assemble, place four cake bases on a metal tray, leaving a good space between each base.Place an 8.5cm metal ring on top ofeach cake base, fitting the base into the ring.2. Add 1 large tablespoon of chocolate mousse onto each base.3. Using a teaspoon, spread mousse out over the cake layer, also up the sides of the metal ring and

to the top edge to an even thicknessof about 1cm.4. Place chocolate and hazelnut dacquoise disc on the mousse and press down gently5. Pipe a thin layer of ganache around the outer edge of the praline disc 4-5mm thick.6. Place milk chocolate praline discs on top of ganache and press down gently.7. Add reserved double cream to chocolate caramel cream and whisk until stiff peaks form.8. Place 1 large tablespoon of the chocolate caramel cream on top of the praline disc and use apalette knife to spread the cream out toform a flush layer against the top of the ring.9. Using a teaspoon, carefully scoop out a 3cm diameter circle of caramel cream from the center ofeach cake. You need to ensure that

you have removed at least 1cm of depth from the surface of the cake. (Essentially this is a smallhole in the top of the cake for the hotchocolate sauce to melt through the thin chocolate disc, giving the effect of hot chocolate saucemelting through the cake.)10. Carefully move each cake from the tray to the center of a serving plate, using a wide, bent


4/4

palette knife.11. Use a kitchen blowtorch to briefly heat the outside metal edge of the cake rings. Do this one at atime. Wait a couple of seconds andslide the metal ring up from the cake. Now top each cake with a dark chocolate top disc, discsshould sit flush with the edge of the cake.Flash the top of the chocolate with blowtorch to ensure an even sheen.12. Place the hot chocolate sauce into a small copper saucepan, ensuring the sauce is at areasonably hot temperature, between 50-60

C.13. If saucer thickens too much before serving add more warm milk to reach the desiredconsistency. Serve the cake and serve a smallspoonful of the hot chocolate sauce directly to the middle of each cake.

Documents

Eight-Texture Chocolate Cake