Masterpiece of

tres doux

There are many variations of passages of Lorem
Ipsum available, but the majority.

Dark and creamy- Deeply Chocolate Cake

As promised, this is the cake that brought me my latest pastry prize. It is all chocolate, but not heavy at all. It is comforting and creamy and really good.
I played with chocolate textures and the result is really worth trying.

For the chocolate cake layers, i used this recipe
For the orange chocolate crème brulee
150 g chocolate
6 egg yolks
100 g sugar
500 g heavy cream
100 ml freshly squeezed orange juice
Preheat the oven at 160 degrees Celsius. Prepare a round pan (the same size or larger than your cake layers) and line it with aluminium foil. Place this pan in a tray where you will pour water when baking the brulee.
Chop the chocolate and place it in a clean dry bowl. Beat the yolks with the sugar until pale and set aside. Bring the cream and juice to a boil. Temper the yolks by pouring the hot cream mixture over while constantly stiring. Return to low heat until the mixture reaches 75 degrees Celsius. Pour 1/3 of the cream mixture over the chocolate and slowly stir until the chocolate melts. Pour the rest of the cream mixture and stir until the mixture is smooth. Pour it in the prepared pan (you can sieve the mixture before).
Pour boiling water in the prepared tray and bake the brulee for about 30-40 minutes or until set.
Let the brulee cool and then place in the freezer overnight.
For the chocolate coffee bavarian
100 g heavy cream
20 g Kahlua (or use 120 g cream only)
30 g coffee beans
40 g sugar
3 egg yolks
4 g gelatin
250 g chocolate
200 g whipped cream
Place the gelatin in cold water to soften it. Cut the chocolate in tiny bits and place it in a clean dry bowl (or use Callebaut callets as I do).
Place the cream and the coffee beans over medium heat and let it boil. Take off the heat, cover and let steep for 20 minutes. Beat the yolks and the sugar until pale. Sieve the cream, add more cream to bring the quantity back up to 100 g (or 120 g if not using Kahlua) and heat it back. Pour the cream over the yolks while stirring to avoid cooking the eggs. Return to low heat until the mixture reaches 75 degrees Celsius. Pour the cream yolk mixture over the chocolate and stir to melt the chocolate. Melt the gelatin in the microwave and add it to the chocolate mixture. If not all the chocolate has melted, put in in the microwave for short periods (10 seconds) and stir again until smooth. Add the Kahlua if using and then incorporate slowly the whipped cream.

For the salted moscavado caramel chocolate mousse
100 g moscavado
28 g butter (salted)
240 g cream divided (60 g heated and 180 g whipped)
170 g chocolate
fleur de sel
Chop the chocolate and place it in a clean, dry bowl.
Heat 60 ml of cream and keep it warm until the sugar is melted.
Place the sugar and water in a pan over medium high heat and caramelize it.
*tip: I cover the pan and let it boil until all sugar crystals are dissolved. Uncover the pan and let the sugar turn caramel.
Add the butter to the pan (make sure it is at room temperature). Be very careful as it will bubble and splitter. Add the cream to the pan as well. Whisk until all caramel is dissolved. Sprinkle some salt over.
Pour the caramel over the chocolate. Mix until completely incorporated and smooth.
Let cool to room temperature and combine with the whipped cream.
To assemble
Place the first cake layer inside a cake ring lined with rhodoid. Place the frozen cremme brulee over. Top with the second cake layer. Pipe the coffee bavarian and let it set in the freezer. Then pipe the caramel mousse and let the cake set overnight in the freezer. Unmold and serve cold with some mint or vanilla ice cream or cremme anglais.

Comments

  • aprilie 12, 2010

    wow this looks delicious! all those yummy layers.

    reply
  • aprilie 14, 2010

    This looks wonderful, Thanks for sharing 🙂

    reply
  • aprilie 14, 2010
    Domuta Oana

    O MY GOOD!!!! THE BEST cake EVER done!!! BEST cake that I’ve eaten EVER before!!!! PURE PLEASURE!!! Better than _ _ _!!!! 😉

    reply
  • aprilie 14, 2010

    Wow that is a full load of calories!!!….but must be sooooooooooo goooooddd

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  • aprilie 14, 2010

    this looks absolutely decadent and delicious!

    reply
  • aprilie 26, 2010

    Oh my! This looks too good to be true!

    reply
  • noiembrie 22, 2010
    reply
  • aprilie 9, 2011
    cristina

    Buna! Aleg sa trimit mesajul in romana pentru ca imi vine mult mai usor, desi postarea este in limba engleza. Am vazut muuuuulte retete fantastice pe blogul tau si apreciez din tot sufletul ca ai rabdare sa le imparti si cu cititorii tai. Reteta asta e favorita mea dintre toate, insa sunt incepatoare (mai mult de pandispan, torturi simplute si briose n-am facut vreodata) asa ca am oarece nelamuriri, nefiind familiarizata cu toate notiunile din limba engleza. Ce este „fleur de sel” si unde pot gasi? Cu ce poate fi inlocuit? Heavy cream este un fel de frisca mai densa, sau smantana dulce? In cazul in care nu imi place in mod deosebit Kahlua, ce altceva s-ar potrivi? In rest, am mai incercat eu sa traduc si cred ca ma descurc. Sunt tare incantata de reteta si sper ca in timp sa invat si eu sa „construiesc” minunea!

    reply
  • aprilie 12, 2011
    Mihaela

    Arata bestial, sper sa fiu in stare sa il fac. dar am o intrebare de incepator, sa nu zic de blonda, ce e moscavado si unde gasesc in Cluj. Multumesc mult!

    reply
  • mai 1, 2011
    Mihaela

    mai am o intrebare, de fapt doua. cat de mare trebuie sa fie inelul? si trebuie sa fie unul care se „deschide”? mersi

    reply
  • septembrie 5, 2012
    Ana

    Singurul termometru pe care il am e unul pentru friptura de vita la cuptor. Pot sa-l folosesc sa masor cele 75 de grade? Multumesc.

    reply
  • septembrie 12, 2012
    Ana

    Si as mai vrea sa intreb ce ciocolata trebuie folosita? Cu peste 70% cacao? Merge o ciocolata buna de menaj, cum e cea de la Callebaut?

    reply
  • septembrie 13, 2012
    Ana

    Si as mai vrea sa te intreb cand te referi la 4 g de gelatina, pot folosi 2 foi a cate 2 g? Sau inseamna 4 g de gelatina pudra? Multumesc. Cred ca week-endul asta imi fac curaj sa o fac.

    reply
  • septembrie 15, 2012
    Ana

    Mi-am facut curaj si l-am facut. Nu e foarte greu de facut, intr-adevar, doar migalos. Am folosit ciocolata cu 72 si 74% si, daca ar fi sa repet experienta, cred ca as folosi ciocolata cu un continut mai mic de cacao (50%, 65%, ciocolata de menaj). A iesit bun, doar ca mi se pare insuficient de dulce – poate de la ciocolata prea amara folosita- si eu sunt un fan inrait al ciocolatei negre, deci chiar nu a fost dulce, daca eu am avut aceasta impresie. Dar persoana careia ii era destinat a parut sa aprecieze, oricum. Multumesc pentru reteta.

    reply
  • iunie 4, 2013
    Mihaela

    Puteti sa-mi spuneti va rog, cate portii rezulta din cantitatile mentionate in reteta?
    Multumesc!

    reply

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