A chocolate cake … .. who doesn’t love chocolate?
A simple but delicious dessert, easy and quick to prepare.
A whipped dark chocolate ganache and a soft dark chocolate glaze.
Three different chocolate textures to satisfy the sweetest gourmands.
Chocolate cake
Ingredients
Chocolate Cake
- 2 small whole eggs (90 g), room temperature
- 2 tbsp + 2 tsp (40 g) superfine granulated sugar
- 1 tbs (25 g) honey
- 1/4 cup + 1/2 tbsp (28 g) almond powder
- 1/3 cup (45 g) pastry flour
- 2 tbsp (9 g) coca powder
- 2.7 g baking powder
- A generous pinch of salt
- 3 tbsp (45 g) whipping cream, room temperature
- 20 g dark chocolate 70%, Guanaja Valrhona
- 2 scant tbsp (25 g) unsalted butter
Soft dark chocolate glaze
- 9 oz (250 g) dark chocolate 55%, Equatoriale Noir Valrhona
- 3 scant tbsp (28 g) rice oil
Dark chocolate whipped ganache
- 3 tbsp + 2 tsp (55 g) whipping cream, to heat (I)
- 1 tsp (5 g) inverted sugar
- 1 tsp (5 g) glucose syrup, 40 DE
- 45 g dark chocolate 70%, Guanaja Valrhona
- 1/3 cup + 1 tbsp + 2 tsp (105 g) cold whipping cream (II)
- 0.55 g gelatin, 200 bloom (leaf or powder)
Extra
- Milk chocolate flakes
- Gold Leaf
Instructions
Chocolate Cake
Heat fan oven at 300F - 150°C.
Butter the mold Paris 550 by Silikomart and line the bottom and the edges with baking paper.
Use the cooking spray to grease the baking paper inside the mould and set aside.
Sift the flour with cocoa powder, baking powder, alt and set aside.
Melt chocolate with butter and set aside to warm.
In a bowl, whisk together eggs with sugars.
Add almond powder and mix to combine
In 2 batches, add sifted powders and mix to combine.
Add whipping cream and mix to combine.
Then, add melted chocolate with butter and mix to combine.
Pour the cake batter into a pastry bag and pipe all the mixture inside the prepared mould.
Gently tap the mould on the counter to flatten the surface of the cake.
Cover the mould with a baking tray lined with greased parchment paper, put some weights on top and bake for 41/42 minutes.
Remove the cake from the mould, remove baking paper and let the cake cool room temperature for at least 2 hours.
Soft dark chocolate glaze
Melt the chocolate.
Add the oil and mix gently to combine until the oil is completely incorporated.
Let the glaze cool until 95F - 35°C before using.
To assemble
Place the cake on a wire rack and glaze.
Let the cake to cool for a few minutes before decorate with chocolate flakes.
Let completely cool room temperature.
Dark chocolate whipped ganache
Soak gelatin in water.
Melt the chocolate.
Heat whipping cream (I) with inverted sugar and glucose syrup until 158F - 70°C.
Out of the heat, add wringed gelatin and stir to combine.
Prepare a ganache with hot cream, pouring it over the chocolate in 3 batches.
Add cold whipping cream (II) and mix to combine with a blender.
Cover with plastic wrap and refrigerate overnight.
To serve
Whip the chocolate ganache until the texture is right to be piped.
Pour in pastry bag with a French star nozzle and pipe some ganache scattered tufts.
Garnish with gold leaf.
Enjoy!
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