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Eight-Texture Chocolate Cake
Eight-Texture Chocolate Cake
Steps Ingredients
Layer 2 - Chocolate Mousse
Increase oven to 180°C. Line a shallow oven tray 240g dark chocolate, finely
with a silicone baking sheet or baking paper and chopped
spray again. 250g unsalted butter
Melt chocolate over a double boiler, remove from 200g caster sugar
heat and allow to cool. 4 whole eggs
Meanwhile, cream butter and sugar in an electric 65g plain flour
mixer until pale. Add eggs, one at a time, mixing
until completely incorporated.
When chocolate is cool but not set, pour into butter
mixture and beat well.
Sift over flour and fold through mixture.
Spread chocolate mixture out to a thickness of
3mm.
Finely chop chocolate and place in a stainless-steel 60g c 60g milk chocolate
bowl. 60g caster sugar
Place sugar and water in a small heavy-based 60ml water
saucepan over high heat and turn into caramel. 250ml pure cream
When caramel turns a medium golden brown, slowly 250ml double cream,
and carefully add cream. This will cause a strong reserve for plating step 6
reaction and you will see caramel and cream bubble
dramatically.
Using a wooden spoon, stir until the reaction settles
down and caramel has dissolved in cream. Remove
from heat and allow to cool slightly.
Pour warm caramel cream mixture onto chocolate
and stir until chocolate has dissolved.
Refrigerate mixture to chill completely.
Layer 7 - Dark Chocolate Top Disc Layer 7 - Dark Chocolate Top Disc
Spray the back of a flat baking tray with canola 200g dark chocolate, very
spray and line with sheet of acetate. finely chopped
To temper chocolate, place 2/3 of chocolate in a
double boiler and gently heat until it reaches 48°C.
Remove from heat, add remaining chocolate and
stir until cooled to 29°C.
Return to heat and gently bring back up to 32°C.
Spread tempered chocolate onto prepared tray
using a palette knife. Create a smooth thin layer
about 1–2mm thick.
Refrigerate until almost set, remove and use a
8.5cm round pastry cutter to cut four discs. Wipe
cutter between cuts. Allow to stand at room for a
few more minutes. Cover top of chocolate sheet
with another acetate sheet and carefully place
another baking tray on top sandwiching the
chocolate layer between the two trays. Return to
refrigerator until fully set.
When chocolate has completely set, carefully
remove discs from tray and refrigerate until
required.
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 of each cake base, fitting the base into the ring.
Add 1 large tablespoon of chocolate mousse onto each base.
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 thickness of about 1cm.
Place chocolate and hazelnut dacquoise disc on the mousse and press down gently
Pipe a thin layer of ganache around the outer edge of the praline disc 4-5mm thick.
Place milk chocolate praline discs on top of ganache and press down gently.
Add reserved double cream to chocolate caramel cream and whisk until stiff peaks form.
Place 1 large tablespoon of the chocolate caramel cream on top of the praline disc and use
a palette knife to spread the cream out to form a flush layer against the top of the ring.
Using a teaspoon, carefully scoop out a 3cm diameter circle of caramel cream from the
center of each cake. You need to ensure that you have removed at least 1cm of depth from
the surface of the cake. (Essentially this is a small hole in the top of the cake for the hot
chocolate sauce to melt through the thin chocolate disc, giving the effect of hot chocolate
sauce melting through the cake.)
Carefully move each cake from the tray to the center of a serving plate, using a wide, bent
palette knife.
Use a kitchen blowtorch to briefly heat the outside metal edge of the cake rings. Do this
one at a time. Wait a couple of seconds and slide the metal ring up from the cake. Now top
each cake with a dark chocolate top disc, discs should sit flush with the edge of the cake.
Flash the top of the chocolate with blowtorch to ensure an even sheen.
Place the hot chocolate sauce into a small copper saucepan, ensuring the sauce is at a
reasonably hot temperature, between 50-60°C.
If saucer thickens too much before serving add more warm milk to reach the desired
consistency. Serve the cake and serve a small spoonful of the hot chocolate sauce directly to
the middle of each cake.