Chocolate Decadent Cake.
This week I have learnt an important lesson: when you have a cold and when after three days you think you’re all-right, you’re not.
I made a B-day cake for a friend of mine… here comes the good part – I had no limits. That’s the best what could happen when you’re creating a cake.
His only wish was without butter creams. This wasn’t limitation for me, because I don’t use them.
So I decided to make him ultimate chocolate cake ever that melts in your mouth with a little surprise in it – sour cherries.
Here’s the cake how it looks at the end …
Lets start from the beggining. I am not a professional pastry chef so I don’t have a proffesional equipment such as shocker, kitchen aid etc.
But I’m convinced that sometimes you should find the way with things available at the moment – like in life.
I start to bake a cake a day before a friend’s celebration.
The bottom was made without flour. I modify a recipe from Nigela Lawson and for 28 cm cake thin I used only 2/3 of each ingredient without cointreau and orange zest. The method was the same, except among baking when I saw that it was rising I opended the oven for a few seconds, so it didn’t crack.
That’s the baked bottom. You can see it’s a little bit cracked but don’t worry, because you turn it upside down and no one knows about it.
I baked for about 25 min at 175 °C (I’m not sure about minutes, I always see when it’s baked).
Then you wait till it’s completely cooled. Meanwhile you can wash the dishes (I d0n’t have the dishwasher) so that you don’t have to wash at the end. One big plus is also that the kitchen is clean through the making process.
Like I said before, you turn the bottom upside down and put the sour cherries on it.
The chocolate mousse (I learned this mousse when I was attending one day cake course)
Ingredients (for 28 cm cake):
– 367 g milk
– 60 g egg yolks
– 37 g suggar
– 300 g chocolate (dark chocolate was used for the bottom, this time I used chocolate with around 45% of cocoa solids – I don’t want the mousse to be bitter)
– 9,5 g gelatine leaves
On this picture the gelatine leaves are missing. They were soaing in a cold water.
Soak gelatine leaves in cold water. Mix egg yolks and sugar. Boil the milk. After the milk is boiled, during mixing, pour half of it into the egg yolks-sugar mixture. Then add it milk and slowly mix on a minimum fire for around a minute or two. Very important: do not boil the mixture! If you do this, you can start over again. It happened to me before. The next step it that you cool the mixture as quickly as possible. It must have from 82 to 85 °C.
Wring gelatine leaves, add them to egg yolks-sugar-milk mixture, mix and pour it through a strainer on the chocolate chunks in a large bowl. Mix the chocolate mixture so long that the whole chocolate is melted. Then you whip a cream and slowly step by step add it in the chocolate.
Pour chocolate mousse over a cake bottom and put it in a refrigerator for a few hours.
– 300 g heavy cream
– 300 g chocolate (aroung 45% cocoa solids)
When chocolate mousse becomes hard enough, put heavy cream and small pieces of chocolate into the bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the chocolate is melted and stir occasionally to mix them. You wait that it cool down a little bit and pour on chocolate mousse. Put the cake in the refrigerator again till the next day.
The last thing we must do is chocolate ganache for decorating (the recipe is from The Fundamental Techniques of Classic Pastry Arts, p. 178):
– 400 ml heavy cream
– 400 g semisweet or bittersweet chocolate, chopped into small pieces
Place the chocolate in a medium stainless-stell bowl. Set aside. place the cream in a medium heavy-bottomed saucepan over medium-low heat. Bring it to a bare boil, watching carefully. Bubbles should form around the edge of the pan, but the cream should not vigorously bubble. Remove the cream from the heat and pour it over the chocolate. Let stand for a minute or two to allow the hot cream to soften the chocolate.
Using a wooden spoon, stir the chocolate into the cream, beating until the mixture is completely smooth and homogeneous. Scrap down the sides of the bowl with a rubber spatula. Allow the bowl to sit for about an hour to come to room temperature, stirring occasionally to ensure that the chocolate is completely melted. When it is cool, cover with plastic film and refrigerate for 8 hours or up to 5 days, or freeze for up to 1 month. Thaw frozen ganache before beating it to finish. When you are ready to use the ganache, place the chilled mixture in the bowl of standing electric mixer fitted with the paddle attachment and beat for about 5 minutes, or until light and fluffy. Do not beat too much or the ganache will become grainy, or too firm to spread, or it may separate.
You can use ganache for decorating, cupcake frosting, cake fillings … Simply use your imagination!
I decorated the cake with white chocolate, using piller – only the chocolate mustn’t be too hard.
And don’t forget that the most important ingredient is love!