Eight Texture Chocolate Cake
Chef: Peter Gilmore (as seen on Masterchef)
Layer
1 - Cake base
240g dark chocolate, finely
chopped
250g unsalted butter
200gcaster sugar
4 whole eggs
65g plain flour
Layer
2 - Chocolate Mousse
325g dark chocolate, finely
chopped
500ml pure cream
4 egg yolks
75g caster sugar
½ vanilla bean, split
and scraped, save bean for another use
3 egg whites
Layer
3 - Milk Chocolate Praline Discs
200g milk chocolate, finely
chopped
20g hazelnut and almond
praline
Layer
4 - Caramel, Vanilla and Chocolate Ganache
60g dark chocolate
40g milk chocolate
40g caster sugar
40ml water
90ml pure cream
1⁄2 vanilla bean,
split and scraped, save bean for another use
Pinch of fine sea salt
120g unsalted butter, cubed
and kept at room temperature
Layer
5 - Chocolate and Hazelnut Dacquoise
35g ground almonds
90g hazelnuts, roasted,
skinned and finely chopped
8g dark cocoa powder,
sifted
4 egg whites
110g caster sugar
Layer
6 - Chocolate Caramel Cream
60g c60g milk chocolate
60g caster sugar
60ml water
250ml pure cream
250ml double cream, reserve
for plating step 6
Layer
7 - Dark Chocolate Top Disc
200g dark chocolate, very
finely chopped
Layer
8 - Hot Chocolate Sauce
75-90mlmilk
125g dark chocolate, very
finely chopped
Method
Layer 2 - Chocolate Mousse
1. For chocolate mousse, place chocolate in a metal bowl, melt it over a double
boiler and keep warm.
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 a double boiler, whisking continuously until the egg 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 can to incorporate all the chocolate in sabayon. Chocolate will
begin to seize, at that point you will need to add 1 large kitchen spoonful of
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 be more 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 until dissolved. Place egg whites and remaining cream 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 Ganache
1. 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 golden brown, 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 into cream. Add
vanilla seeds. While hot, pour mixture onto chocolate in the bowl and slowly
stir. When chocolate and cream mixture are fully incorporated, add sea salt and
softened butter.
4. Mix well with a wooden spoon until fully incorporated. It is crucial that
the butter is soft before adding it. Allow ganache to cool completely, spoon
into a piping bag and set to one side.
Layer 5 - Chocolate and Hazelnut Dacquoise
1. Preheat the oven to 160°C. Spray a baking tray with canola spray, line with
a silicone baking sheet 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 egg whites 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 a thickness of 2-3mm.
6. Bake for 5 minutes, remove from oven while only semi firm. Use a 6cm round
cutter to cut four discs from the dacquoise sheet. Cut all the way through but
leave the discs within the sheet. Return the sheet to oven for 2-3 minutes or
until crisp.
7. Remove from oven. Allow sheet to cool completely and use the cutter to
completely cut and remove the six discs from the sheet and set aside until
required.
Layer 1 - Cake base
1. Increase oven to 180°C. Line a shallow oven tray with a silicone baking
sheet or baking paper and 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, mixing
until 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 an 8.5cm round cutter to cut out four circles from cake.
Layer 3 - Milk Chocolate Praline Discs
1. 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 and place in the fridge for 2-3 minutes or until just setting.
Before chocolate sets completely, use a 6cm cutter to cut out four discs and a
3cm cutter to cut a second hole from each disc creating a doughnut shape.
3. Leave on tray and refrigerate until required.
Layer 6 - Chocolate Caramel Cream
1. 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 golden brown, 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 cool slightly.
4. Pour warm caramel cream mixture onto chocolate and stir until chocolate has
dissolved5. Refrigerate mixture to
chill completely.
Layer 7 - Dark Chocolate Top Disc
1. 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 reaches 48°C.
3. Remove from heat, add remaining chocolate and stir until cooled to 29°C.
4. Return to heat and gently bring back up to 32°C.
5. Spread tempered chocolate onto prepared tray using a palette knife. Create a
smooth thin layer about 1–2mm thick.
6. 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.
7. When chocolate has completely set, carefully remove discs from tray and
refrigerate until required.
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 and incorporated. Transfer to a small copper pot for serving.
To Finish and Plate
1. 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.
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 thickness of about 1cm.
4. Place chocolate and hazelnut dacquoise disc on the mousse and press down
gently
5. 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 a palette knife to spread the cream out to form 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 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.)
10. Carefully move each cake from the tray to the center of a serving plate,
using a wide, bent palette knife.
11. 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.
12. Place the hot chocolate sauce into a small copper saucepan, ensuring the
sauce is at a reasonably hot temperature, between 50-60°C.
13. 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
Let your house dry at least two to three hours before decorating
