12/9/2023 0 Comments Zen cakeRemove the acetate from the thin chocolate sheet, and place it on the cake. Leave to set for a few minutes then transfer it to a cake plate. Using a cake spatula, evenly coat the sides and edges. Using a small ladle, pour the chocolate glaze (it should be warm, between 95’F and 105’F around the sides of the cake, then over the center. Remove the cake from the mold and discard the plastic wrap.Set aside to cool to 140’F before adding the butter, then add the 1/2 cup (100g) of the chocolate sauce. Gradually beat in the chopped chocolate, beating it from the center outward. In a saucepan bring the cream to a boil, then remove it from the heat.Stir continuously until the sauce is thick enough to coat a spatula. Place the chopped chocolate in a small saucepan and bring to a boil with the still mineral water, sugar, and cream.Place another acetate sheet on top and add a weight to prevent the chocolate from warping as it dries. Before it can set, cut out a square the same size as the cake. Pour the chocolate over a sheet of acetate (or wax paper) and spread it out. Remove the bowl from the bain-marie and cool at room temperature until the chocolate thickens, then reheat it slightly for a few seconds in the bain marie until it reaches a temperature between 88’F and 90’F. Melt the chopped chocolate in a bowl set over a saucepan of simmering water.Pour the chocolate mousse over the smooth chocolate cream in the mold.Incorporate one-third of the beaten egg whites into the chocolate mixture, then carefully fold in the remaining beaten egg whites. In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites until stiff with a dash of the sugar, then, as the mixture begins to stiffen, add the remaining sugar. Pour the milk over the chocolate in the bowl, beating until the chocolate is smooth. Refrigerate for 1 hour, then place in the freezer for 1 hour. Repeat two more times, stirring after each addition, then process the mixture with a handheld immersion blender (or whisk it vigorously). Pour one-third of the mixture over the chopped chocolate, stirring well. Off the heat, combine the two mixtures, then pour them back into a saucepan, and stir over gentle heat until the mixture reaches 185’F (85’C). In a bowl, beat the egg yolks with the sugar. In a saucepan, bring the milk and cream to a boil.Place the cooled cake at the bottom of the mold. Clean, rinse, and dry the mold, then wrap it in plastic wrap. Place it in the oven and bake for 20 minutes. Cut the butter into pieces and add it to the chocolate in the bowl, along with the sugar, eggs and sifted flour. Place the chopped chocolate in a bowl set over a saucepan of simmering water to melt.Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Preheat a convection oven to 340’F (170’C) or a regular oven to 350’F.1/2 cup (100 g) Chocolate Sauce, recipe above.2 1/2 tbsp (35 g) superfine granulated sugar.1 1/2 ounces (50 g) Valrhona 72% cacao Araguani dark chocolate, chopped.3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped.4 tsp (20 g) superfine granulated sugar.6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |