Page 179 - Passion4Baking The Magazine

FOR THE CAKES: Preheat the oven to 330°F (165°C). form. Whisk the melted and cooled
1 ⅔ CUP (200 g) ALL-PURPOSE FLOUR Line two 8-inch (20-22 cm) baking chocolate into the egg yolk mixture.
½ CUP (60 g) GOOD-QUALITY COCOA pans with baking parchment. Add the cream and stir until well
POWDER Sift together the flour, cocoa powder, blended.
1 tsp BAKING SODA baking soda, baking powder and salt. Line a baking tray with baking
½ tsp BAKING POWDER Set aside. parchment and place an adjustable
¼ tsp SALT Put the eggs and sugar into a mixing cake ring on top. The ring must be
2 LARGE EGGS bowl and whisk on medium speed large enough to leave about ½ inch
1 ¼ CUP (250 g) GRANULATED SUGAR for 5 minutes. Scrape the inside (1 cm) free space around the cakes.
2 tsp VANILLA EXTRACT of the bowl and whisk for another Place one of the cakes into the ring.
¾ CUP (170 g) MAYONNAISE (NOT LIGHT) 5 minutes. Add the vanilla and Spread a layer of the chocolate
¾ CUP + 1 tbsp (200 ml) TEPID WATER mayonnaise and whisk until just mousse over the top and sides of
combined. Sift in the flour mixture the cake. Make sure the free space
FOR THE MOUSSE: in two additions alternating with the between the cake and the cake ring
10 ½ oz. (300 g) DARK CHOCOLATE (60- water. Stir with a rubber spatula after is filled. Spread a layer of jam over the
70% COCOA SOLIDS) each addition. Pour the mixture into mousse in the centre of the cake and
5 EGG YOLKS the prepared pans and bake on the place the second cake on top. Cover
¾ CUP (150 g) GRANULATED SUGAR middle rack for about 30 minutes or the top and sides of the cake with
3 tbsp (45 ml) WATER until a cake tester comes out clean. the remaining mousse. Use a palette
2 ½ CUPS (600 ml) HEAVY CREAM Let cool completely. knife to smooth the top. Cover with
Melt the chocolate over a pan of plastic wrap and freeze overnight.
FOR THE FILLING: simmering water. Put the egg yolks On the next day make the ganache.
ABOUT ½ CUP (100 g) RASPBERRY JAM into a mixing bowl. Attach the whisk Heat the cream with the light corn
to the mixer and set aside. syrup or liquid glucose until almost
FOR THE GLOSSY GANACHE: Place the sugar and water into boiling and pour over the chopped
1 CUP + 1 tbsp (250 ml) HEAVY CREAM a small pan and bring to the boil. chocolate. Set aside for 10 minutes
1 tbsp LIGHT CORN SYRUP OR GLUCOSE Simmer until the temperature before stirring until smooth and shiny.
9 oz. (250 g) GOOD QUALITY DARK reaches 248 °F (120 °C). Start mixing Remove the cake from the freezer
CHOCOLATE, CHOPPED the egg yolks when the syrup is and place on to a wire rack set over
230 °F (110 °C). a baking sheet or similar. Use a blow
When the syrup has reached torch to slightly heat the outside
248 °F (120 °C) slowly pour into of the cake ring and carefully lift it
the egg yolks avoiding the beaters. off. Pour the glossy ganache over
Continue whisking for 3 minutes or the cake and try to cover the top
until the mixture has thickened and and sides completely. Reuse the
slightly cooled. chocolate dripping down onto the
Whisk the cream until soft peaks baking sheet if needed.

The longer the ganache has to wait, the firmer it will get.
If it sets too much before you get to use it heat in the
microwave for a few seconds and give it a good stir.

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