~ This is Day 250 ~
This cake is a mashup of this and my signature triple layered dark chocolate tart. I didn’t want to make a tart and I wasn’t entirely happy with the last two layers of the cake that I made in August so I made this instead: a cake-y bottom, ganache, mousse, then a velvety glaze!
For the Cake
- 125 g dark chocolate, chopped
- 125 g unsalted butter
- 110 g granulated sugar
- 100 g eggs (around 2)
- 35 g AP flour, sifted
- Dutch-processed cocoa powder, as needed
Preheat the oven to 350°F and line your 8-inch cake pan with parchment paper. Grease it with either butter or Pam spray, then dust with cocoa powder.
In a bain marie (which is a heat-proof bowl set over a saucepan of simmering water), place the chopped chocolate into the bowl and melt it. Remove from heat and whisk chocolate to completely melt it. Cut the butter into small pieces with a bench scraper and add that into the bowl, along with the sugar, eggs, and sifted flour.
Pour the batter into the prepared mold and place it in the oven for 20 minutes. The cake should look underdone. Unmold the cake onto a rack and let it cool. Clean and dry the mold, then wrap in plastic. Put the cooled cake in the bottom of the mold.
For the Chocolate Cream
- 70 g dark chocolate, chopped
- 100 g whole milk
- 100 g heavy cream
- 50 g egg yolks (around 3)
- 50 g granulated sugar
In a small saucepan, bring the milk and cream to a boil. In a bowl, beat the egg yolks and the sugar together until pale yellow. Off the heat, slowly temper the egg-sugar mixture by pouring the hot milk/cream slowly into the egg/sugar. Then transfer everything back into the pot and stir with a rubber spatula until the mixture is 180°F, be careful not to overheat or else the egg yolk will curdle.
Pour one third of the mixture over the chopped chocolate, stirring well. Repeat 2 more times then using an immersion blender, process the mixture thoroughly. Pour the cream over the cooled cake. Refrigerate for 1 hour and then in the freezer for another hour.
For the Chocolate Mousse
Melt the chocolate over a bain marie then remove from the heat. In a small pot, bring the milk to a boil. Pour the milk over the chocolate, whisking until the chocolate is smooth. Lastly, add in the egg yolk and incorporate well.
In a bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff with a dash of sugar. Then as the whites begin to stiffen, add the remaining sugar. Incorporate one-third of the whites into the chocolate mixture, then carefully fold in the remaining whites.
Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with an offset spatula. Freeze this for 2 hours.
For the Chocolate Glaze
- 126 g water
- 176 g sugar
- 126 mL heavy cream
- 56 g cocoa powder
- 2½ gelatin leaves or 2 tsp low-acyl gellan gum
- 40 g dark chocolate, chopped
Pour the water and sugar into a saucepan and bring to a boil. Add the cream and cocoa and simmer for 5 minutes. While the sauce is simmering, bloom the gelatin into a bowl of cold, iced water then squeeze out any excess water when soft.
Remove the saucepan from the heat, whisk in the chocolate and bloomed gelatin and strain through a fine sieve. Leave to cool to about 90°F, stirring occasionally.
Remove the cake from the mold and discard the plastic wrap. Put the cake over a rack lined with a sheet tray. Using a small ladle or not, pour the chocolate glaze over the center of the cake and tilt the cake to spread the glaze over the sides. Continue with the rest of the glaze and cover the top and sides of the cake. You can use a small offset spatula too, to evenly coat the sides and edges of the cake.
Leave to set for a few minutes before transferring to a cake stand or plate. Return to the fridge for at least 30 minutes.
Cut with a knife dipped in hot water for clean lines! Sprinkle flaky sea salt over wedge/slice if you like that! Or whatever you want, in this version, I have some coffee soil over the top.
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