~ This is Day 167 ~
Although I do not have much of a sweet tooth, I do love desserts that are not sweet. Bittersweet is more my jam. So obviously I love dark, luxurious, luscious chocolate. My go-to chocolate dessert is this triple dark chocolate tart that I’ve made many times, usually during Friendsgiving. But I wanted something different today so I made this: Pierre Hermé’s Carrément Chocolat – a cake entirely made of chocolate, a play on textures and temperatures, between the soft, the smooth, and the crunchy.
However, I don’t have a square cake tin and I messed up on the chocolate sheet step but I love my ending result. I don’t have edible gold leaves but the wedge that I cut myself was very delicious!!
Forewarning: this cake takes a long time because of all the resting but you’ll be very satisfied with all your hard work!
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 butter your 8-inch cake pan, sprinkle 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 wrap. 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 185°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 Thin Chocolate Sheet (or Crisps)
- 100 g dark chocolate, chopped
Melt the chocolate over a bain marie then remove from the heat. Let the bowl cool at room temperature until the mixture reaches a temperature between 88°F and 90°F. Pour the chocolate over a sheet of wax/parchment paper and spread it out. Before it can set, cut out a square (or circle) of the same size as the cake pan. Place another wax/parchment paper on top and add weights to prevent the chocolate from warping as it dries. Refrigerate this while you move onto the next step.
For the Chocolate Sauce
Place everything into a small pot and bring to a boil. Stir continuously until the sauce is thick enough a coat the backend of a spoon, nappant. Set aside.
For the Chocolate Glaze
- 100 g dark chocolate, chopped
- 80 g heavy cream
- 20 g unsalted butter
- 100 g chocolate sauce (from above)
In a small pot, bring the heavy cream to a boil and remove from heat. Slowly beat in the chocolate. Set aside to cool until 140°F before adding the butter. Once that is fully incorporated, add in the chocolate sauce and whisk completely.
- Maldon salt (optional)
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, 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. Using a small offset spatula, evenly coat the sides and edges of the cake.
Leave to set for a few minutes before transferring to a cake stand or plate. Remove the papers from the thin sheet of chocolate and place it on the cake. If you messed up like I did, crumple them into little chips and spread that over the top of the cake!
Set the cake in the refrigerator to defrost for 2 hours before eating. Cut with a knife dipped in hot water for clean lines! Sprinkle flaky sea salt over wedge/slice if you like that!
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