Pierre Herme,a well known french pastry chef who created this chocolatey cake.I have to reciprocate his master piece with slightly different twist on the decor.Yes,he used chocolate,dark chocolate from top to bottom,in-and-out.Guess french loves sweet stuff.Instead I used white chocolate for my decor.He used dark chocolate for the chocolate piece and I played with the white chocolate,and moulded into a flower-like.
Yes,this cake took me 3 days to complete:First day:flower-like chocolate(bittersweet experience on the flower which i always want to try) ; Second day:Set the base & chocolate cream ;Third day: Almond Praline,Chocolate mousse & chocolate glacage.
Warning:not for person who just so-so with chocolate dessert.Definitely for chocolate fanatic.This cake definitely is for sharing,as sharing is caring.One per slice.Now I know why he did not sell the cake individually,as the ingredients and efforts to put in are ……………mind blowing. ^_^
Components you need:
- chocolate cake
- chocolate cream
- Almond chocolate praline
- chocolate mousse
- chocolate glacage
All components are adapted ” Zen Can Cook”, and Almond Chocolate Praline is adapted by Pierre Herme recipe.
- 4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped
- 1 stick (125 g) unsalted butter
- 1/2 cup (110 g) superfine granulated sugar
- 2 large eggs (100 g)
- 1/3 cup (35 g) cake flour, sifted
- Preheat a convection oven to 340′F (170′C) or a regular oven to 350′F. Butter an 8-inch square mold (or a round one), 1 1/2 to 2 inches deep. Sprinkle it with flour.
- Place the chopped chocolate in a bowl set over a saucepan of simmering water to melt. Remove from the bain-marie. Cut the butter into pieces and add it to the chocolate in the bowl, along with the sugar, eggs and sifted flour. Pour the batter into the prepared mold. Place it in the oven and bake for 20 minutes. The cake should look underdone. Unmold the cake on a rack and let cool. Clean, rinse, and dry the mold, then wrap it in plastic wrap. Place the cooled cake at the bottom of the mold.
Smooth chocolate cream:
- 2 1/2 ounces (90 g) Valrhona 72% cacao Araguani dark chocolate, chopped
- 7 tbsp (125 g) whole milk
- 7 tbsp (125 g) heavy cream
- 3 egg yolks (60 g)
- 45 g superfine granulated sugar
- In a saucepan, bring the milk and cream to a boil.
- In a bowl, beat the egg yolks with the sugar.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). Pour 1/3 of the mixture over the chopped chocolate, stirring well.
- Repeat two more times, stirring after each addition, then process the mixture with a handheld immersion blender (or whisk it vigorously).
- Pour the cream over the cooled cake. Refrigerate for 1 hour, then place in the freezer for 1 hour
Praline Feullete Chocolat Noir: (Almond chocolate Praline)
- 40g praline amande
- 40g pate noisette pure (hazelnut paste)
- 20g Valrhora 72% cacao Araguani dark chocolate
- 25g gavotte(buttery crispy wafer),eliminated
- 20g grue de cacao (chocolate chips)
- 10g unsalted butter
What is Praline Amande?
Prolonged roasting time for nuts and cooking of caramel together that has pronounced taste of almonds with strong caramel notes.Usually in a packet online.
Since i do not have it I made it myself,as much as I can.
How to make Praline Amande yourself?
1)weight 30g of almonds, chop it.In a pot: add in 30g of sugar,cook until amber colour, fold in chopped almond, and keep stirring.
2)Pour the caramel almonds onto a baking tray with baking sheet,allow to cool completely.
how to make hazelnut paste your own?
Normally you can buy from online or some bakery shop but i cannot find.
1)Process 40g hazelnut into powder form, stir in 3 tbsp of water and make into a paste.If too lumpy,add more water to adjust into paste form.
How to make Almond chocolate praline:
1)Melt dark chocolate with butter over simmering pot of water till reach 45C.
2)Mix in almond praline and hazelnut paste into chocolate mixture above.Mix well.
3)Mix in chocolate chips.
4)Pour in this 140g of almond chocolate praline into the cooled chocolate cream you chilled earlier.
5)Smooth the stop, chill to harden.
- 6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped
- 1/3 cup (80 g) whole milk
- 1 egg yolk (20 g)
- 4 egg whites (120 g)
- 4 tsp (20 g) superfine granulated sugar
- Melt the chopped chocolate in a bowl set over a saucepan of simmering water. Remove the bowl from the bain-marie. In a saucepan, bring the milk to a boil. Pour the milk over the chocolate in the bowl, beating until the chocolate is smooth. Add the egg yolk and incorporate well. In the bowl of a stand mixer fitted with the wire whisk, beat the egg whites till foamy, slowly add in sugar and continue beating to soft peak form . Incorporate one-third of the beaten egg whites into the chocolate mixture, then carefully fold in the remaining beaten egg whites.
- Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours or more.
Thin chocolate sheet:
- 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
For the thin chocolate sheet:
- Melt the chopped chocolate in a bowl set over a saucepan of simmering water. 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 31C
- Pour the chocolate over a sheet of acetate (or wax paper) and spread it out. Before it can set, cut out a square the same size as the cake. Place another acetate sheet on top and add a weight to prevent the chocolate from warping as it dries. Refrigerate for 2 hours.
- 130 g Valrhona 72% cacao Araguani dark chocolate, chopped
- 250g mineral water
- 90g superfine granulated sugar
- 125g heavy cream
For the chocolate sauce:
- Place the chopped chocolate in a small saucepan and bring to a boil with the still mineral water, sugar, and cream. Stir continuously until the sauce is thick enough to coat a spatula.Take out 100g chocolate sauce to continue preparing the chocolate glacage.
- 3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
- 1/3 cup (80 g) heavy cream
- 4 tsp (20 g) French butter
- 1/2 cup (100 g) Chocolate Sauce, recipe above
For the chocolate glaze:
- In a saucepan bring the cream to a boil, then remove it from the heat. Gradually beat in the chopped chocolate, beating it from the center outward. Set aside to cool to 60C before adding the butter, then add the 1/2 cup (100g) of the chocolate sauce.
- Glacage is best use from 35C- 40C.
note: do not over chilled the glaze.Warm this up over bain marie,avoid stirring.
To finish the cake:
- Remove the cake from the mold and discard the plastic wrap.
- Using a small ladle, pour the chocolate glaze (it should be warm, between 35C-40C around the sides of the cake, then over the center.
- Using a cake spatula, evenly coat the sides and edges.
- Leave to set for a few minutes then transfer it to a cake plate. Remove the acetate from the thin chocolate sheet, and place it on the cake.
- Set the cake in the refrigerator to defrost for 2 hours before eating.
- Cut with a knife dipped in hot water for 30 seconds.
This recipe is taken 2 days to complete. The Lily is not included, purely my own invention for the decoration. The decor is not in the Pierre Herme recipe. This is one of the sweetest dessert I ever had to make for my 2013 birthday.
Thanks for dropping by and deeply appreciated your comment ^_^