December 9, 2016
Rob
,
4

How to make a dark chocolate cake with a white chocolate core

Good artists borrow, great artists steal.

Now I am very modest (of course, what were you thinking!) but I think I’ve come out with a great recipe and all I did was stealing separate parts from different cakes!!! 😛

(So yeah, that would make me a great artist)

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I had looked for days in my pastry books for a simple dark chocolate/white chocolate mousse domes, but I couldn’t find any. Yeah I was surprised too, because I thought I had almost any possible recipe in my massive book “On baking”.

There was no other choice but to invent the recipe for the cake I had in mind! The dark chocolate mousse is by Alexander Bourdeaux, the white chocolate one by Cyril Lignac, the glaze by Pascal Caffet and the brownie layer by Pierre Hermé himself!

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The mixture of all these elements was fine and quite balanced: the final cake had a very strong flavour of chocolate (surprising uh?) but it was not heavy and the texture was very interesting, thanks to the creaminess of the mousse, the softness of the brownie and the crunchiness of the dry fruits.

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The only part that did not convince me was the glaze: it contained real chocolate (unlike the chocolate mirror glaze, which only contains cocoa powder) but the result was hard to handle and not very nice. Maybe I did something wrong, but the glaze kept on becoming too thick immediately so I couldn’t waste a single moment before pouring it onto the cakes. Moreover, once it set on the cake, it formed a separate, solid, thick layer and did not blend well with the rest of the cake. So next time I’ll try the domes with my mirror glaze!

What do you think of the video? Would you like more videos like this for complex recipes or should I stick to simpler ones? 🙂

 

Double chocolate domes

Print recipe

Ingredients

Chocolate glaze

40gHeavy cream
25gGlucose syrup
79gWater
43gGranulated sugar
1.1gPectin
140gDark couverture chocolate (70%)

White chocolate mousse

200gHeavy cream
200gWhite chocolate
200gWhipped cream

Brownie layer

100gHazelnuts and almonds
115gUnsalted butter
70gDark chocolate
2gEggs
100gGranulated sugar
60gPastry flour

Chocolate mousse

88gEgg yolks
88gGranulated sugar
22gWater
176gDark couverture chocolate
352gWhipped cream
4gSheet gelatin

Directions

Chocolate glaze

1
Place the cream, glucose, water and the pectin mixed with the sugar in a saucepan and bring to a boil
2
Pour the boiling mixture over the dark chocolate and stir with a spatula until the glaze is smooth and shiny. Refrigerate overnight.

White chocolate mousse

3
Bring the heavy cream to a boil
4
Pour over the white chocolate in three times and stir with a spatula. Let the mousse cool quickly to room temperature (use an ice bath if necessary).
5
Whip the cream to stiff peaks and fold it into the cold white chocolate mixture.
6
Pour the equivalent of 1-2 tablespoons of mousse in a spherical container and freeze for at least 6 hours

Brownie layer

7
Toast the dry fruits in the oven at 150°C for 15 minutes
8
Melt the butter and sugar over a bain marie of simmering water
9
Whisk together quickly the sugar and eggs
10
Pour the melted chocolate and butter over the egg mixture
11
Gently incorporate the sifted flour without overmixing
12
Add the chopped dry fruits and stir
13
Spread the batter over a parchment-lined tray and bake at 150°C for 15 minutes

Dark chocolate mousse

14
Whip the cream to soft peaks and set aside
15
Melt the chocolate over a bain marie
16
Prepare a sugar syrup with the water and sugar and bring to a boil
17
Start whipping the egg yolks at high speed and in the meantime let the gelatin soften in cold water
18
When the syrup reaches 118°C, pour it slowly but steadily along the side of the bowl, after reducing the speed to medium
19
Add the gelatin to the warm yolk mixture and keep on mixing until the pâte à bombe reaches room temperature
20
Whisk in two thirds of the cream into the melted chocolate at 50°C
21
Add the pâte à bombe and mix with a whisk
22
Finally gently incorporate the remaining cream with a spatula with an upward movement
23
Pipe the dark mousse halfway up in silicon dome moulds

Assembling the cake

24
Place the frozen white chocolate mousse on the dark chocolate mousse and press gently
25
Fill the mold all the way up to the edge with more dark chocolate mousse
26
Cut the brownie layer in rounds with a cookie cutter or a small glass, so that they are slightly smaller than the mould
27
Place the brownie on the chocolate mousse and press it down gently. Remove the excess mousse and freeze overnight.
28
Melt the chocolate glaze at 60°C over a bain marie of simmering water
29
Pour the glaze over the frozen cake over a small glass or over a wire rack
30
Place the cake on a serving cardboard or plate and store refrigerated until serving. Decorate with chocolate cutouts or swirls.

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