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Chocolate Lover’s Dream

Chefs Marion Robinson and Peter Long,
The Star Conservatory Restaurant

Star Pastry Chef Rachel Isaak created our cover cake with its unique cake layers and white chocolate filling.

Ingredients
Cake 1
28 oz dark chocolate
3 cups unsalted butter
2/3 cups sugar
15 eggs

Cake 2
12 eggs, separate whites from yolks
1 cup sugar (divided)
12 oz dark chocolate, melted

Method
Cake 1
1. Preheat oven to 350˚F and grease 2-9″pans.
2. In a double boiler over low simmer, melt chocolate, butter and sugar together till smooth.
3. In a medium bowl, whip eggs using a hand mixer on high speed until smooth. Fold eggs into chocolate mixture.
4. Pour into prepared pans.
5. Bake for 20-25 mins or until set on the sides and the middle slightly soft.

Cake 2
1. Preheat oven to 350˚F and grease 2-9″pans.
2. In a medium bowl, whip egg yolks and 1/2 cup sugar on high speed until light and fluffy.
3. Melt chocolate in microwave set on high for 15 secs or until smooth. (Or use a double boiler on low simmer to melt chocolate.)
5. Fold whipped egg yolks into melted chocolate.
3. In a separate bowl, whip egg whites and remaining sugar on high speed until just stiff. Fold into chocolate mixture.
4. Pour into pans and bake for 20-25 mins or until toothpick inserted into centre comes out clean.
5. Cool before icing all cakes.

Ingredients
Filling

9 oz white chocolate
2 cups heavy cream, whipped

Ganache
1 1/2 cups heavy cream
15 oz dark chocolate, finely chopped

Method
Filling
1. In a double boiler, melt chocolate over low simmer and set aside, cooling to room temperature
2. In a seperate bowl, whip cream on high speed until stiff peaks form.
3. Fold chocolate and cream together until smooth.

Ganache
1. In a sauce pan, bring cream to a boil. Remove from heat and pour over chocolate and stir until smooth.

Assembly
1. Place a cake 1 layer on a plate and spread on filling.
2. Place a cake 2 layer on top of a cake 1 layer and spread on filling.
3. Repeat first two steps, stacking all 4 layers together.
4. Spread entire cake with remaining filling and then spread with ganache.

Yield 12-14 servings

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