Carrément Chocolat
INGREDIENTS
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Serves 8
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Adapted from Pierre Hermé “Pastries”
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Chocolate cake:
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4 ounces (125 g) Valrhona 72% cacao Araguani dark chocolate, chopped
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1 stick (125 g) unsalted butter
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1/2 cup (110 g) superfine granulated sugar
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2 large eggs (100 g)
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1/3 cup (35 g) all-purpose flour, sifted
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Smooth chocolate cream:
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2 1/2 ounces (70 g) Valrhona 72% cacao Araguani dark chocolate, chopped
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7 tbsp (100 g) whole milk
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7 tbsp (100 g) heavy cream
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2 1/2 egg yolks (50 g)
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1/4 cup (50 g) superfine granulated sugar
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Chocolate mousse:
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6 ounces (170 g) Valrhona 72% cacao Araguani dark chocolate, chopped
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1/3 cup (80 g) whole milk
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1 egg yolk (20 g)
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4 egg whites (120 g)
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4 tsp (20 g) superfine granulated sugar
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Thin chocolate sheet:
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3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
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Chocolate sauce:
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1 1/2 ounces (50 g) Valrhona 72% cacao Araguani dark chocolate, chopped
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6 1/2 tbsp (95 g) still water
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2 1/2 tbsp (35 g) superfine granulated sugar
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3 tbsp (50 g) heavy cream
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Chocolate glaze:
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3 1/2 ounces (100 g) Valrhona 72% cacao Araguani dark chocolate, chopped
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1/3 cup (80 g) heavy cream
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4 tsp (20 g) French butter
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1/2 cup (100 g) Chocolate Sauce, recipe above
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For the chocolate cake:
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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.
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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 th
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For the smooth chocolate cream:
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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 o
•
For the chocolate mousse:
•
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 eg
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Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours.
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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
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For the chocolate sauce:
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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.
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For the chocolate glaze:
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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 140?F before adding the butter, then add the 1/2 cup (100g) of the chocolate sa
•
To finish the cake:
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Remove the cake from the mold and discard the plastic wrap. Using a small ladle, pour the chocolate glaze (it should be warm, between 95?F and 105?F around the sides of the cake, then over the center. Using a cake spatula, evenly coat the sides a
•
For the chocolate cake:
•
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 th
•
For the smooth chocolate cream:
•
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 o
•
For the chocolate mousse:
•
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 eg
•
Pour the chocolate mousse over the smooth chocolate cream in the mold. Smooth the surface with a spatula. Freeze for 2 hours.
•
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
•
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.
•
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 140?F before adding the butter, then add the 1/2 cup (100g) of the chocolate sa
•
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 95?F and 105?F around the sides of the cake, then over the center. Using a cake spatula, evenly coat the sides a
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