As promised, this is the cake that brought me my latest pastry prize. It is all chocolate, but not heavy at all. It is comforting and creamy and really good.
I played with chocolate textures and the result is really worth trying.
For the chocolate cake layers, i used this recipe
For the orange chocolate crème brulee
150 g chocolate
6 egg yolks
100 g sugar
500 g heavy cream
100 ml freshly squeezed orange juice
Preheat the oven at 160 degrees Celsius. Prepare a round pan (the same size or larger than your cake layers) and line it with aluminium foil. Place this pan in a tray where you will pour water when baking the brulee.
Chop the chocolate and place it in a clean dry bowl. Beat the yolks with the sugar until pale and set aside. Bring the cream and juice to a boil. Temper the yolks by pouring the hot cream mixture over while constantly stiring. Return to low heat until the mixture reaches 75 degrees Celsius. Pour 1/3 of the cream mixture over the chocolate and slowly stir until the chocolate melts. Pour the rest of the cream mixture and stir until the mixture is smooth. Pour it in the prepared pan (you can sieve the mixture before).
Pour boiling water in the prepared tray and bake the brulee for about 30-40 minutes or until set.
Let the brulee cool and then place in the freezer overnight.
For the chocolate coffee bavarian
100 g heavy cream
20 g Kahlua (or use 120 g cream only)
30 g coffee beans
40 g sugar
3 egg yolks
4 g gelatin
250 g chocolate
200 g whipped cream
Place the gelatin in cold water to soften it. Cut the chocolate in tiny bits and place it in a clean dry bowl (or use Callebaut callets as I do).
Place the cream and the coffee beans over medium heat and let it boil. Take off the heat, cover and let steep for 20 minutes. Beat the yolks and the sugar until pale. Sieve the cream, add more cream to bring the quantity back up to 100 g (or 120 g if not using Kahlua) and heat it back. Pour the cream over the yolks while stirring to avoid cooking the eggs. Return to low heat until the mixture reaches 75 degrees Celsius. Pour the cream yolk mixture over the chocolate and stir to melt the chocolate. Melt the gelatin in the microwave and add it to the chocolate mixture. If not all the chocolate has melted, put in in the microwave for short periods (10 seconds) and stir again until smooth. Add the Kahlua if using and then incorporate slowly the whipped cream.
For the salted moscavado caramel chocolate mousse
100 g moscavado
28 g butter (salted)
240 g cream divided (60 g heated and 180 g whipped)
170 g chocolate
fleur de sel
Chop the chocolate and place it in a clean, dry bowl.
Heat 60 ml of cream and keep it warm until the sugar is melted.
Place the sugar and water in a pan over medium high heat and caramelize it.
*tip: I cover the pan and let it boil until all sugar crystals are dissolved. Uncover the pan and let the sugar turn caramel.
Add the butter to the pan (make sure it is at room temperature). Be very careful as it will bubble and splitter. Add the cream to the pan as well. Whisk until all caramel is dissolved. Sprinkle some salt over.
Pour the caramel over the chocolate. Mix until completely incorporated and smooth.
Let cool to room temperature and combine with the whipped cream.
Place the first cake layer inside a cake ring lined with rhodoid. Place the frozen cremme brulee over. Top with the second cake layer. Pipe the coffee bavarian and let it set in the freezer. Then pipe the caramel mousse and let the cake set overnight in the freezer. Unmold and serve cold with some mint or vanilla ice cream or cremme anglais.