Eight-Texture Chocolate Cake

Eight-Texture Chocolate Cake
Steps Ingredients
Layer 2 - Chocolate Mousse
 For chocolate mousse, place chocolate in a metal

Layer 2 - Chocolate Mousse
bowl, melt it over a double boiler and keep warm.
 Using an electric mixer whip cream until soft peaks
 325g dark chocolate, finely
form.
chopped
 Make a sabayon by combining the egg yolks, 50g of
 500ml pure cream
sugar and vanilla seeds. Cook over a double boiler,
 4 egg yolks
whisking continuously until the egg yolks become
 75g caster sugar
glossy. Remove from heat. Have whipped cream
 ½ vanilla bean, split and
nearby.
scraped, save bean for
 Pour melted chocolate into warm sabayon and with
another use
a large hand whisk, whisk as fast as you can to
 3 egg whites
incorporate all the chocolate in sabayon. Chocolate
will begin to seize, at that point you will need to add
1 large kitchen spoonful of whipped cream. Continue
to whisk, cream will begin to soften the mixture.
 Add another large spoonful of cream and whisk
vigorously for 1 minute. The mixture will now be
more workable and relatively stable. You should
have half the whipped cream left.
 Immediately whisk egg whites until soft peaks form.
Whisk in remaining 25g sugar until dissolved. Place
egg whites and remaining cream on top of the
chocolate mixture and gently fold through until well
incorporated.
 Freeze for 5-10 minutes to remove as much heat as
possible and refrigerate until required.
Layer 4 - Caramel, Vanilla and Chocolate Ganache Layer 4 - Caramel, Vanilla and
Chocolate Ganache
 Finely chop the two chocolates and place in a
medium stainless-steel or pyrex bowl.  60g dark chocolate
 Place sugar and water in a small heavy-based  40g milk chocolate
saucepan over high heat and turn into caramel.  40g caster sugar
When caramel turns a medium golden brown, slowly  40ml water
and carefully add cream. This will cause a strong  90ml pure cream
reaction and you will see caramel and cream bubble  1⁄2 vanilla bean, split and
dramatically. scraped, save bean for
 Using a wooden spoon, stir until the reaction settles another use
down and caramel has dissolved into cream. Add  Pinch of fine sea salt
vanilla seeds. While hot, pour mixture onto  120g unsalted butter, cubed
chocolate in the bowl and slowly stir. When and kept at room
chocolate and cream mixture are fully incorporated, temperature
add sea salt and softened butter.
 Mix well with a wooden spoon until fully

incorporated. It is crucial that the butter is soft
before adding it. Allow ganache to cool completely,
spoon into a piping bag and set to one side.
Layer 5 - Chocolate and Hazelnut Dacquoise Layer 5 - Chocolate and Hazelnut

Dacquoise
 Preheat the oven to 160°C. Spray a baking tray with
canola spray, line with a silicone baking sheet or  35g ground almonds
baking paper and spray again.  90g hazelnuts, roasted,
 Combine ground almonds, hazelnuts and sifted skinned and finely chopped
cocoa powder.  8g dark cocoa powder, sifted
 In a separate bowl, whisk egg whites until soft  4 egg whites
peaks form, slowly add sugar and whisk until egg  110g caster sugar
whites form stiff peaks.
 Fold dry ingredients through egg whites.
 Place spoonful’s of mixture on prepared baking
tray. Using a palette knife, spread mixture to a
thickness of 2-3mm.
 Bake for 5 minutes, remove from oven while only
semi firm. Use a 6cm round cutter to cut four discs
from the dacquoise sheet. Cut all the way through
but leave the discs within the sheet. Return the
sheet to oven for 2-3 minutes or until crisp.
 Remove from oven. Allow sheet to cool completely
and use the cutter to completely cut and remove the
six discs from the sheet and set aside until required.
Layer 1 - Cake base
Layer 1 - Cake base
 Increase oven to 180°C. Line a shallow oven tray  240g dark chocolate, finely
with a silicone baking sheet or baking paper and chopped
spray again.  250g unsalted butter
 Melt chocolate over a double boiler, remove from  200g caster sugar
heat and allow to cool.  4 whole eggs
 Meanwhile, cream butter and sugar in an electric  65g plain flour
mixer until pale. Add eggs, one at a time, mixing
until completely incorporated.
 When chocolate is cool but not set, pour into butter
mixture and beat well.
 Sift over flour and fold through mixture.
 Spread chocolate mixture out to a thickness of
3mm.
 Bake for 7-10 minutes, or until set. Remove and

cool completely in trays. When cool, use an 8.5cm
round cutter to cut out four circles from cake.
Layer 3 - Milk Chocolate Praline Discs Layer 3 - Milk Chocolate Praline

Discs
 Finely chop the chocolate and melt it over a double
boiler, add praline and stir to combine.  200g milk chocolate, finely
 Spread the chocolate and praline mixture onto a chopped
silicone mat or baking paper to 2mm thick and place  20g hazelnut and almond
in the fridge for 2-3 minutes or until just setting. praline
Before chocolate sets completely, use a 6cm cutter
to cut out four discs and a 3cm cutter to cut a
second hole from each disc creating a doughnut
shape.
 Leave on tray and refrigerate until required.
Layer 6 - Chocolate Caramel Cream Layer 6 - Chocolate Caramel Cream
 Finely chop chocolate and place in a stainless-steel  60g c 60g milk chocolate
bowl.  60g caster sugar
 Place sugar and water in a small heavy-based  60ml water
saucepan over high heat and turn into caramel.  250ml pure cream
When caramel turns a medium golden brown, slowly  250ml double cream,
and carefully add cream. This will cause a strong reserve for plating step 6
reaction and you will see caramel and cream bubble
dramatically.
 Using a wooden spoon, stir until the reaction settles
down and caramel has dissolved in cream. Remove
from heat and allow to cool slightly.
 Pour warm caramel cream mixture onto chocolate
and stir until chocolate has dissolved.
 Refrigerate mixture to chill completely.
Layer 7 - Dark Chocolate Top Disc Layer 7 - Dark Chocolate Top Disc
 Spray the back of a flat baking tray with canola  200g dark chocolate, very
spray and line with sheet of acetate. finely chopped
 To temper chocolate, place 2/3 of chocolate in a
double boiler and gently heat until it reaches 48°C.
 Remove from heat, add remaining chocolate and
stir until cooled to 29°C.
 Return to heat and gently bring back up to 32°C.
 Spread tempered chocolate onto prepared tray
using a palette knife. Create a smooth thin layer
about 1–2mm thick.
 Refrigerate until almost set, remove and use a
8.5cm round pastry cutter to cut four discs. Wipe
cutter between cuts. Allow to stand at room for a
few more minutes. Cover top of chocolate sheet
with another acetate sheet and carefully place
another baking tray on top sandwiching the
chocolate layer between the two trays. Return to
refrigerator until fully set.
 When chocolate has completely set, carefully
remove discs from tray and refrigerate until
required.
Hot Chocolate Sauce Layer 8 - Hot Chocolate Sauce
 Place milk in a saucepan and heat to a strong  75-90ml milk

simmer. Remove from heat.  125g dark chocolate, very
 Place chocolate in a pyrex bowl, pour over milk and finely chopped
whisk until chocolate is melted and incorporated.
Transfer to a small copper pot for serving.
To Finish and Plate
 To assemble, place four cake bases on a metal tray, leaving a good space between each
base. Place an 8.5cm metal ring on top of each cake base, fitting the base into the ring.
 Add 1 large tablespoon of chocolate mousse onto each base.
 Using a teaspoon, spread mousse out over the cake layer, also up the sides of the metal
ring and to the top edge to an even thickness of about 1cm.
 Place chocolate and hazelnut dacquoise disc on the mousse and press down gently
 Pipe a thin layer of ganache around the outer edge of the praline disc 4-5mm thick.
 Place milk chocolate praline discs on top of ganache and press down gently.
 Add reserved double cream to chocolate caramel cream and whisk until stiff peaks form.
 Place 1 large tablespoon of the chocolate caramel cream on top of the praline disc and use
a palette knife to spread the cream out to form a flush layer against the top of the ring.
 Using a teaspoon, carefully scoop out a 3cm diameter circle of caramel cream from the
center of each cake. You need to ensure that you have removed at least 1cm of depth from
the surface of the cake. (Essentially this is a small hole in the top of the cake for the hot
chocolate sauce to melt through the thin chocolate disc, giving the effect of hot chocolate
sauce melting through the cake.)
 Carefully move each cake from the tray to the center of a serving plate, using a wide, bent
palette knife.
 Use a kitchen blowtorch to briefly heat the outside metal edge of the cake rings. Do this
one at a time. Wait a couple of seconds and slide the metal ring up from the cake. Now top
each cake with a dark chocolate top disc, discs should sit flush with the edge of the cake.
Flash the top of the chocolate with blowtorch to ensure an even sheen.
 Place the hot chocolate sauce into a small copper saucepan, ensuring the sauce is at a
reasonably hot temperature, between 50-60°C.
 If saucer thickens too much before serving add more warm milk to reach the desired
consistency. Serve the cake and serve a small spoonful of the hot chocolate sauce directly to
the middle of each cake.

Eight-Texture Chocolate Cake

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Eight-Texture Chocolate Cake

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Eight-Texture Chocolate Cake

 For chocolate mousse, place chocolate in a metal

 Mix well with a wooden spoon until fully

Layer 5 - Chocolate and Hazelnut Dacquoise Layer 5 - Chocolate and Hazelnut

 Bake for 7-10 minutes, or until set. Remove and

Layer 3 - Milk Chocolate Praline Discs Layer 3 - Milk Chocolate Praline

Layer 6 - Chocolate Caramel Cream Layer 6 - Chocolate Caramel Cream

Hot Chocolate Sauce Layer 8 - Hot Chocolate Sauce

 Place milk in a saucepan and heat to a strong  75-90ml milk

To Finish and Plate

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