VALRHONA CHOCOLATE CAKE

This chocolate cake is a simplified version of Peter Gilmore’s signature five-textured Valrhona cake, which has two additional layers of chocolate ganache and chocolate ice cream.

Makes 8 individual cakes

280 grams Valrhona dark chocolate, chopped

     Chocolate cake

80 grams Valrhona dark chocolate, chopped

40 grams unsalted butter

2 eggs, separated

50 grams caster sugar

30 grams raisin, finely chopped

20 grams walnut halves, finely chopped

10 grams peeled hazelnuts, finely chopped

110 grams ground almonds

3 tsp plain flour

2 tsp self-raising flour

3 tsp brandy

    Chocolate mousse

200 grams Valrhona dark chocolate, chopped

3 egg yolks

35 grams caster sugar

300 ml pouring cream, lightly whipped

2 egg whites

1.       For chocolate cake, place chocolate and butter in a bowl and cook over bain marie and stir occasionally until smooth. Whisk egg yolks and sugar together until thick and pale then gradually whisk in chocolate mixture. Fold in raisins, hazelnuts, walnuts and ground almonds, then add flours and brandy and whisk until well combined.

2.       Using mixer, whisk egg whites until soft peak forms, then folds into chocolate mixture. Spread mixture onto a baking paper-lined 26X32-cm Swiss roll pan, smooth top and bake at 180 C for 6 – 8 minutes or until cake tester withdraws clean. Remove from the oven and cool cake in pan

3.       Meanwhile, for chocolate mousse, place chocolate in a bowl and cook over bain marie and stir occasionally until smooth. Whisk together sugar and egg yolks until thick and pale. Working quickly, whisk in melted chocolate all at once, then fold in ¼ cup whipped cream to loosen chocolate mixture. Using an electric mixer, whisk egg whites until soft peak form, then fold remaining cream and whisked egg whites into chocolate mixture until well combined. Cover and fridge for 2 hours or until set.

4.       Melt chocolate over bain marie until smooth. Pour chocolate into baking paper-lined 26x32cm Swiss roll pan, then, using a spatula, smooth chocolate over tray. Stand until cool and almost set, then using an 8cm round pastry cutter, makes 8 light indentations in chocolate. When completely set, cut out rounds, and place on baking paper-lined tray and fridge until needed.

5.       To assemble cakes, using an 8cm round pastry cutter, cut cake into 8 rounds. Place an 8X2cm high metal ring on a baking paper-lined tray. Place a cake round on the base of the mould, fill with chocolate mousse and smooth top using a small spatula, then top with the disc of chocolate, using a blow torch or a very hot cloth, heat side of ring to help remove cake then gently remove ring. Repeat with remaining cakes, mousse and chocolate disc, then transfer cakes to plate and serve immediately