gold chocolate, burnt orange & dark chocolate cake

Created by

  • Darren Purchese - PASTRY CHEF AT BURCH & PURCHESE SWEET STUDIO
level 2

Recipe components

COFFEE SABLÉ

IngredientsPreparation
  • 230g
    flour
  • 175g
    unsalted butter

Preheat oven to 165°C. Mix to a fine crumb.

  • 100g
    caster sugar

Add and mix in.

  • 10g
    coffee
  • 55g
    eggs
  • 20g
    egg yolks

Mix in until dough comes together.

Chill and roll to 2 mm thick. Cut with a 15 cm diameter ring to make 5x15 round bases. Bake.

FLOURLESS CHOCOLATE & ORANGE SPONGE

IngredientsPreparation
  • 230g
    egg yolks
  • 125g
    caster sugar

Whisk together until light and creamy.

  • 300g
    egg white

Whisk to soft peak.

  • 140g
    caster sugar

Add.

Fold meringue into whipped egg yolks.

Sieve and fold into mixture.

Fold in.

Pipe ± 200 g of sponge on top of baked coffee sablé and make 5x15 diameter rings. Bake to 170°C in pre-heated
oven for 8-10 mins. Pipe Callebaut® Creme dell’Artigiano Nocciola N05-OH40 on top of sponge.
 

GOLD WAFER

IngredientsPreparation

Temper.

Mix with tempered chocolate.

Spread thinly onto plastic sheets to 5x15 cm diameter. Allow to set.

BURNT ORANGE CREAM

IngredientsPreparation
  • 240g
    milk
  • 2zest
    fine orange zest

Bring to a boil.

  • 150g
    egg yolks
  • 100g
    caster sugar

Mix together. Use 1/3 of scalded milk.

Pour into saucepan with 2/3 scalded milk. Cook to 85°C.

  • 540g
    cream

Add, stir and mix well.

Pour orange custard into baking dish and place in pre-heated oven (200°C).
Bake for 18 minutes until burnt and split.
Remove mix from tray, put in blender and blitz until smooth.
 

  • 5g
    cold neutral gelatine

Add and blend again.

Pour custard into 5x15 diameter rings. Tap to level and freeze.
 

GOLD GANACHE

IngredientsPreparation
  • 315g
    cream
  • 27g
    trimoline
  • 2g
    salt
  • 2zest
    orange zest
  • 1pod(s)
    vanilla

Place in saucepan and bring to a boil.

Put in tall and narrow container. Pour over heated liquid.
 


Use immersion blender to emulsify ganache. Pour ganache in ring of 5 x 120 g, on each frozen burnt orange cream.
Freeze.
 

GOLD CREAM

IngredientsPreparation
  • 400g
    cream
  • 25g
    glucose
  • 25g
    trimoline

Heat it saucepan.

Strain previous mixture over chocolate.

  • 850g
    cream

Add in and stir.

Whisk cold until soft. Whip and transfer to piping bag with plain nozzle. Pipe on top of each layered insert. Place
wafer onto piped Callebaut® Creme dell'Artigiano Fondente N16-OH40. Press down gently. Demould frozen layered
insert and place onto wafer with burnt orange cream side down. Freeze inserts.
 

MADAGASCAR & GOLD CHOCOLATE MOUSSE

IngredientsPreparation
  • 320g
    cream
  • 240g
    milk
  • 120g
    trimoline
  • 2pod(s)
    vanilla

Heat. Infuse for 6 hours.

  • 240g
    egg yolks

Whisk lightly. Pour into infused cream.
Cook to 85°C over medium heat.
 

Strain over previous mixture.

  • 6g
    gelatin

Add. Use immersion blender to emulsify mousse base.

  • 1000g
    whipped cream

Fold in at 35°C until shiny and thick.

Place 18 cm diameter ring onto tray lined with acetate. Also line the ring. Pour in 600 g of chocolate mousse.
Invert to frozen insert and center into mousse. Freeze.
 

GOLD GLAZE

IngredientsPreparation
  • 450g
    milk
  • 90g
    glucose

Boil in tall and narrow container.

Pour over previous mixture.

  • 15g
    gelatin

Add. Use immersion blender to emulsify.

Use glaze on frozen cakes at 35°C.