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Be My Love Cake
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 100 | g | Dark Chocolate (Hearts) |
| 100 | g | White Chocolate (Hearts) |
| 250 | g | Raspberry Puree (Raspberry Cream) |
| 40 | g | Caster Sugar (Raspberry Cream) |
| 60 | g | Egg Yolks (Raspberry Cream) |
| 30 | g | Unsalted Butter (Raspberry Cream) |
| 2 | g | Gold Gelatine Leaves, soaked in ice water (Raspberry Cream) |
| 50 | mL | Water (Milk Chocolate Mouse) |
| 50 | g | Glucose (Milk Chocolate Mouse) |
| 4 | g | Gold Gelatine Leaves, soaked in ice water (Milk Chocolate Mouse) |
| 50 | g | Caster Sugar (Milk Chocolate Mouse) |
| 240 | g | Milk Chocolate, melted (Milk Chocolate Mouse) |
| 350 | g | Thickened cream, semi-whipped (Milk Chocolate Mouse) |
| 250 | g | Thickened Cream (Dark Chocolate Glaze) |
| 300 | g | Caster Sugar (Dark Chocolate Glaze) |
| 60 | g | Water (Dark Chocolate Glaze) |
| 100 | g | Cocoa Powder (Dark Chocolate Glaze) |
| 100 | g | Neutral Glaze (Dark Chocolate Glaze) |
| 20 | g | Dark Chocolate (Dark Chocolate Glaze) |
| 12 | g | Gold Gelatine Leave, soaked in ice water (Dark Chocolate Glaze) |
| 10 | each | Raspberry, freeze-dried (to serve) |
| 10 | each | Edible gold powder, to dust (to serve) |
Method
DARK CHOCOLATE DISCS AND WHITE CHOCOLATE HEARTS
STEP 1 – For the dark chocolate discs, spread a thin layer of tempered dark chocolate onto a guitar sheet. Cut into 5cm discs before the chocolate fully contracts.
STEP 2 – For the white chocolate hearts, spread a thin layer of tempered white chocolate onto a guitar sheet. Cut into heart shape before the chocolate fully contracts.
STEP 3 – Place a sheet of silicon paper on top of each chocolate and cover with a flat tray. Place in the fridge for five minutes and store at room temperature until required.
RASPBERRY CREAM
STEP 1 – In a medium saucepan, bring the raspberry purée to a boil.
STEP 2 – In a separate bowl, combine the sugar and egg yolks.
STEP 3 – Remove the raspberry purée from the heat and pour over sugar and egg yolks mixture. Return to the stove and reheat (while stirring constantly) to 80°C.
STEP 4 – Sieve and add the gelatine and butter. Mix well and deposit directly into small cone Flexipan (model 1266). Freeze.
MILK CHOCOLATE MOUSSE
STEP 1 – In a medium saucepan, bring the water, glucose and castor sugar to a boil.
STEP 2 – Remove from the heat and add the gelatine. Add the mixture into the melted milk chocolate, emulsify well and set aside to cool.
STEP 3 – When cool, fold through the semi-whipped cream.
STEP 4 – Pipe into Flexipan (model 2269), half 11, then insert one piece of the frozen raspberry cream into the mousse. Level with a palette knife and place a dark chocolate disc on top. Freeze.
DARK CHOCOLATE GLAZE
STEP 1 – In a medium saucepan, bring the thickened cream, castor sugar and water to a boil. Sieve the cocoa powder and add into the mixture while mixing with a whisk.
STEP 2 – Add in the neutral glaze and bring back to the boil.
STEP 3 – Remove from the heat and add the gelatine, then strain onto the Callebaut dark chocolate. Emulsify the glaze with a stick blender.
TO SERVE
When the dark chocolate glaze has cooled to 38°C, place the frozen cake on a wire rack, glaze it evenly and place on cake board. Put a freeze-dried whole raspberry at the front of the cake and dust with edible gold powder. Finish by placing 2 white chocolate hearts in the middle.