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Beastwars · 10-11-2010, 02:33 AM

OK, 12 components, but still...

This cake is Halal, meaning Vegetarian butter was used (Countrylife is good)

All sponges were baked in a pyrex, greased baking pan

Components

Cocoa Glitter
Milk Chocolate
Dark Chocolate Mousse
White Chocolate Mousse
Flourless Chocolate Sponge
Chocolate Orange Chantilly
Cocoa Caracas Sponge
White Chocolate Ganache
Raspberry Puree
Saffron Dark Chocolate Ganache
Chocolate Sponge
Nougat
Praline Milk Chocolate

Ingredients

Milk Chocolate:

500g Amedei Incontro 32%

Dark Chocolate Mousse

70g Valrhona Alpaco 66%
2 egg yolks
1 egg white
30ml UHT double cream
200g golden caster sugar
2g liquid glucose
100g water
Small pinch smoked salt
Beurre Noisette (from 50g butter)

White Chocolate Mousse

50g Amedei Toscano White
2 egg yolks
1 egg white
30ml UHT double cream
200g golden caster sugar
2g liquid glucose
100g water
Small pinch smoked salt
Beurre Noisette (from 50g butter)

Flourless Chocolate Sponge

35g Michel Cluziel Concepcion
2 egg yolks
20g golden caster sugar
30g caster sugar
5g Valrhona cocoa powder
2 egg whites
Pinch salt

Soaking syrup

100g orange juice
50g fructose
Chocolate Orange Chantilly

100g Michel Cluziel Mangaro Lait
40g orange juice

Cocoa Caracas Sponge

10g butter
15g plain flour
10g nougat
10g chocolate sponge crumbs
1 egg yolk
12g marzipan
7g golden caster sugar
Pinch salt
2 egg whites
25g caster sugar
5g cocoa powder

White Chocolate Ganache

50g Amedei Toscano White
Pinch smoked salt
30g butter
50g UHT double cream

Raspberry Puree

500g fresh raspberries
50g fructose
10g rose water

Saffron Dark Chocolate Ganache

50g Amedei Chauo
50g UHT double cream
Pinch salt
2g saffron

Chocolate Sponge

3 yolks
3 whites
80g self-raising flour
50g arrowroot
20g cocoa powder
75g beurre noisette
75g Trex
30ml water
75g unrefined caster sugar
75g refined caster sugar
2g cream of tarter
30g milk

Nougat

105g caster sugar
30g Orange Blossom Honey
25g water
30g liquid glucose
1 egg white

Praline Milk Chocolate

100g Amedei Gianduja
50g hazelnuts
30g water
100g golden caster sugar
Pinch smoked salt

Marzipan

100g golden caster sugar
150g roast almonds
1 egg white
30g icing sugar

Method

Milk Chocolate

Bring 300g of the chocolate to 53C
Remove from the heat and add the remaining chocolate
Bring the temperature down to 28C
Hold for a few minutes
Raise the temperature to 32C

The chocolate is now ready for use

Dark Chocolate Mousse

Melt the chocolate gently in a bain marie
Combine the glucose, water, salt and sugar
Heat gently, stirring till the sugar dissolves
Heat to 170C
Melt the butter and heat over medium heat till it stops sizzling
Pass the butter through kitchen paper or J-cloth
Whisk the eggs in a bain marie
Still whisking, slowly trickle in the beurre noisette
Slowly trickle in half the salted caramel, whisking continuously
Continue to whisk until the eggs are thick, pale, and glossy
Whip the cream to soft peaks
Beat the egg whites on full speed with an electric whisk until thick and frothy
Beating on medium speed, trickle in the remaining caramel
Beat until soft peaks form
Fold the egg yolks and chocolate together
Fold the chocolate yolks into the cream
Fold the chocolate cream into the meringue
The mousse is ready to be used

White Chocolate Mousse

Melt the chocolate gently in a bain marie
Combine the glucose, water, salt and sugar
Heat gently, stirring till the sugar dissolves
Heat to 170C
Melt the butter and heat over medium heat till it stops sizzling
Pass the butter through kitchen paper or J-cloth
Whisk the eggs in a bain marie
Still whisking, slowly trickle in the beurre noisette
Slowly trickle in half the salted caramel, whisking continuously
Continue to whisk until the eggs are thick, pale, and glossy
Whip the cream to soft peaks
Beat the egg whites on full speed with an electric whisk until thick and frothy
Beating on medium speed, trickle in the remaining caramel
Beat until soft peaks form
Fold the egg yolks and chocolate together
Fold the chocolate yolks into the cream
Fold the chocolate cream into the meringue
The mousse is ready to be used

Flourless Chocolate Sponge

Melt the chocolate in a bain marie
Beat the yolks and golden sugar till thick and pale
Combine the cocoa powder and whites
Whisk on full speed till frothy
Whisk in the sugar
Reduce speed to low and whisk for 10 minutes
Beat the chocolate, salt and yolks together
Fold the chocolate mix into the meringue
Bake for 20 minutes at 160C

Soaking Syrup

Combine all ingredients in a saucepan
Heat gently, stirring to dissolve the sugar

Chocolate Orange Chantilly

Combine all ingredients in a saucepan
Heat gently, stirring, till the chocolate is melted
Pour into a bowl set over a larger bowl of ice water
Whisk furiously with a balloon whisk for 20 minutes,
or until the chocolate sets to a crème chantilly consistency

Cocoa Caracas Sponge

Make a beurre noisette from the butter
Whisk the yolks, golden sugar, marzipan, and salt
Make a stiff meringue from the whites and caster sugar
Beat 1/3 of the meringue into the yolks
Fold the remaining meringue into the yolks
Fold in the flour, nougat, cake crumbs and melted butter
Bake for 15 minutes at 170C

White Chocolate Ganache

Combine the cream and butter in a saucepan
Bring to the boil, stirring occasionally
Pour over the chocolate and salt
Stir together
Leave at room temperature for 24 hours
Place in a piping bag
Refrigerate until ready to use

Raspberry Puree

Combine all ingredients
Place in a large, heatproof bowl
Cover with clingfilm
Place over simmering water
Leave for 4 hours, checking the water occasionally
Place the raspberries and their juice
in a muslin-lined sieve set over a bowl
Place in the fridge overnight to collect all the liquid
Pour the liquid into a heavy-based pan
Reduce to 50ml

Saffron Chocolate Ganache

Infuse the saffron in the cream for 6 hours
Bring to the boil
Pour over the salt and chocolate
Stir together
Leave at room temperature for 24 hours
Place in a piping bag
Refrigerate until use

Chocolate Sponge

Sift together the starches (flour, cocoa, and arrowroot)
Make the beurre noisette and mix with the Trex
Whisk the yolks, golden sugar and water in a bain marie
Slowly trickle in the melted fats
Whisk until thick and pale
Using an electric paddle, beat the yolks and starches together
Add the milk and beat on full speed for 30 seconds
Add the salt and beat on lowest speed for 10 minutes
Add the tartar to the whites
Whisk the whites till frothy
Whisk in the caster sugar
Whisk on low speed for 10 minutes
Beat 1/3 of the meringue into the cake mix
Fold in the remaining meringue
Bake for 20 minutes at 180C

Nougat

Boil the sugar and water together
At 107C, add the honey and glucose
Boil to 137C
Beat the whites till soft peaks form
Beat in the syrup to form a stiff meringue
Place in a shallow container lined with rice paper
Cover with rice paper and weigh with a heavy board
Refrigerate overnight to set
Discard the rice paper
Transfer to an airtight container
Freeze till use

Marzipan (for the Caracas)

Grind the almonds to a powder
Boil the sugar and water to 118C
Remove from the heat
Mix in the almonds
Lightly beat the white
Stir into the almond syrup
Return to a gentle heat
Stir constantly for 2 minutes
Remove from the heat
Beat with an electric paddle on low speed
Add icing sugar to smoothen the consistency
Knead on a clean surface, dusted with icing sugar
Wrap in clingfilm
Refrigerate till use

Praline Milk Chocolate

Temper the chocolate, as for the coating
Roast the hazelnuts at 160C till fragrant
Remove and discard the skins
Boil the sugar, salt, and water to 170C
Remove from the heat
Mix in the hazelnuts
Pour onto a shallow baking tray
Leave to cool and set
Blitz to a fine powder
Stir into the tempered chocolate
Pour onto a sheet of non-stick parchment
Place another sheet on top
Roll as thinly as possible with a rolling pin
Refrigerate overnight to set

Assembly

Cut a 80mm x 200mm rectangle of praline chocolate
Trim the 3 sponges to 500m x 250mm x 5mm
Spread the nougat thinly over the praline chocolate
Position the chocolate sponge on top
Pipe the white ganache down one side of the sponge
Pipe the dark ganache down the other side
Spread the puree between the ganaches
Place the caracas sponge on top
Spread the chantilly over the caracas
Place the flourless sponge on the chantilly
Pour the soaking syrup over the flourless sponge
Spread the white chocolate mousse over the sponge
Freeze for 6 hours, to set the mousse
Spread the dark mousse over the white mousse
Freeze for a further 6 hours
Trim the cake to ensure equal diameter
Pour the tempered chocolate over the cake
Sift the cocoa glitter over the cake
Refrigerate to set the chocolate

10-11-2010, 02:33 AM	#1
Beastwars Big Bloody Bastard Join Date: Sep 2007 Posts: CXLVIII	12 layer chocolate gateau OK, 12 components, but still... This cake is Halal, meaning Vegetarian butter was used (Countrylife is good) All sponges were baked in a pyrex, greased baking pan Components Cocoa Glitter Milk Chocolate Dark Chocolate Mousse White Chocolate Mousse Flourless Chocolate Sponge Chocolate Orange Chantilly Cocoa Caracas Sponge White Chocolate Ganache Raspberry Puree Saffron Dark Chocolate Ganache Chocolate Sponge Nougat Praline Milk Chocolate Ingredients Milk Chocolate: 500g Amedei Incontro 32% Dark Chocolate Mousse 70g Valrhona Alpaco 66% 2 egg yolks 1 egg white 30ml UHT double cream 200g golden caster sugar 2g liquid glucose 100g water Small pinch smoked salt Beurre Noisette (from 50g butter) White Chocolate Mousse 50g Amedei Toscano White 2 egg yolks 1 egg white 30ml UHT double cream 200g golden caster sugar 2g liquid glucose 100g water Small pinch smoked salt Beurre Noisette (from 50g butter) Flourless Chocolate Sponge 35g Michel Cluziel Concepcion 2 egg yolks 20g golden caster sugar 30g caster sugar 5g Valrhona cocoa powder 2 egg whites Pinch salt Soaking syrup 100g orange juice 50g fructose Chocolate Orange Chantilly 100g Michel Cluziel Mangaro Lait 40g orange juice Cocoa Caracas Sponge 10g butter 15g plain flour 10g nougat 10g chocolate sponge crumbs 1 egg yolk 12g marzipan 7g golden caster sugar Pinch salt 2 egg whites 25g caster sugar 5g cocoa powder White Chocolate Ganache 50g Amedei Toscano White Pinch smoked salt 30g butter 50g UHT double cream Raspberry Puree 500g fresh raspberries 50g fructose 10g rose water Saffron Dark Chocolate Ganache 50g Amedei Chauo 50g UHT double cream Pinch salt 2g saffron Chocolate Sponge 3 yolks 3 whites 80g self-raising flour 50g arrowroot 20g cocoa powder 75g beurre noisette 75g Trex 30ml water 75g unrefined caster sugar 75g refined caster sugar 2g cream of tarter 30g milk Nougat 105g caster sugar 30g Orange Blossom Honey 25g water 30g liquid glucose 1 egg white Praline Milk Chocolate 100g Amedei Gianduja 50g hazelnuts 30g water 100g golden caster sugar Pinch smoked salt Marzipan 100g golden caster sugar 150g roast almonds 1 egg white 30g icing sugar Method Milk Chocolate Bring 300g of the chocolate to 53C Remove from the heat and add the remaining chocolate Bring the temperature down to 28C Hold for a few minutes Raise the temperature to 32C The chocolate is now ready for use Dark Chocolate Mousse Melt the chocolate gently in a bain marie Combine the glucose, water, salt and sugar Heat gently, stirring till the sugar dissolves Heat to 170C Melt the butter and heat over medium heat till it stops sizzling Pass the butter through kitchen paper or J-cloth Whisk the eggs in a bain marie Still whisking, slowly trickle in the beurre noisette Slowly trickle in half the salted caramel, whisking continuously Continue to whisk until the eggs are thick, pale, and glossy Whip the cream to soft peaks Beat the egg whites on full speed with an electric whisk until thick and frothy Beating on medium speed, trickle in the remaining caramel Beat until soft peaks form Fold the egg yolks and chocolate together Fold the chocolate yolks into the cream Fold the chocolate cream into the meringue The mousse is ready to be used White Chocolate Mousse Melt the chocolate gently in a bain marie Combine the glucose, water, salt and sugar Heat gently, stirring till the sugar dissolves Heat to 170C Melt the butter and heat over medium heat till it stops sizzling Pass the butter through kitchen paper or J-cloth Whisk the eggs in a bain marie Still whisking, slowly trickle in the beurre noisette Slowly trickle in half the salted caramel, whisking continuously Continue to whisk until the eggs are thick, pale, and glossy Whip the cream to soft peaks Beat the egg whites on full speed with an electric whisk until thick and frothy Beating on medium speed, trickle in the remaining caramel Beat until soft peaks form Fold the egg yolks and chocolate together Fold the chocolate yolks into the cream Fold the chocolate cream into the meringue The mousse is ready to be used Flourless Chocolate Sponge Melt the chocolate in a bain marie Beat the yolks and golden sugar till thick and pale Combine the cocoa powder and whites Whisk on full speed till frothy Whisk in the sugar Reduce speed to low and whisk for 10 minutes Beat the chocolate, salt and yolks together Fold the chocolate mix into the meringue Bake for 20 minutes at 160C Soaking Syrup Combine all ingredients in a saucepan Heat gently, stirring to dissolve the sugar Chocolate Orange Chantilly Combine all ingredients in a saucepan Heat gently, stirring, till the chocolate is melted Pour into a bowl set over a larger bowl of ice water Whisk furiously with a balloon whisk for 20 minutes, or until the chocolate sets to a crème chantilly consistency Cocoa Caracas Sponge Make a beurre noisette from the butter Whisk the yolks, golden sugar, marzipan, and salt Make a stiff meringue from the whites and caster sugar Beat 1/3 of the meringue into the yolks Fold the remaining meringue into the yolks Fold in the flour, nougat, cake crumbs and melted butter Bake for 15 minutes at 170C White Chocolate Ganache Combine the cream and butter in a saucepan Bring to the boil, stirring occasionally Pour over the chocolate and salt Stir together Leave at room temperature for 24 hours Place in a piping bag Refrigerate until ready to use Raspberry Puree Combine all ingredients Place in a large, heatproof bowl Cover with clingfilm Place over simmering water Leave for 4 hours, checking the water occasionally Place the raspberries and their juice in a muslin-lined sieve set over a bowl Place in the fridge overnight to collect all the liquid Pour the liquid into a heavy-based pan Reduce to 50ml Saffron Chocolate Ganache Infuse the saffron in the cream for 6 hours Bring to the boil Pour over the salt and chocolate Stir together Leave at room temperature for 24 hours Place in a piping bag Refrigerate until use Chocolate Sponge Sift together the starches (flour, cocoa, and arrowroot) Make the beurre noisette and mix with the Trex Whisk the yolks, golden sugar and water in a bain marie Slowly trickle in the melted fats Whisk until thick and pale Using an electric paddle, beat the yolks and starches together Add the milk and beat on full speed for 30 seconds Add the salt and beat on lowest speed for 10 minutes Add the tartar to the whites Whisk the whites till frothy Whisk in the caster sugar Whisk on low speed for 10 minutes Beat 1/3 of the meringue into the cake mix Fold in the remaining meringue Bake for 20 minutes at 180C Nougat Boil the sugar and water together At 107C, add the honey and glucose Boil to 137C Beat the whites till soft peaks form Beat in the syrup to form a stiff meringue Place in a shallow container lined with rice paper Cover with rice paper and weigh with a heavy board Refrigerate overnight to set Discard the rice paper Transfer to an airtight container Freeze till use Marzipan (for the Caracas) Grind the almonds to a powder Boil the sugar and water to 118C Remove from the heat Mix in the almonds Lightly beat the white Stir into the almond syrup Return to a gentle heat Stir constantly for 2 minutes Remove from the heat Beat with an electric paddle on low speed Add icing sugar to smoothen the consistency Knead on a clean surface, dusted with icing sugar Wrap in clingfilm Refrigerate till use Praline Milk Chocolate Temper the chocolate, as for the coating Roast the hazelnuts at 160C till fragrant Remove and discard the skins Boil the sugar, salt, and water to 170C Remove from the heat Mix in the hazelnuts Pour onto a shallow baking tray Leave to cool and set Blitz to a fine powder Stir into the tempered chocolate Pour onto a sheet of non-stick parchment Place another sheet on top Roll as thinly as possible with a rolling pin Refrigerate overnight to set Assembly Cut a 80mm x 200mm rectangle of praline chocolate Trim the 3 sponges to 500m x 250mm x 5mm Spread the nougat thinly over the praline chocolate Position the chocolate sponge on top Pipe the white ganache down one side of the sponge Pipe the dark ganache down the other side Spread the puree between the ganaches Place the caracas sponge on top Spread the chantilly over the caracas Place the flourless sponge on the chantilly Pour the soaking syrup over the flourless sponge Spread the white chocolate mousse over the sponge Freeze for 6 hours, to set the mousse Spread the dark mousse over the white mousse Freeze for a further 6 hours Trim the cake to ensure equal diameter Pour the tempered chocolate over the cake Sift the cocoa glitter over the cake Refrigerate to set the chocolate