EMULSION CAKE
Sofitel The Palm Dubai executive chef Olivier Chaleil reveals his recipe for the emulsion cake.
Sponge
Ingredients:
• 2/3 cup egg yolks
• 1 cup sugar
• 1 cup flour T-45
• 3 tbsp cocoa powder
• 1 cup egg white
• 3 oz sugar
• 1/3 cup melted butter
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Method:
• Make the sabayon out of yolk and sugar, and combine all the dry ingredients.
• Make the meringue and fold it in the mixture gently.
• Finally add the butter and place it on a baking tray.
• Bake at 176.67°C for (plus or minus) eight minutes.
Ganache
Ingredients:
• ½ cup milk
• 1/8 cup, 1 tsp fresh cream
• 1 cup bitter chocolate
• 1/8 cup unsalted butter
Method:
• Mix the milk and cream and bring to boil.
• Pour it over the chocolate five times to produce the perfect emulsion.
• Once it reaches 17.78°C, add the butter and blend it using a hand blender.
Glaze
Ingredients:
• ½ cup cream 35%
• ½ cup syrup [¼ cup sugar + ¼ cup water]
• 1 cup pâte à glacer
• 3 oz bitter chocolate
Method:
• Melt pâte à glacer and mix with the chocolate.
• Boil cream and syrup together. Pour it over the chocolate five times to get the perfect emulsion.
PLATING INSTRUCTION:
• The cake needs to be cut before glazing it.
• After applying the glaze, place the cake in the chiller until it sets.
• Place it on a suitable plate.
• Place the chocolate plank according to the photograph.
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