CHOCOLATE AMERICAN CAKE
Frame Dimensions: 60 × 40 cm | Height: 8 cm
Yield: 1 frame = 5 strips | 1 strip = 7 cakes | Total: 35 individual cakes
COMPOSITION (Layer Hierarchy)
⬇️ Dark chocolate mirror glaze
⬇️ Dark chocolate whipped ganache (1300 g)
⬇️ Thick dark chocolate cake sheet
⬇️ Dark chocolate whipped ganache (1300 g)
⬇️ Thick dark chocolate cake sheet
⬇️ Dark chocolate whipped ganache (1300 g)
⬇️ Thick dark chocolate cake sheet
Note: Use 1300 g of whipped ganache per layer.
1. THICK DARK CHOCOLATE CAKE
Final Weight: 4500 g (yields 3 baking sheets, 60 × 40 cm each)
Ingredients
Whole eggs: 1500 g
Sugar: 1150 g
All-purpose flour (T55): 760 g
Cocoa powder: 240 g
Whole milk: 600 g
Neutral oil: 420 g
Melted dark chocolate (64%): 420 g
Baking powder: 30 g
Salt: 8 g
Instructions
Preheat the oven to 170°C (340°F).
Melt the chocolate with the milk, then stir in the oil.
Whip the eggs and sugar together until light and pale.
Sift the dry ingredients: flour, cocoa powder, baking powder, and salt.
Gently fold the sifted dry ingredients into the whipped egg mixture.
Stir in the warm chocolate-milk-oil blend until homogeneous.
Spread 1500 g of batter evenly per baking sheet (60 × 40 cm).
Bake for 12 to 15 minutes at 170°C.
Allow to cool completely.
2. DARK CHOCOLATE WHIPPED GANACHE
Final Weight: 3600 g
Ingredients
Heavy cream 35% FAT (1): 1000 g
Cold heavy cream 35% FAT (2): 1700 g
Dark chocolate (64%): 700 g
Glucose syrup: 100 g
Invert sugar (Trimoline): 50 g
Gelatin (200 Bloom): 20 g (approx. 10 sheets)
Cold hydration water: 100 g
Instructions
Bloom/hydrate the gelatin in the cold water.
Heat the 1000 g heavy cream (1) with the glucose syrup and invert sugar until hot.
Stir the hydrated gelatin into the hot cream mixture until fully melted.
Pour the hot liquid over the chocolate in 3 additions, emulsifying thoroughly with a spatula after each addition.
Pour in the 1700 g cold heavy cream (2).
Blend with an immersion blender until smooth and glossy.
Press plastic wrap directly onto the surface (film au contact).
Chill and let mature in the refrigerator for at least 12 hours.
Whip in a stand mixer until soft, stable peaks form.
3. DARK CHOCOLATE MIRROR GLAZE
Final Weight: 1000 g
Ingredients
Whole milk: 300 g
Water: 100 g
Sugar: 250 g
Glucose syrup: 250 g
Dark chocolate (64%): 250 g
Cocoa powder: 70 g
Gelatin: 20 g (approx. 10 sheets)
Instructions
Bloom/hydrate the gelatin in cold water.
Bring the milk, water, sugar, and glucose syrup to a boil.
Whisk in the sifted cocoa powder and simmer briefly.
Pour the hot mixture over the dark chocolate.
Add the hydrated gelatin and mix until smooth.
Emulsify with an immersion blender (avoiding air bubbles).
Cover with plastic wrap touching the surface and refrigerate for 12 hours.
Reheat and apply at 32–34°C (90–93°F).
ASSEMBLY & FINISHING
Cut the Cake: Trim the cake sheets into strips to fit your frame.
Layer: Pipe/spread 1300 g of whipped ganache over the first cake sheet. Repeat the process to create 3 cake layers and 3 ganache layers.
Smooth: Smooth the sides and the top surface.
Glaze: Pour the warm mirror glaze evenly over the top layer.
Decorate: Portion into individual cakes and finish each with a piped rosette of whipped ganache, a Ferrero Rocher, and crushed hazelnuts.
Comments
Post a Comment