A weblog about my food creation and addiction!

Posts Tagged ‘chocolate pastry’

Another chestnut - dark chocolate truffle cake–a more elegant take on a simple rustic recipe

chestnut-chocolate truffle cakeDark chocolate & chestnut truffle cake encased in a chocolate pastry shell, bitter sweet chocolate ganache, chestnut glace, Earl Grey cream & cocoa dusted meringue sticks

If you’re a regular reader of my blog, I’m sure you’ve come across the same cake I posted quite a while ago. This one, is essentially the same thing, yet with bit of more elegant presentation. and instead of plain pastry, a chocolate sable crust was used this time. Oh, and it’s also topped with ganache.

I wouldn’t include a redundant recipe for the truffle cake here, but I would love to add a little note on the decorative meringue stick and the chocolate pastry here. The meringue’s so simple to make, yet with a little twist on the shape and tiny dust of cocoa powder, they definitely add a note of elegance to the cake, and little extra crunch too.

The chocolate pastry is not only good for any tart shell, but also good on it’s own. I baked off the scratches, they’re wonderful little snacks, and so you have something to munch on while making the cake=)

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Recipe for meringue sticks:

50g egg whites

100g white sugar

Whip the egg white with 1/3 of the sugar until thick and foamy, add the second part of sugar, continue to whip, finally, add the rest of the sugar till stiff peak. Place the meringue into piping bag with a 4mm tip, pipe straight lines onto parchment lined baking sheet. Dust with sifted cocoa powder. Bake at preheated oven at 85C for 4 hours, the meringue sticks should retain their white color and dried thoroughly. And they’ll stay crisp for weeks in air tight container.

Recipe for chocolate tart pastry:

(makes about 300g, enough for a 10″ tart)

ingredients:

125g plain flour

60g unsalted butter, softened

60g caster sugar

30g dark chocolate, melted and cooled

3 Tbs. light cream

15g cocoa powder

1/2 tsp. fine sea salt

1 free range egg yolk

extra flour for dusting while rolling

How to:

Sift the flour, cocoa powder and salt together.

In a large mixing bowl, cream the softened butter with sugar until pale and creamy, (but not fluffy, which would result in greasy pastry.) Then beat in the cooled melted chocolate.

Add the flour mixture, egg yolk and cream, and mix to a smooth soft dough. Shape into a flat disk and wrap in plastic wrap, let it rest in fridge for at least 30 minutes before rolling out to relax the gluten.

Preheat the oven to 190C.

Roll the dough into a 1/4″ round large enough to cover the bottom and sides of a 10″ tart pan, leave the extra dough overhang around the side. Prick the dough using a folk, line it with foil, and fill with baking weights, or, just use dried beans or rice like what I do. (and you can reuse them for many many times.)

Blind bake the shell for 15 minutes, remove the weights and foil, neatly trim the pastry edge level with the top of the tart pan, and continue to bake for another 10 minutes until it’s cooked all the way through and crisp. Cool the shell completely on a cooling rack before fill with the truffle cake batter.

Just click below to get the truffle cake recipe:

http://www.katspatisserie.com/?p=840

I like to serve the truffle cake with my favorite earl grey infused cream.