Spiced Flourless Chocolate Cake – Adriano Zumbo
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Spiced Flourless Chocolate Cake

Spiced Flourless Chocolate Cake

You will need:
11/2 quantities Dark Chocolate Glaze (see below)
600 g (1 lb 5 oz) dark chocolate, tempered (see below), melted edible gold dusting powder

 

CHOCOLATE CAKE
You will need:
200 g (7 oz) rice flour
4 g (1/8 oz) ground cinnamon
2 g (1/16 oz) each ground ginger, ground nutmeg, ground mixed spice, ground tonka bean
1 g (1/32 oz) each ground star anise, ground cardamom
300 g (10½ oz) dark couverture chocolate (70%)
100 g (3½ oz) dark couverture chocolate (64%)
6 eggs, separated
150 g (5½ oz) leatherwood honey
50 g (1¾ oz) brown sugar
150 g (5½ oz) pure cream (35% fat), warmed to 45°C (113°F)
150 g (5½ oz) pure cream (35% fat), extra, whipped to soft peaks
2 oranges and 2 lemons, zest finely grated

1. PREHEAT the oven to 150°C (300°F). Lightly grease two 20 cm (8 inch) round cake tins and line the bases with baking paper. Sift all the dry ingredients together.

2. CHOP both the chocolates and melt them together in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the egg yolk and honey in the bowl of an electric mixer fitted with the whisk attachment and whisk until light and fluffy (ribbon stage). In a separate bowl, whisk the eggwhite and brown sugar until firm peaks form.

3. ADD the warmed cream to the egg yolk mixture and stir until combined, then add the melted chocolate and mix well. Add the sifted dry ingredients. Using a spatula, fold the whipped cream through, followed by the whipped eggwhite and the orange and lemon zests.

4. DIVIDE the batter evenly between the cake tins. Put the tins in a baking dish (or in separate baking dishes if they won’t fit in one) and fill the baking dishes to halfway with water. Bake for 1 hour or until the centre of the cake springs back when touched and feels set. Remove the cakes from the oven and allow to cool in the tins. Once cool, remove the cakes from the tins and put them in the refrigerator to slightly harden.

5. LINE a baking tray with plastic wrap and stand a wire rack on the tray. Melt the dark chocolate glaze in a heatproof bowl over a saucepan of simmering water or in a microwave. Heat the glaze to 28°C (82°F), trying not to stir it too much to avoid creating bubbles, then pour it into a jug. Remove the cakes from the refrigerator and put them on the wire rack. Pour the glaze over the cake, starting at the edges and finishing in the centre. Using a palette knife, quickly smooth off the glaze. Gently tap the wire to rid of any excess glaze. Slide the palette knife under the cake and move slightly to clean the bottom of the cake then place on a serving plate or a cake board.

6. CUT out two 25 cm (10 inch) discs of coated cardboard and cut a slit from the centre to the edge. Cross the edges of the slit over each other to make the shape of an Asian hat and secure with adhesive tape. Fill the cardboard mould with tempered chocolate to coat.

7. TIP out all the chocolate, leaving a thin layer inside the mould. Repeat the process twice more then set aside to crystallise. Demould by carefully cutting the cardboard away from the chocolate. Set it on top of the cake and brush the chocolate with edible gold dust.

 

CHOCOLATE GLAZE, DARK AND MILK
You will need:
20 g (¾ oz) gold-strength gelatine leaves
120 g (4¼ oz) cold water
75 g (2¾ oz) water, extra
150 g (5½ oz) caster (superfine) sugar
150 g (5½ oz) liquid glucose
100 g (3½ oz) condensed milk
150 g (5½ oz) milk (or dark) couverture chocolate, chopped or buttons

1. CUT the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak.

2. PUT the extra water, sugar and glucose in a small saucepan over medium heat, stirring until the sugar has dissolved. Heat the syrup until it reaches 105°C (221°F). Stir in the gelatine and any remaining soaking liquid, as well as the condensed milk.

3. PUT the chocolate in a heatproof bowl. Pour over the hot condensed milk mixture and stir until smooth. Allow to cool, then cover with plastic wrap and refrigerate until set.

4. TO USE, reheat to 35°C (95°F) in a heatproof bowl over a saucepan of simmering water or in a microwave.

 

TEMPERED CHOCOLATE
You will need:
500 g (1 lb 2 oz) couverture chocolate (dark, milk or white), chopped or buttons

Tempering is the term used to describe the technique of heating and cooling chocolate to specific temperatures to ensure it sets hard, snaps cleanly when broken and has a professional glossy shine. It also gives the chocolate a higher melting point, which is important when making chocolates and chocolate decorations.

Tempered chocolate is used whenever chocolate will be visible in the finished product. If the chocolate is going to be melted and then incorporated into a mixture, there’s no need to temper it.

You must use couverture chocolate for tempering, and follow either the seeding or tabling method detailed below.

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