gold chocolate, burnt orange & dark chocolate cake

Recipe

Created by

Darren Purchese - PASTRY CHEF AT BURCH & PURCHESE SWEET STUDIO

COFFEE SABLÉ

ingredients	preparation
230g flour 175g unsalted butter	Preheat oven to 165°C. Mix to a fine crumb.
100g caster sugar	Add and mix in.
10g coffee 55g eggs 20g egg yolks	Mix in until dough comes together.
Chill and roll to 2 mm thick. Cut with a 15 cm diameter ring to make 5x15 round bases. Bake.

FLOURLESS CHOCOLATE & ORANGE SPONGE

ingredients	preparation
230g egg yolks 125g caster sugar	Whisk together until light and creamy.
300g egg white	Whisk to soft peak.
140g caster sugar	Add.
Fold meringue into whipped egg yolks.
40g CP	Sieve and fold into mixture.
150g L811NV 2zest orange zest 100g Boiron candied orange zest	Fold in.
Pipe ± 200 g of sponge on top of baked coffee sablé and make 5x15 diameter rings. Bake to 170°C in pre-heated oven for 8-10 mins. Pipe Callebaut® Creme dell’Artigiano Nocciola N05-OH40 on top of sponge.

GOLD WAFER

ingredients	preparation
372g CHK-R30GOLD	Temper.
48g M-7PAIL 3g orange oil	Mix with tempered chocolate.
Spread thinly onto plastic sheets to 5x15 cm diameter. Allow to set.

BURNT ORANGE CREAM

ingredients	preparation
240g milk 2zest fine orange zest	Bring to a boil.
150g egg yolks 100g caster sugar	Mix together. Use 1/3 of scalded milk.
Pour into saucepan with 2/3 scalded milk. Cook to 85°C.
540g cream	Add, stir and mix well.
Pour orange custard into baking dish and place in pre-heated oven (200°C). Bake for 18 minutes until burnt and split. Remove mix from tray, put in blender and blitz until smooth.
5g cold neutral gelatine	Add and blend again.
Pour custard into 5x15 diameter rings. Tap to level and freeze.

GOLD GANACHE

ingredients	preparation
315g cream 27g trimoline 2g salt 2zest orange zest 1pod(s) vanilla	Place in saucepan and bring to a boil.
530g CHK-R30GOLD 30g unsalted butter	Put in tall and narrow container. Pour over heated liquid.
Use immersion blender to emulsify ganache. Pour ganache in ring of 5 x 120 g, on each frozen burnt orange cream. Freeze.

GOLD CREAM

ingredients	preparation
400g cream 25g glucose 25g trimoline	Heat it saucepan.
600g CHK-R30GOLD	Strain previous mixture over chocolate.
850g cream	Add in and stir.
Whisk cold until soft. Whip and transfer to piping bag with plain nozzle. Pipe on top of each layered insert. Place wafer onto piped Callebaut® Creme dell'Artigiano Fondente N16-OH40. Press down gently. Demould frozen layered insert and place onto wafer with burnt orange cream side down. Freeze inserts.

MADAGASCAR & GOLD CHOCOLATE MOUSSE

ingredients	preparation
320g cream 240g milk 120g trimoline 2pod(s) vanilla	Heat. Infuse for 6 hours.
240g egg yolks	Whisk lightly. Pour into infused cream. Cook to 85°C over medium heat.
400g CHD-Q67MAD 250g CHK-R30GOLD	Strain over previous mixture.
6g gelatin	Add. Use immersion blender to emulsify mousse base.
1000g whipped cream	Fold in at 35°C until shiny and thick.
Place 18 cm diameter ring onto tray lined with acetate. Also line the ring. Pour in 600 g of chocolate mousse. Invert to frozen insert and center into mousse. Freeze.

GOLD GLAZE

ingredients	preparation
450g milk 90g glucose	Boil in tall and narrow container.
680g CHK-R30GOLD	Pour over previous mixture.
15g gelatin	Add. Use immersion blender to emulsify.
Use glaze on frozen cakes at 35°C.

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