This past Saturday we were invited to Leanne and Stefan’s place up in North York. I made dessert – I have been dying to try this recipe and now I did. It is from the LCBO’s recent “Find your flavour” brochure. It is not calorie reduced, nor is it for the light baker — this cake took about 4 hours to make in total, but you can divide up the components and do them on separate days, which makes the time more managable!
The dome shape is made of a flourless chocolate cake, great for gluten allergies! It is very spongy and very chocolaty!
- 8 oz semi-sweet chocolate, chopped
- 2 tsp instant espresso coffee
- pinch of salt
- 8 large eggs, separated
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Cocoa powder for dusting
- Pre heat oven to 375°F. Line a 12″ x 17″ jelly roll pan with parchment paper.
- In a large bowl, set over simmering water, melt the chcolate with the instant espresso powder.
- Lightly beat the egg yolks with a fork and temper with the melted chocolate. Add the remainder, stir well and set aside.
- Beat the egg whites until frothy. Add the sugar slowly and beat until firm peaks form.
- Fold 1/3 of the egg whites into the chocolate mixture, and then folder the remainder in two smaller batches.
- Pour cake batter into the jelly roll pan and spread out evenly.
- Bake for 15 to 20 minutes until a cake tester comes out clean.
- Cool completely. Run a knife around the sides of the pan to separate the parchment. Turn out onto a cocoa dusted piece of parchment.
- 1 1/2 cups 35% cream
- 6 oz semi-sweet chocolate, chopped
- 1 tbsp Grand Marnier
- Bring cream to a boil. Pour over the chopped chocolate and stir until the chocolate is completely melted. Stir in the Grand Marnier.
- Chill in refrigerator for at least two hours.
- (note that my truffle cream did not set, have no idea why, so to fix it, I simply melted another packette of gelatin and folded it into the ganache – it worked out perfectly!)
- 1 packette unflavoured gelatin powder
- 1/4 cup cold water
- 1 cup homo milk
- Grated zest of 1 orange
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1 1/4 cups whipping cream
- 2 tbsp Grand Marnier
- In a small bowl sprinkle the gelatin over the water and allow to sit until disolved.
- Bring milk and orange zest to a boil. Remove from heat and allow to sit for 30 minutes.
- Pour through a strainer and re heat.
- Beat egg yolks with an electric beater, add sugar and beat until pale and thick.
- Temper the yolks with the milk, add remaining to pan and cook until thick, coating the back of a wooden spoon (do not allow to boil, you will get scrambled eggs!)
- Remove from heat and strain into a large bowl.
- Add Grand Marnier and vanilla extract to dissolved gelatin, mix well.
- Whisk in the gelatin mixture into the egg yolks and milk. Set over ice water, stirring frequently. Cool until thickened.
- In another bowl, whip cream until firm peaks form. Fold cream into gelatin egg yolk mixture.
- Line a 4 quart bowl with plastic wrap. Carefully line the bowl with 2/3rds of the cake, you can do this in pieces as the cake is rather pliable.
- Beat truffle cream with an electric mixer at medium speed, but be careful, over beating will cause the cream to separate.
- Pour truffle cream into the cake lined bowl and spread evenly. Refrigerate for about 30 minutes to allow the cream to set.
- Pour the orange cream evenly on the truffle cream.
- Take remaining cake and cover the bottom well. Refrigerate overnight or 4 hours.
- Serve inverted onto a serving platter.