LCBO and Dufflets Chocolate Orange Bavarian Cake

LCBO and Dufflets Chocolate Orange Bavarian Chocolate Cake

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

1. Pre heat oven to 375°F. Line a 12″ x 17″ jelly roll pan with parchment paper.
2. In a large bowl, set over simmering water, melt the chcolate with the instant espresso powder.
3. Lightly beat the egg yolks with a fork and temper with the melted chocolate. Add the remainder, stir well and set aside.
4. Beat the egg whites until frothy. Add the sugar slowly and beat until firm peaks form.
5. Fold 1/3 of the egg whites into the chocolate mixture, and then folder the remainder in two smaller batches.
6. Pour cake batter into the jelly roll pan and spread out evenly.
7. Bake for 15 to 20 minutes until a cake tester comes out clean.
8. Cool completely. Run a knife around the sides of the pan to separate the parchment. Turn out onto a cocoa dusted piece of parchment.

LCBO and Dufflets Chocolate Orange Bavarian Chocolate Cake

Truffle Cream

• 1 1/2 cups 35% cream
• 6 oz semi-sweet chocolate, chopped
• 1 tbsp Grand Marnier

1. Bring cream to a boil. Pour over the chopped chocolate and stir until the chocolate is completely melted. Stir in the Grand Marnier.
2. Chill in refrigerator for at least two hours.
3. (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!)

Orange Cream

• 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

1. In a small bowl sprinkle the gelatin over the water and allow to sit until disolved.
2. Bring milk and orange zest to a boil. Remove from heat and allow to sit for 30 minutes.
3. Pour through a strainer and re heat.
4. Beat egg yolks with an electric beater, add sugar and beat until pale and thick.
5. 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!)
6. Remove from heat and strain into a large bowl.
7. Add Grand Marnier and vanilla extract to dissolved gelatin, mix well.
8. Whisk in the gelatin mixture into the egg yolks and milk. Set over ice water, stirring frequently. Cool until thickened.
9. In another bowl, whip cream until firm peaks form. Fold cream into gelatin egg yolk mixture.

Assembly:

1. 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.
2. Beat truffle cream with an electric mixer at medium speed, but be careful, over beating will cause the cream to separate.
3. Pour truffle cream into the cake lined bowl and spread evenly. Refrigerate for about 30 minutes to allow the cream to set.
4. Pour the orange cream evenly on the truffle cream.
5. Take remaining cake and cover the bottom well. Refrigerate overnight or 4 hours.
6. Serve inverted onto a serving platter.
7. Enjoy!

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