Gâteau tout chocolat
Le gâteau tout chocolat se compose de trois couches de délicieux gâteau au chocolat qui fond dans la bouche. Chaque couche est encore plus moelleuse après avoir été badigeonnée d’une sauce à la confiture de framboises et au brandy, puis empilée entre une garniture au chocolat et enveloppée et recouverte d’une riche ganache au chocolat noir. N’oubliez pas les copeaux de chocolat sur le dessus ! Adapté du livre de cuisine de Martha Day, « Glorious Desserts ».
Ingrédients
- 8 oz. dark chocolate chips
- 1 Tablespoon instant coffee
- 1/2 cup unsalted butter
- 2/3 cup milk
- 1 1/4 cups light brown sugar
- 2 teaspoons vanilla extract. I prefer to use vanilla bean paste.
- 2 separated eggs
- 2/3 cup sour cream
- 2 cups self-rising flour
- 1 teaspoon baking powder
- 4 Tablespoons raspberry seedless preserves
- 4 Tablespoons brandy
- 14 oz. dark chocolate chips
- 1 cup unsalted butter
- 1 cup heavy cream
- 8 oz. dark chocolate chips
- 4 oz. semi-sweet chocolate chips
- 4 oz. white chocolate chips
Préparation
- 1
Preheat: the oven to 350 F.
- 2
Grease: and line the bottom of a deep 9-inch springform cake pan.
- 3
--- To make the cake batter: ---
- 4
Place: the chocolate chips, butter, and milk in a saucepan. Heat gently until smooth. Remove from the heat, beat in the sugar, instant coffee, and vanilla, then cool.
- 5
Beat: the egg yolks and cream in a bowl, then beat into the chocolate mixture.
- 6
Sift: the flour and baking powder into the chocolate mixture and fold in.
- 7
Whisk: the egg whites in a bowl until stiff; fold into the chocolate batter.
- 8
Scrape: into the prepared pan and bake for 45-55 minutes or until a toothpick comes out clean.
- 9
Cool: in the pan for 15 minutes, then invert to a wire rack to cool.
- 10
Carefully slice: the cold cake into thirds across the middle to make three even layers.
- 11
--- To make the filling & ensemble ---
- 12
Warm the raspberry jam: in a small saucepan, with 1 Tablespoon of brandy. Then brush all of it on two of the layers. Note: Brush into the side of the cake that is cut.
- 13
Heat the remaining brandy in a saucepan with the chocolate and butter, stirring, until smooth. Cool until it begins to thicken.
- 14
Spread: the bottom cake layer with half of the chocolate filling, taking care not to disturb the jam-brushed filling.
- 15
Top: the bottom cake layer with a second cake layer, jam side up, and spread with the remaining filling. Top with the final layer and press lightly. Let set.
- 16
--- Make and apply the ganache topping ---
- 17
Heat: the cream and chocolate together in a saucepan over low heat, stirring frequently, until the chocolate has melted. Pour into a bowl, let cool, then whisk until mixture begins to hold its shape.
- 18
Spread: the top and sides of the cake with the chocolate ganache.
- 19
Decorate: with the semi-sweet chocolate curls and white chocolate shards.
- 20
--- How to make chocolate shards & curls. ---
- 21
Place: a small baking sheet in the refrigerator one hour before or in the freezer 15 minutes before.
- 22
Melt: the semi-sweet chocolate chips in the microwave, in a small bowl.
- 23
Pour: the melted chocolate onto the baking sheet. Spread the chocolate evenly and thinly until hardened. If needed, set it in the refrigerator for 5-10 minutes.
- 24
For Curls: Starting from the edge and using a spatula, scrape chocolate into curls. If chocolate is too hard, let it sit at room temperature for 1 to 2 minutes. If it gets too soft, return it to the refrigerator for a few minutes.
- 25
For Shards: Allow to fully harden in the refrigerator for 10-15 minutes. Crack into shard pieces.
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