ScarlettChocolate Jasmine Tea Cake
September 28th 2006 08:17
Chocolate Jasmine Tea Cake
About Chocolate Jasmine Tea Cake
A dark chocolate cake filled with adding jasmine tea flavourings to a rich base of crème anglaise. The flavourings are added either at the beginning of making the custard. Tea and dark chocolate is a perfect match.
The combination of dark chocolate and jasmine tea will make it seem like the most sophisticated gateau you ever ate. These are, as a pretty much suggests, decorate and serve with some silky smooth chocolate cut out triangles make the perfect accompaniments. One of the best chocolate cake in the world.
INGREDIENTS
Makes a 9-inch round cake
For the cake base
1 of 8½-inch diameter chocolate sponge slices
For the jasmine tea crème anglaise
18½ gm jasmine tea leaves
4 / 75 gm egg yolks
62½ gm granulated sugar
4½ gm leaf gelatine
For the chocolate mousse
83 gm granulated sugar
23 gm water
4 / 80 gm egg yolks
1 / 33 gm egg
233 gm dark chocolate, with at least 64% cocoa butter), melted
333 gm whipping cream 35%
3 gm leaf gelatine
For the chocolate cut out triangle
some tempered milk chocolate glazing
some tempered dark chocolate
Utensils
1 of 9-in round cake ring
1 of 8-in round shallow semidome container
Some cake rings in different size
1. To make the Jasmine Tea Crème Anglaise, put the whipping cream into a saucepan and bring to the boil. Remove from the heat. Put the jasmine tea leaves into a bowl, pour the boiled cream over the tea leaves and leave for 10 minutes for the flavours to infuse the cream. Strain through a fine sieve, discard the jasmine tea leaves.
2. Add half of the sugar into the cream, whisking well.
3. Meanwhile, in a large mixing bowl, whisk together the yolks and the remaining sugar until the mixture turns pale golden and you can draw a figure of eight across the surface.
4. Pour in about one-tenth cream, whisking well.
5. Return the jasmine cream to the heat and bring back to the boil.
6. When the cream begins to creep up the sides of the pan, immediately remove from the heat and pour into the yolks and sugar, whisking well.
7. Pour the custard mixture back into the pan and, on the lowest possible heat, stir for approximately 2 minutes using a wooden spoon, until the mixture coats the back of the spoon and has a consistency similar to that of the cream. Your finger should be able to draw a line through the mixture on the back of the spoon that will make a definite parting. Do not allow the custard to boil or it will curdle. If you have a sugar thermometer, you can check this by aiming for a reading of 82 degrees Celsius to sure to kill salmonella in yolks.
8. Meanwhile, soak the leaves gelatine in a bowl of iced water until softened, then remove and gently squeeze out the excess water.
9. Strain the mixture into another bowl through a fine sieve, add the pre-softened gelatine. Whisking well. Pour it into a shallow semidome container, and cool down as quickly as possible by standing in a larger bowl of iced water. Cool then chill until firm.
10. To prepare the Cake Base, put the chocolate sponge cake on a working surface, place two steel bars (with the same height) at the opposite sides of the sponge cake. Using a serrated knife, cut out a cake slice of even height horizontally.
11. Line a 9-in round cake ring with baking paper and foil strip. Put a chocolate sponge slice into the cake ring.
12. For the Chocolate Mousse, put the 83 gm of granulated sugar and 23 gm water into a large, heavy-based pan. Leave over a low heat, stirring now and then, until the sugar has completely dissolve, then increase the heat until 121 degrees Celsius.
13. Put the eggs and egg yolks into a large mixing bowl and beat evenly. Pour in the boiling water syrup and whisk until the mixture doubled in volume and with ribbon consistency.
14. Break the dark chocolate into a heatproof bowl and rest over a pan of just-simmering water. Leave until melt, then remove and stir until to 40-45 degrees Celsius. Whip the cream until soft peak form. Fold one-fifth of this cream into the chocolate mixture, whisk rapidly to prevent the formation of granules.
15. Meanwhile, soak the leaves gelatine in a bowl of iced water until softened, then remove and gently squeeze out the excess water. Melt the pre-softened gelatine over a pan of hot water, or place the pre-softened gelatine in microwave and heat for 20 seconds till the gelatine has fully melted. Remove from microwave and stir well.
16. Add the melted gelatine into the egg mixture, blend well.
17. Pour the egg mixture over the dark chocolate mixture.
18. Whisk the two mixtures to brown chocolate mixture with ribbon consistency.
19. Fold in the remaining whipped cream.
20. Using a rubber spatula, fold the mixture until smooth and shiny. The mousse should be able to fall down smoothly when lift up with the spatula.
21. Pour the chocolate mousse into the cake ring until half full, then smooth the surface.
22. Take out the jasmine custard from the fridge, unmold and then place on the top of the chocolate mousse.
23. Pour in the remaining chocolate mousse. Level surface. Chill until firm.
24. To prepare the Chocolate Cut Out Triangles, on a working surface, chop chocolate into small pieces. Put the chopped chocolate in a mixing bowl set over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl. Stir constantly until the chocolate melted. Note that milk and white chocolate burn more quickly than dark chocolate, be watch carefully.
25. To tempering the melting dark and white chocolate couverture, cooling them and then reheating slightly at precise temperature which is suitable for further working. Or you can us another method:
► Remove from heat; add large chocolate chunks into the hot
melted chocolate. Some of them will melt and bring down the temperature
of the hot melted chocolate. If chocolate chunks melt at once, this means
that the melted chocolate is too hot. More chocolate chunks need to be
added.
► stir gradually until the melted chocolate is cooled to suitable working
temperature. Remove unmelted chocolate out of the tempered chocolate.
For dark chocolate is 30-32 degrees Celsius, whilst white and milk chocolate is about 29-31 degrees Celsius.
26. Lay a transparent sheet on a working surface, pipe random pattern with tempered dark chocolate. Let half set.
27. Pour the tempered milk chocolate over the dark chocolate pattern, spread to a thin layer.
28. Cut out triangles before chocolate sets completely.
29. After that, turn the transparent sheet over to prevent the chocolate from curling up when cooled. Peel off when the chocolate dries up. They are shiny if they are dried enough.
30. To decorate, using a spray gun, spray out velvet effect. In the absence of the spray gun, dust the top lightly with cocoa powder to achieve the similar effect.
31. Use different sizes cake rings, heat them with blowtorch.
32. Stamp out different patterns with different size cake rings. Decorate with chocolate cut out triangles.
33. When cut into thin wedges with a serrated knife, the view of the semidome jasmine tea creamy custard fill in the middle brings to light the wonderful layered flavours of the cake.
Tips:
1. Do not melt chocolate a big brick at one time, it will take a long timeto melt and become lumpy.
2. You can use the same cake ring to stamp out different patterns repeatedly, flame it and wipe off the remaining chocolate after each usage is a must.
**From “Five-Star Pastry by Tony Wong” **
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Comment by watarandom
dat looks so good
i wuz wondering hav you made all the recipes in ur blog???<