You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Rhonda Ruckman, Pastry Chef, Herbsaint, New Orleans
The National Culinary Review, June 2010
9 fl. oz. water
1.4 oz. Patric Chocolate extra brut cocoa powder
6 oz. all-purpose flour
9 oz. granulated sugar
1 t. salt
0.25 oz. baking soda
9 fl. oz. buttermilk
4 fl. oz. flavorless oil
Sour Cream Ganache (recipe follows)
Ganache Glaze (recipe follows)
Sour Cream Ganache
6 oz. unsalted Plugra butter
4.5 oz. sour cream
9 oz. powdered sugar
3 oz. unsweetened Patric Chocolate
1.5 oz. Patric Chocolate 70% Madagascar, Sambirano Valley
6 oz. Patric Chocolate 70% Madagascar, Sambirano Valley, chopped
1 T. honey
8 fl. oz. heavy cream
1. Coat 9-inch x 9-inch square pan with pan spray; line bottom and sides with parchment.
2. Boil together water and cocoa powder, stirring frequently (mixture will thicken). Set aside, off heat; cool to at least 130ºF.
3. Sift together flour, sugar, salt and baking soda. In another bowl, mix buttermilk, oil and eggs; add to dry ingredients. Using whisk attachment on electric mixer, mix thoroughly on medium speed 3 minutes. Scrape down bowl. Add cooled cocoa; mix 2 minutes on medium speed. Scrape down bowl well. Rest batter 20 minutes.
4. Scale batter into prepared pan. Bake in preheated 350ºF oven 35 minutes.
5. Allow cake to cool completely.
6. To assemble: Line ring molds with appropriate-sized strip of acetate. Using 2-inch round cutter, cut 16 rounds of cake, using two rounds for each dessert portion. Place cake round in bottom of each ring mold. Pipe in layer of sour cream ganache to cover cake and reach edges of ring molds. Place another cake round on top of the piped-in ganache layer; press gently to compact. Top off with more sour cream ganache; level top with spatula. Freeze. To garnish: Remove cakes from rings; remove acetate. Place cakes on rack; glaze completely with ganache glaze.
Sour Cream Ganache
Method: Melt butter in large pot or kettle. Put sour cream and sugar in bowl of mixer fitted with whisk attachment. Bring butter just to a boil; add chocolates. Lower heat; stir continuously to prevent scorching. Bring mixture to 170ºF. Add hot chocolate to sour cream/sugar in mixer; emulsify. Mixing slowly at first, scrape down well; mix on speed No. 3 for 3 minutes (mixture should be completely homogenous without “breaking” and well-emulsified). Store, covered, in container at room temperature; place piece of plastic wrap directly on top of ganache to prevent crust forming on surface. As ganache cools, it will thicken.
Method: Put chocolate and honey in stainless-steel or glass bowl. Bring cream to a simmer. Pour hot cream over chocolate. Let stand 1 minute; gently stir to blend. When ready to glaze frozen cakes,
heat ganache gently over pan of simmering water. Do not allow chocolate to get too hot or mixture will separate. Ganache should flow easily and be just slightly warmed.
ACF reserves the right to remove inappropriate comments.