Rich Terracotta S’mores Cake

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Rich Terracotta Tuile

Ingredients

60g Flour
100g Granulated Sugar
40g deZaan Rich Terracotta cocoa powder
100g Egg Whites
100g Coconut Fat (melted)

Method

Mix all dry ingredients into a bowl until combined.
Add egg whites. Mix until incorporated.
Add melted coconut fat. Mix until incorporated.
Spread onto a well-greased lattice silicone mold.
Bake at 160°C/320°F for 4-6 min.
Remove from oven and quickly & gently remove from mold. Cut into a 5cm disc and allow to cool flat.
Reserve until ready to use.

Part 2: Rich Terracotta Sponge

Ingredients

230g Granulated Sugar
230g Butter
1g Salt
200g Eggs
140g Flour
100g Almond Flour
1g Baking Powder
40g deZaan Rich Terracotta cocoa powder

Method

Sift dry ingredients into a bowl and set aside until ready to use. Excluding salt, sugar.
In a mixing bowl, add butter, sugar, and salt. Mix until light and fluffy.
Once mixture is fluffy, add eggs gradually. Beating after each addition.
Once all wet ingredients have been well combined, fold in sifted dry ingredients.
Transfer to sheet tray. Bake for 10-12 minutes at 175ºC/347ºF. Baking time depends on thickness of batter.
Check for readiness by sticking a knife or skewer to the center of the cake and it comes out clean.
Once baked, remove cake from oven and let cool for 5 minutes in the mold.
Remove cake from mold and let cool down completely on rack.
Cut into 10cm disc. Reserve.
Refer to parfait recipe for further instructions.

Part 3: Rich Terracotta Parfait

Ingredients

400g Cream 35%
100g deZaan Rich Terracotta cocoa powder
120g Cream 35%
8g Gelatin
1 Vanilla Bean
200g Egg Yolk
80g Whole Egg
200g Granulated Sugar

Method

Grease molds. Reserve
Whip 1st quantity of cream, cocoa powder & vanilla to soft peaks. Reserve.
Warm up 2nd cream to a simmer and add in gelatin. Blend with immersion blender.
Cool down to 37°/
Make a pate a bombe with eggs and sugar.
Fold in cream mixture (from step 2) to the pate bombe until combined.
Fold in whipped cocoa cream until just combined.
Fill molds to 90% full.
Add sponge disc, pressing down gently.
Freeze over-night.

Part 4: Meringue

Ingredients

100g Egg Whites
100g Granulated Sugar
100g Confectioner’s Sugar

Method

Whip egg whites to a frothy texture.
Add granulated sugar, whip to shiny & medium peaks.
Fold in confectioner’s sugar until combined.
Transfer to a piping bag.
Refer to assembly for further instructions.

Part 5: Assembly

Method

Once all components have been made, start by unmolding the parfait.
Place onto a turning table and pipe meringue onto parfait covering to top & edges of the parfait.
Torch to a golden-brown color.
Add tuile on the edge of the cake. Finish by dusting with deZaan Crimson Red cocoa powder.

MORE RECIPES FOR Rich Terracotta

Rich Terracotta Miso Butter

Cocoa and Yogurt Tart

Champagne Cocoa Mousse

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