Travel cakes

Brooklyn Blackout Cake

Based on an original recipe by Rémi Montagne, L’École Valrhona Pastry Chef, Tain l’Hermitage
Makes one 40x60cm frame, i.e.: twenty-four 17x4.5cm cakes

3 steps

Recipe Step by Step

Essentials 2025 Extra Bitter 61% Flourless Chocolate Sponge

1,110g Water

66.9g Corn starch

557g Egg whites

251g Granulated sugar

1,000g VALRHONA Extra Bitter 61% Couverture chocolate

223g Egg yolks

83.6g Corn starch

Mix a small portion of the cold water with the cornstarch and set it aside. Heat the rest of the water to a simmering boil. Slowly pour the water and starch mixture into the hot water and bring it to a boil.

Beat the egg whites with all the sugar.

Whisk the starch base into the unmelted chocolate to make a ganache. Add the egg yolks and mix. Add the larger portion of cornstarch and mix again.

When the ganache is between 95°F and 105°F (35/40°C), gently fold in the beaten egg whites using a spatula. Use immediately.

Bake on silicone tray 16 to 18 minutes at 338°F (170°C) for 800 to 1000 g of biscuit for a 40x60 cm baking tray.

Intense Caraïbe 66% Ganache For Entremets And Tarts

765g Whole milk

510g Heavy cream (36%)

229g SOSA Glucose Syrup DE60

10.2g SOSA X58 Pectin

40.8g Granulated sugar

1,050g VALRHONA Caraibe 66% Couverture chocolate

Heat the milk, cream, and Glucose DE60 to 105 g at 115°F (40-45°C). Stir in the sugar and pectin mixture and bring it to a boil for a few seconds to activate the pectin. When the pectin base is hot, emulsify it using a spatula by gradually combining it with the partially melted chocolate. Immediately mix using an immersion blender to create a perfect emulsion. Pour out at 105-115°F (40-45°C).

FOR TARTS AND DESSERTS: leave to set for at least 2 hours in the refrigerator at 40°F (4°C).

FOR MACARONS: leave to set for at least 12 hours in a chocolate chamber at 60°F (16°C).

Brooklyn Blackout Cake

3,300g Essentials 2025 Extra Bitter 61% Flourless Sponge

2,600g Intense Caraïbe 66% Ganache For Entremets

1,300g VALRHONA Caraïbe 66% Couverture chocolate

500g VALRHONA Dark Chocolate Crunchy Pearls 55%

200g VALRHONA Cocoa Nibs

Make the biscuit, spread 800 g onto each baking tray and bake at 350°F (170°C) for approx. 12 mins.

Make the ganache, spread 600 g onto a layer of biscuit, place a second biscuit layer on top and repeat until you have 4 layers of biscuit and 4 layers of ganache.

Sprinkle with Cocoa Nibs, Dark Crunchy Pearls, and fine chocolate sprinkles coated in gold sparkling powder.

Store in the refrigerator for at least 2 hours, then freeze. Cut out 17 x 4.5 cm rectangles.