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Chocolate Custard Cake
Made with SATILIA DARK 62%
An original recipe by Sarah Kosikowski Pastry Chef at l'École Valrhona Brooklyn Recipe calculated for 40 cakes 5 steps
Recipe Step by Step
CHOCOLATE POUND CAKE
130g COCOA POWDER
3.5g baking powder
3g baking soda
10g vanilla extract
5 whole eggs
250g sour cream or yogurt
Add the vanilla extract and milk, followed by the eggs one at a time.
Alternate adding the sour cream and the dry mix until everything is incorporated.
Line a half sheet pan with greased parchment or a silpat.
Spread the batter evenly in the pan and bake at 162°C (325°F) for 20 minutes. Freeze before cutting.
1450g half & half
1 Tahitian vanilla bean
2 Ceylon cinnamon stick
1.5g Korinji cinnamon
320g dark brown sugar
3 whole eggs
240g egg yolks
240g DARK SATILIA 62%
Infuse for 30 minutes, then strain and reheat. Melt the chocolate and slowly pour the hot liquid over the chocolate in several additions to create an emulsion.
Combine the whole eggs and egg yolks, then using an immersion blender, add into the base. Chill overnight before using.
Heat the Absolu Cristal separately to 75°C (167°F).
Slowly add the hot cream to the melted chocolate to begin the emulsion process.
Continue by adding the hot Absolu Cristal and finish with an immersion blender.
Add the apple cider and process until smooth. Cool slightly before using. Can be refrigerated and heated again.
AN citric acid
250g golden raisins
250g dried apricots
AN ABSOLU CRISTAL NEUTRAL GLAZE
For the apples, peel and dice one apple. Sautee lightly in butter and granulated sugar- remove from heat and cool.
Combine diced apple with rehydrated fruits and coat in warm Absolu Cristal. On a mandoline, thinly slice the second apple from bottom to top unpeeled.
Place slices in hot poaching liquid and let sit overnight.