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Poinsettia Chocolate Ripple Joconde
Ingredients
Chocolate Ripple Cake 1 packet of Arnott's chocolate ripple biscuits 150ml thickened cream 1 peppermint crisp bar, finely grated 1/2 tbsp icing sugar 1/2 tsp vanilla essence Patterned Joconde-Décor Paste 100g unsalted butter, room temperature 100g icing sugar 100g egg whites (approximately 3 large eggs), reserve egg yolks 110g cake flour red food colouring Joconde Sponge 45g egg white (approximately 1 large egg), reserve egg yolk 5g caster sugar 40g almond meal 40g icing sugar 15g cake flour 15 unsalted butter, melted Chocolate Mousse 1/2 tsp powdered gelatin 1/2 tbsp tepid water 1/4 cup (60 ml) milk 90g milk or dark chocolate, chopped 150ml thickened cream Chocolate Ganache 100g dark chocolate, chopped 50ml cream 10g butter, chopped
• C AK E C R U M B S . L I V E J O U R N AL . C O M • F AC E B O O K . C O M / C AK E C R U M B S L J • C AK E C R U M B S . D E V I AN T AR T . C O M •

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Method
Joconde Sponge 1. Preheat oven to 250°C (475°F). 2. Whip the egg white and caster sugar to firm, glossy peaks. Set aside. 3. In a separate bowl, sift almond flour, icing sugar and cake flour together. Gradually beat in reserved egg yolks. If mixture appears too loose, beat in an extra whole egg. 4. Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until just combined. Fold in melted butter. Joconde Imprime 1. Ensure your décor paste has set. If it is not solid, the pattern may shift. Once the paste is solid enough, pour sponge mixture over the top and spread evenly. 2. Bake in preheated oven for approximately 8 minutes. The sponge will cook very quickly, so keep a good eye on it. Sponge is baked when it bounces back when touched lightly. 3. Remove from oven and cool slightly. Invert cake onto baking paper (so your pattern is facing upwards) that has been dusted with cornflour or icing sugar; remove silicon mat. Once completely cool, cut away burnt/dry edges. Measure the height of your chocolate ripple cake, then cut the joconde into strips approximately 1cm taller. Chocolate Ripple Cake 1. Combine all ingredients except the biscuits in a bowl. Whip the cream to soft peaks. 2. Use the cream to sandwich the biscuits together end-on-end to form a miniature log cake. Stack enough biscuits so that your cake is 2-3 cm shorter than your final cake will be. Repeat to create 4 small log cakes.

Patterned Joconde-Décor Paste 1. Cream butter and sugar until light and fluffy; add egg whites a little at a time, beating continuously. Fold in sifted flour, then tint red.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M •

cakecrumbs.livejournal.com 2. Spread a thin layer of paste (around 5mm thick) onto a silicon baking mat (mine is 26 x 40cm). Pattern your paste as desired; freeze. Chocolate Mousse 1. Place gelatine and water in a heatproof glass and stand in a small saucepan of simmering water. Stir until mixture becomes clear; set aside. 2. Heat milk until warm (a minute in the microwave will do it); pour in gelatine and stir. 3. Put chopped chocolate into a bowl; pour milk/gelatine mixture over the chocolate and stir until chocolate has melted. 4. Whip cream to soft peaks. Fold 1/3 of cream mixture into the mouse to lighten; fold in the rest of the cream in two batches until just combined. To assemble: Line 4 ring moulds with baking paper, acetate, or plastic wrap. Cut 4 lengths of joconde sponge to fit inside your moulds, then carefully line your moulds with the sponge. If you have remaining sponge, cut 4 rounds large enough to fit inside your joconde (to the base), then push them inside the mould until it lies flat at the bottom. Place your chocolate ripple log cakes inside the mould now lined with joconde sponge. Ensure it is centered, then pour enough chocolate mousse into the mould to fill the remaining space. Chill cakes in the fridge for at least 6 hours, preferably overnight. Chocolate Ganache 1. Heat the cream in a small saucepan until just boiling. Pour this over the dark chocolate and stir until chocolate has melted. Stir in butter. 2. Pour the ganache little by little over the top of your cake, making sure it spreads to the edges. Be careful not to pour so much that it will spill over the edges of your cake. 3. Decorate with chocolate leaves

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M •

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