CHOCOLATE ENTREMETS
BY MAJA VASE
FORLAGET L ÆKKERIER
CHOCOLATE ENTREMETS
BY MAJA VASE
FORLAGET L ÆKKERIER
FOREWORD BY MARIE HOLM
Entremets translates to ”dessert cakes” in Danish,
catches your eye is the cultivation. The dessert cakes
and can you think of a lovelier and more promising
are very much made by a human hand; they look
word? The sweet union of two of the best things the
like pieces of art. And at the same time there is an
world has to offer: dessert and cake in one. And when
understanding of nature in them, both in the choice
those magical words appear together on the cover
of ingredients and in the styling of them: The beauty
of a book entirely dedicated to chocolate … and the
author of that book is Maja Vase, then I personally
marigold petals and patience and in that one perfect
don’t think things can get any better.
berry, that is almost celebrated on a shiny stage of
mirror glaze.
Chocolate Festival in Copenhagen of all places. She
When I speak of naturalness in Maja’s work, I speak
was introduced to me by a mutual acquaintance
of naturalness both visually and in the actual recipes.
as “Chocolate-Maja, who writes a blog”. I can’t
Even though there is a lot of time and thought behind
every single chocolate dessert cake in the book, there
of one of her famously beautiful chocolate creations
is also an underlying awareness that the result will
never be better than the ingredients used. And that
of these masterpieces, that I understood just how
good quality, natural ingredients should not be fussed
special this Chocolate-Maja really was. With technical
around with or mixed with all sorts of things. Maja’s
skills and neatness on international pastry chef level
basic recipes are actually – despite the neatness and
and a personal style which at the same time modern
technical level – quite simple and based on a few
and timeless, she stood out from the crowd already
quality ingredients. That duality fascinates me. And
more importantly: the cakes are delicious. Nature
meets culture and the neatly intricate meets the clean
Maja Vase is the queen of the clean cut. I love the
and simple.
images of the incredibly beautiful dessert cakes split
down the middle and thereby revealing the marvel,
A cake – and even better a dessert cake with
that is, that the creations are equally as beautiful on
chocolate – is not just a cake. Maja Vase knows it, I
the inside as they are on the outside. The razor sharp
know it and you, sweet reader, know it. A chocolate
slices of cake that almost sensually reveal the velvety
dessert cake is a marvel that should be treated with
textures, satiny coolness and luscious creaminess in
care, a higher love, respect and curiosity. As it is in
mousses, ganaches and cremes – just by the knife
this book.
tracks discernible in the layers. But what particularly
captivates me is Maja’s ability to bring together cul-
RHUBARB
LEMON
WHITE CHOCOLATE
Enchanting and delicate on the outside. Perky and razor sharp on the inside. This rhubarb cake has a charming personality and – in my humble opinion
– the most beautiful layers in the book.
SERVES 8
ALMOND CAKE WITH LEMON
RHUBARB SYRUP
FIRST RHUBARB MOUSSE
from Valrhona
from Valrhona
Cut the rhubarb into small pieces. Bring
Melt chocolate and butter in a bain-marie and
rhubarb, sugar, lemon juice, and vanilla seeds
Soak the gelatine in cold water. Melt the choco-
to a gentle boil in a small saucepan and let sim-
late in a bowl over a bain-marie and remove
mer for 5 minutes, until the rhubarb is tender.
from the heat.
the mousses and jelly.
Bring the rhubarb juice to a boil in a small
remove from the heat. Beat sugar and egg into
and lemon zest.
saucepan and remove from the heat. Squeeze
TIP:
Leftover rhubarb compote is a brilliant
topping on your breakfast yogurt.
meter) lined with baking paper on the bottom
excess water from the gelatine and dissolve in
the warm rhubarb juice. Pour the hot rhubarb
syrup over the chocolate and use a spatula to
stir from the centre out. Continue to stir until the
golden brown. Remove the cake from the oven
chocolate mixture is smooth and glossy. Emul-
and let cool completely.
sify with an immersion blender.
Lightly whip the cream. Fold a little of the whip-
top of the almond cake and place in the freezer
while you prepare the gelée.
TIP: The colour of the mousse depends on the
colour of the rhubarb. Use the darkest red stalks
8
RHUBARB GELÈE
SECOND RHUBARB MOUSSE
CHOCOLATE BELT AND TWIGS
from Valrhona
from Valrhona
pink food colouring powder
Soak the gelatine in cold water. Bring the
rhubarb syrup to a boil in a small saucepan
Melt and temper the chocolate and stir in co-
and remove from the heat. Squeeze excess
louring powder. Spread a thin layer of chocolate
water from the gelatine and dissolve in the
warm rhubarb syrup. Let the gelée cool to room
Soak the gelatine in cold water. Melt the choco-
cm). Lift the acetate sheet off the table and let
temperature.
late in a bowl over a bain-marie and remove
the chocolate set slightly. Wrap it around a cake
from the heat.
chocolate belt has set.
the rhubarb mousse and put the cake back in
Bring the rhubarb syrup to a boil in a small
saucepan and remove from the heat. Squeeze
Transfer the remaining chocolate to a freezer
excess water from the gelatine and dissolve it
bag and cut a small hole in one corner. With
in the hot rhubarb syrup. Pour the hot rhubarb
syrup over the chocolate and use a spatula to
sheet and transfer to the refrigerator until the
stir from the centre out. Continue to stir until the
chocolate has set.
TIP: Make sure all of the gelée- and mousse
chocolate mixture is smooth and glossy. Emulsi-
layers are completely frozen before continuing
fy with an immersion blender.
DECORATION
to the second layer of mousse, that way you will
end up with a clean cut.
Lightly whip the cream. Fold a little of the whipfold in the rest. Pour the mousse into a round
Thaw the cake on a serving plate in the fridge.
press the frozen cake (gelée side down) into
the mousse. Freeze the cake overnight.
From the top, carefully place the chocolate belt
on the cake. Then decorate with chocolate twigs
and forget-me-nots just before serving.
11
PASSION FRUIT
MILK CHOCOLATE
HAZELNUT
Milk chocolate and passion fruit are nearly inseparable. They appear together here in a petite pastel yellow artwork with four tempting layers,
SERVES 8
CRUNCHY HAZELNUT BASE
HAZELNUT CAKE
PASSION FRUIT GANACHE
from Valrhona
Melt the chocolate in a bowl over a bain-marie
and remove from the heat. Bring passion fruit
Carefully melt sugar to a golden caramel in a
Melt chocolate and butter in a bowl over a
purée and heavy cream to a boil in a small
small saucepan. Remove from the heat and stir
bain-marie and remove from the heat. Beat in
saucepan. Pour the hot passion fruit purée over
in the roasted hazelnuts. Pour the caramelised
sugar and egg. Finely chop the hazelnuts in
the chocolate and use a spatula to stir from the
hazelnuts onto a sheet of baking paper and
leave to cool. Finely chop and set aside.
centre out. Continue to stir until the chocolate
batter.
mixture is smooth and glossy. Emulsify with an
immersion blender.
-
Melt chocolate and Nutella over a bain-marie
and remove from the heat. Fold in feuilletine and
ter) lined with baking paper on the bottom and
chopped, caramelised hazelnuts and season
with salt. Roll out the mixture thinly between
brown. Remove the cake from the oven and
two pieces of baking paper and freeze for 5
leave to cool completely.
minutes.
solid.
Transfer the remaining ganache to a piping
bag with a small, round nozzle and place in the
fridge while you prepare the macaron shells.
out a round base and return the base to the
freezer.
TIP:
12
MACARON SHELLS
PASSION FRUIT MOUSSE
CHOCOLATE BELT AND TWIGS
from Valrhona
55 g egg whites
from Valrhona
yellow food colouring powder
yellow food colouring paste
Melt and temper chocolate and stir in colouring
powder. Spread a thin layer of chocolate on a
55 g egg whites
Soak the gelatine in cold water. Melt chocolate
in a bowl over a bain-marie and remove from
Lift the acetate sheet off the table and let the
the heat.
chocolate set slightly. Wrap it around a cake
and mix together with a spatula. Bring sugar
Bring passion fruit purée and heavy cream to a
chocolate belt has set.
and water to a boil in a small saucepan and
boil in a small saucepan. Squeeze excess water
Add 55 g egg whites and food colouring paste
from the gelatine and stir in the warm passi-
Transfer the remaining chocolate to a freezer
on fruit mixture to fully dissolve. Pour the hot
bag and cut a small hole in one corner. With
Whip the remaining 55 g of egg whites to stiff
passion fruit purée over the chocolate and use
peaks in a stand mixer and gently pour in the
a spatula to stir from the centre out. Continue
acetate and transfer them to the refrigerator until
hot sugar syrup in a thin stream while whipping.
to stir until the chocolate mixture is smooth and
chocolate has set.
Continue to whip the meringue until glossy,
glossy. Emulsify with an immersion blender.
stiff peaks form and the bowl has cooled to
room temperature. Fold a little of the meringue
Lightly whip the cream. Fold a little of the whip-
DECORATION
into the almond mixture to soften it. Fold in the
remaining meringue and mix with a spatula until
fold in the rest. Pour the mousse into a round
the macaron batter is supple and shiny. Pour
press the frozen cake (passion fruit ganache
round nozzle and pipe small macaron shells
on a baking tray lined with baking paper. Bake
Thaw the cake on a serving plate in the fridge.
side down) into the mousse. Freeze overnight.
From the top, carefully place the chocolate
belt on the cake. Then decorate with chocolate
leave them to cool completely.
just before serving.
Sandwich macaron shells with the remaining
passionfruit ganache and store in a container in
TIP: Mousse and macarons are not the best of
the refrigerator until ready to serve.
friends, so don’t introduce them to each other
until just before serverving the cake.
TIP: You will have quite a few macarons left
over. Serve them as a cute sidekick to the cake
or keep them in the freezer for another sweet
occasion.
14
MILK CHOCOLATE
PEANUT
SALTED CARAMEL
Snickers bar in disguise. Crunchy, lightly salted peanut base, moist peanut cake, irresistibly soft salted caramel and sweet milk chocolate mousse – oh
SERVES 8
CRUNCHY PEANUT BASE
PEANUT CAKE
SALTED CARAMEL
from Valrhona
from Valrhona
Bring heavy cream, butter and salt to just below
Carefully melt the sugar to a golden caramel in
Melt chocolate and butter in a bowl over a
boiling in a small saucepan and stir in glucose
a small saucepan. Remove from the heat and
bain-marie and remove from the heat. Beat in
syrup. Meanwhile melt the sugar to a golden ca-
stir in salted peanuts. Pour the caramelised
sugar and egg. Finely chop peanuts in a grinder
ramel in a separate saucepan and immediately
peanuts onto a sheet of baking paper and leave
and fold into the batter.
remove from the heat. Add the hot cream a little
to cool. Finely chop and set aside.
at a time while whisking vigorously. Let caramel
-
Melt chocolate and peanut butter in a bowl over
cool completely.
ter) lined with baking paper on the bottom and
a bain-marie and remove from the heat.
brown. Remove the cake from the oven and
Fold in feuilletine and chopped, caramelised
leave to cool completely.
frozen solid.
peanuts. Roll the mixture out thinly between
two pieces of baking paper and freeze for 5
TIP: Make sure the cream is still hot, when it
minutes.
meets the caramelised sugar. Otherwise you
risk ending up with a lumpy caramel.
out a round base and return the base to the
freezer.
TIP: The crispy feuilletine can be substituted
MILK CHOCOLATE GLAZE
MILK CHOCOLATE MOUSSE
from Valrhona
CHOCOLATE BELT
from Valrhona
from Valrhona
Melt and temper the chocolate. Spread a thin
Melt chocolate in a bowl over a bain-marie and
layer of chocolate on a long, narrow piece of
boil in a small saucepan and remove from the
the table and let the chocolate set slightly. Wrap
-
heat. Pour hot cream over the chocolate and
use a spatula to stir from the centre out. Conti-
Soak the gelatine in cold water. Finely chop the
nue to stir until the chocolate mixture is smooth
chocolate and add to a plastic jug.
gerate until the chocolate belt has set.
and glossy. Emulsify with an immersion blender.
Bring heavy cream, water, sugar and gluco-
DECORATION
se syrup to a boil and remove from the heat.
Fold a little of the whipped cream into the
Squeeze excess water from the gelatine and stir
salted peanuts
-
into the heavy cream until fully dissolved. Pour
edible gold leaf
meter) and gently press the frozen cake (salted
the hot cream over the chocolate and stir until
caramel side down) into the mousse. Place the
the glaze is smooth and glossy. Emulsify with
From the top, place the chocolate belt on the
crunchy base on top of the peanut cake and
an immersion blender. Press a piece of cling
cake and decorate the sides of the cake with
chocolate, then gently fold in the rest. Pour the
peanut halves and small pieces of edible gold
freeze the cake overnight.
leaves just before serving.
Place the frozen cake on a small cake ring and
pour the glaze over the cake. Let the glaze set
before removing any droplets under the cake
with a small knife. Thaw the cake on a serving
plate in the refrigerator.
18
STRAWBERRY
BLACK PEPPER
WHITE CHOCOLATE
simply consists of a light and airy sponge, mild and creamy strawberry mousse and a truly wonderful strawberry compote with black pepper, that tingles
on the tongue.
SERVES 6-8
SPONGE CAKE
STRAWBERRY MOUSSE
Lightly whip the cream. Fold a little of the whipfold in the rest.
from Valrhona
the edge of the mould. Pipe the remaining
Beat sugar, egg and vanilla seeds until light and
diameter) and gently press the frozen cake
and fold into the egg mixture. Pour the batter
into the mousse. Freeze the cake and mousse
Soak the gelatine in cold water. Melt chocolate
overnight.
in a bowl over a bain-marie and remove from
the heat.
TIP: To create the cavity on top of the cake you
-
and place the frozen mousse ring on top.
Bring strawberry purée, lemon juice, vanilla
Transfer to the refrigerator while you make the
meter) – otherwise you can make the strawberry
seeds and peppercorn to a boil in a small
strawberry compote.
mousse in two instalments.
saucepan, remove from the heat and discard
the peppercorns. Squeeze excess water from
TIP:
the gelatine and dissolve in the warm straw-
warm the inside of the cake ring it will slide right
berry purée. Pour hot strawberry purée over
off, and your strawberry mousse will stand razor
the chocolate and use a spatula to stir from the
sharp.
centre out. Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify with an
immersion blender.
20
Place the strawberry cake on a serving plate
STRAWBERRY COMPOTE
CHOCOLATE BELT
DECORATION
forget-me-nots
from Valrhona
pink food colouring powder
Thaw the cake on a serving plate in the fridge.
Melt and temper the chocolate and stir in co-
From the top, carefully place the chocolate belt
louring powder. Spread a thin layer of chocolate
on the cake. Then decorate with forget-me-nots
just before serving.
cm). Lift the acetate sheet off the table and let
Mix sugar and pectin. Heat strawberry purée,
the chocolate set slightly. Wrap it around a cake
lemon juice, vanilla seeds and peppercorn to
chocolate has set.
pectin sugar. Bring the strawberry mixture to a
boil and cook for a few minutes. Remove from
the heat and discard the peppercorn. In a bowl,
mix together diced strawberries and strawberry
purée. Pour it into the cavity on top of the cake
and let it set in the refrigerator.
TIP: Both NH and LM pectin work well in the
compote.
23
BUTTERMILK
BLUEBERRIES
WHITE CHOCOLATE
dancing gracefully all around the cake. This cake is made in my very own silicone mould ‘Tower by Maja Vase’.
SERVES 6
BISCUIT BASE
preferably Mill & Mortar
BLUEBERRY CREMEUX
from Valrhona
BLUEBERRY MOUSSE
from Valrhona
by Bülow
Place the biscuits in a freezer bag and crush
Soak the gelatine in cold water. Melt the choco-
them with a rolling pin to a breadcrumb consistency. Add biscuit crumbs, blueberry powder,
Soak the gelatine in cold water. Melt the
late in a bowl over a bain-marie and remove
raw liquorice powder and salt to a bowl. Melt
chocolate in a bowl over a bain-marie and
from the heat.
the butter in a small saucepan and stir into the
remove from the heat. Beat egg yolks and sugar
biscuit crumb.
together in a separate bowl.
lemon juice and vanilla seeds to a boil in a small
diameter) lined with baking paper on the bottom
the freezer.
Bring heavy cream, blueberry purée, lemon
saucepan. Squeeze excess water from the gela-
juice and vanilla seeds to a boil in a small
tine and dissolve in the warm blueberry purée.
saucepan and pour into the egg yolks while
Pour hot blueberry purée over the chocolate
beating. Return the mixture to the saucepan and
and use a spatula to stir from the centre out.
Continue to stir until the chocolate mixture is
Immediately remove from the heat and strain
smooth and glossy. Emulsify with an immersion
the custard.
blender.
Squeeze excess water from the gelatine and stir
into the warm custard until fully dissolved. Pour
the hot blueberry purée over the chocolate and
then gently fold in the rest. Pour the mousse into
use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth
and glossy. Emulsify with an immersion blender.
frozen solid.
TIP: Save any leftover blueberry cremeux in a
small container in the refrigerator for another
sweet occasion.
24
blueberry cremeux into the mousse. Freeze for
BUTTERMILK MOUSSE
from Valrhona
CHOCOLATE BELT
AND STRAW
Valrhona
DECORATION
Thaw the cake on a serving plate in the refrigerator. From the top, place the chocolate belt on
the cake and decorate with a chocolate straw
Melt and temper the chocolate and stir in vanilla
seeds. Spread a thin layer of chocolate on a
TIP: I prefer wild, Swedish blueberries for this
Soak the gelatine in cold water. Melt chocolate
acetate sheet off the table and let the chocolate
cake as they bring out the most beautiful colour
in a bowl over a bain-marie and remove from
the heat.
diameter) and refrigerate until the chocolate
has set.
Bring lemon juice and vanilla seeds to a boil in
TIP: If you wish to simplify the cake a little,
pipe the blueberry mousse and cremeux layers
a small saucepan. Squeeze excess water from
Spread the remaining chocolate on a long,
directly on top of the biscuit base. Your cake will
the gelatine and dissolve in the warm lemon
narrow acetate sheet and run a cake comb
still have a stunning play of colours.
juice. Pour the hot lemon juice over the chocola-
through. Refrigerate until chocolate has set.
te and use a spatula to stir from the centre out.
Continue to stir until the chocolate mixture is
smooth and glossy. Emulsify with an immersion
blender.
Lightly whip the cream. Fold a little of the
gently fold in the rest. Pour half of the mousse
cm tall) and gently press the frozen blueberry
cremeux into the mousse.
Pour the remaining buttermilk mousse on top
and press the biscuit base evenly into the
mousse. Freeze the cake overnight.
27
COCONUT
DARK CHOCOLATE
Coconut and dark chocolate. They are the best of friends according to my Bounty bar loving husband. This cake is a declaration of love to him.
SERVES 8
BROWNIE
COCONUT FILLING
from Valrhona
DARK CHOCOLATE MOUSSE
from Valrhona
Coarsely chop the coconut and mix together
with condensed coconut milk and salt. Pour
Melt the chocolate in a bowl over a bain-marie
smooth out the surface with a palette knife.
cream to a boil and remove from the heat. Pour
Freeze the cake for at least an hour.
the hot cream over the chocolate and use a
5 g unsweetened cocoa powder
Melt the chocolate and butter in a bowl over a
spatula to stir from the centre out. Continue to
bain-marie and remove from the heat. Beat su-
TIP:
gar and egg together and stir into the chocolate
simply replace it with regular condensed milk.
If you don’t have condensed coconut milk,
stir until the chocolate mixture is smooth and
glossy. Emulsify with an immersion blender.
salt and fold into the batter.
Fold a little of the whipped cream into the
ter) lined with baking paper on the bottom and
cm diameter) and gently press the frozen cake
cake is almost set, but still slightly wobbly in the
centre. Remove the brownie from the oven and
leave to cool completely.
28
Freeze the cake overnight.
DARK CHOCOLATE GLAZE
CHOCOLATE FLAKES
DECORATION
dark chocolate pearls
from Valrhona
from Valrhona
unsweetened shredded coconut
cing on chocolate pearls) just before serving.
Melt and temper the chocolate. Roll out tempered chocolate between two acetate sheets and
TIP: If your glaze isn’t perfectly sharp along the
refrigerate until the chocolate has set. Break the
chocolate sheet into smaller pieces.
chopped coconut.
Soak the gelatine in cold water. Finely chop the
chocolate and add to a plastic jug.
Roughly chop the coconut. Gently melt one
Bring heavy cream, water, sugar and gluco-
dip it into the chopped coconut. Repeat with
se syrup to a boil and remove from the heat.
Squeeze excess water from the gelatine and
dissolve into the heavy cream. Pour the cream
over the chocolate and stir until the glaze is
smooth and glossy. Emulsify using an immersi-
Place the frozen cake on a small cake ring and
pour over the glaze. Leave the glaze to set
before removing droplets under the cake with a
small knife. Thaw the cake on a serving plate in
the refrigerator.
31
RED CURRANTS
MARZIPAN
WHITE CHOCOLATE
Red currants and white chocolate are such great pals and here they are together in a tart, quirky and playful summer cake. I love the clean, perforated
SERVES 8
MAZARIN CAKE
RED CURRANT CREMEUX
from Valrhona
RED CURRANT GELÈE
5 g sugar
Soak the gelatine in cold water. Bring red
currant purée and sugar to a boil and remove
from the heat. Squeeze excess water from the
Add grated marzipan, sugar and softened butter to a bowl and beat until light and airy. Beat in
gelatine and dissolve in the warm red currant
Soak the gelatine in cold water. Melt chocolate
purée and let it cool to lukewarm.
in a bowl over a bain-marie and remove from
the heat. Beat egg yolks and sugar together in a
-
separate bowl.
ter) lined with baking paper in the bottom, and
gently press the red currants into the batter.
Bring heavy cream and red currant purée to a
boil in a small saucepan and pour into the egg
brown. Remove the cake from the oven and
yolks while beating. Return the mixture to the
leave to cool completely.
continuously. Immediately remove from the heat
and strain the custard.
Squeeze excess water from the gelatine and
dissolve into the warm custard. Pour the hot
custard over the chocolate and use a spatula
to stir from the centre out. Continue to stir until
the chocolate mixture is smooth and glossy.
Emulsify with an immersion blender.
frozen solid.
32
Pour red currant gelée over the cremeux and
RED CURRANT MOUSSE
CHOCOLATE BELT AND DISC
DECORATION
chocolate pearls
fresh red currants
from Valrhona
Melt and temper the chocolate. Spread a thin
purple pansies
layer of chocolate on a long, narrow piece of
purple forget-me-nots
off the table and let the chocolate set slightly.
Thaw the cake on a serving plate in the refrigerator. From the top, place the chocolate belt on
Soak the gelatine in cold water. Melt the choco-
and refrigerate until the chocolate has set.
late in a bowl over a bain-marie and remove
from the heat.
the cake and decorate with the chocolate disc
(balancing on chocolate pearls), red currants,
Roll out the remaining tempered chocolate
pansies and forget-me-nots just before serving.
between two acetate sheets and refrigerate until
TIP: If you wish to simplify the cake a little,
Bring red currant purée and lemon juice to a
boil in a small saucepan and remove from the
diameter) to cut out a chocolate disc and use
pipe the blueberry mousse and cremeux layer
heat. Squeeze excess water from the gelatine
smaller cookie cutters to cut holes in the disc.
directly on top of the almond cake.
and dissolve in the hot red currant purée. Pour
hot red currant purée over the chocolate and
TIP: The wonderful Raspberry Inspiration from
use a spatula to stir from the centre out. Conti-
Valrhona can be replaced with white chocolate
nue to stir until the chocolate mixture is smooth
coloured with red food colouring powder if
and glossy. Emulsify with an immersion blender.
needed.
Lightly whip the heavy cream. Fold a little of the
gently fold in the rest. Pour a little less than
half of the mousse into a round silicone mould
cremeux (gelée side down) into the mousse.
Pour the remaining mousse on top and press
the mazarin cake a little into the mousse. Freeze
the cake overnight.
WOODRUFF
WHITE CHOCOLATE
PISTACHIO
In this recipe I pay tribute to the sweet, almondy herb in a graceful, pale green cake perfect for spring. A surprisingly simple piece – except, perhaps,
the chocolate ribbon twirling playfully on top of the cake.
SERVES 8
PISTACHIO CAKE
WOODRUFF GANACHE
from Valrhona
WOODRUFF MOUSSE
from Valrhona
Valrhona
Melt the chocolate in a bowl over a bain-marie
and remove from the heat. Bring heavy cream to
a boil in a small saucepan. Pour hot cream over
Soak gelatine in cold water. Melt chocolate in
Melt chocolate and butter in a bowl over a
the chocolate and use a spatula to stir from the
a bowl over a bain-marie and remove from the
bain-marie and remove from the heat. Beat
centre out. Continue to stir until the chocolate
heat.
sugar and egg into the chocolate mixture, then
mixture is smooth and glossy. Emulsify with an
immersion blender.
ter) lined with baking paper on the bottom and
Bring the milk to a boil in a small saucepan and
remove from the heat. Squeeze excess water
Crush woodruff and sugar to a paste in a mortar
from the gelatine and dissolve in the hot milk.
and stir into the ganache. Emulsify with an
Pour the hot milk over the chocolate and use a
brown. Remove the cake from the oven and let
immersion blender and season to taste. Strain
spatula to stir from the centre out. Continue to
cool completely.
to remove coarser pieces of woodruff. Pour the
stir until the chocolate mixture is smooth and
ganache on top of the pistachio cake and place
glossy. Emulsify with an immersion blender.
frozen solid.
Crush woodruff and sugar to a paste in a mortar
TIP:
and stir into the chocolate. Emulsify with an
in a grinder.
TIP: Woodruff is an aromatic herb, but the
immersion blender and strain to remove coarser
pieces of woodruff.
so taste and adjust accordingly.
Whip the cream until soft peaks form. Fold a littthen gently fold in the rest. Pour the mousse into
gently press the frozen cake (woodruff ganache
side down) into the mousse. Freeze the cake
overnight.
36
CHOCOLATE BELT AND
RIBBON
DECORATION
fresh woodruff
pink wax begonias
from Valrhona
light green food colouring powder
Thaw the cake on a serving plate in the refrigerator. From the top, place the chocolate belt
Melt and temper the chocolate and stir in co-
down on the cake and decorate with chocolate
louring powder. Spread a thin layer of chocolate
ribbon, woodruff and pink wax begonias just
before serving.
let the chocolate set slightly. Wrap the acetate
gerate until the chocolate belt has set.
Spread the remaining chocolate on a long,
narrow piece of acetate and run a cake comb
through. Twist the sheet into a roll to create an
artistic ribbon and refrigerate until chocolate
has set.
TIP:
Use different cake rings to maintain the
shape of the ribbon while chocolate is setting.
TIP:
using a bit of glucose syrup.
PINEAPPLE
PASSION FRUIT
VANILLA
WHITE CHOCOLATE
SERVES 8
OAT BISCUIT BASE
PASSION FRUIT GANACHE
VANILLA MOUSSE
from Valrhona
from Valrhona
Place the biscuits into a freezer bag and crush
them with a rolling pin to a breadcrumb consi-
Melt the chocolate in a bowl over a bain-marie
stency. Add biscuit crumbs and salt to a bowl.
and remove from the heat. Bring passion fruit
Melt the butter in a small saucepan and stir into
purée and heavy cream to a boil in a small
the biscuit crumb.
saucepan. Pour the hot passion fruit purée over
Soak the gelatine in cold water. Melt the choco-
the chocolate and use a spatula to stir from the
late in a bowl over a bain-marie and remove
centre out. Continue to stir until the chocolate
from the heat.
diameter) lined with baking paper on the bottom
mixture is smooth and glossy. Emulsify with an
immersion blender.
the freezer while you make the ganache.
small saucepan. Squeeze excess water from the
Pour the ganache on top of the hazelnut cake
TIP: To create the cavity on top of the cake
Bring lemon juice and vanilla seeds to a boil in a
gelatine and dissolve in the hot lemon juice. Pour
hot lemon juice over the chocolate and use a
spatula to stir from the centre out. Continue to stir
diameter) – otherwise you can make the vanilla
until the chocolate mixture is smooth and glossy.
mousse in two instalments.
Emulsify with an immersion blender.
Lightly whip the cream. Fold a little of the whipfold in the rest.
of the mould. Pipe the remaining mousse into
gently press the frozen biscuit base into the
mousse. Freeze the cake overnight.
Place the strawberry cake on a serving plate
and place the frozen mousse ring on top.
Transfer to the refrigerator while you make the
pineapple compote.
TIP:
the inside of the cake ring, it will slide right off
and your vanilla mousse will stand razor sharp.
40
PINEAPPLE COMPOTE
CHOCOLATE BELT AND
STRAW
Valrhona
yellow food colouring powder
Mix sugar and pectin. Heat passion fruit purée
Melt and temper the chocolate and stir in colouring powder. Spread a thin layer of chocolate
pectin sugar. Bring passion fruit purée to a boil
and cook for a few minutes, remove from the
cm). Lift the acetate sheet off the table and let
heat and mix together with diced pineapple and
the chocolate set slightly. Wrap it around a cake
leave to cool. Add the pineapple compote into
the cavity on top of the cake and let the cake
chocolate has set.
thaw fully in the refrigerator.
Spread the remaining chocolate on a long,
TIP:
Both NH and LM pectin work well in the
compote.
narrow piece of acetate sheet and run a cake
comb through. Refrigerate until the chocolate
has set.
42
DECORATION
From the top, carefully place the chocolate belt
on the cake. Decorate with chocolate straws
HAZELNUT
MILK CHOCOLATE
Crunchy, spongy and crispy, rich and silky smooth. Five facets of hazelnut – and an enchanting chocolate tree on top.
Possibly my favourite cake in the book.
SERVES 8
HAZELNUT CAKE
HAZELNUT PRALINE
MILK CHOCOLATE CREMEUX
WITH HAZELNUT
Carefully melt sugar to a golden caramel in a
small saucepan. Remove from the heat and stir
in the roasted hazelnuts. Pour the caramelised
Melt the chocolate in a bowl over a bain-marie
hazelnuts onto a piece of baking paper and
and remove from the heat. Beat sugar and egg
leave to cool. Finely chop and set aside.
yolks until light and airy, then fold the chocolate
Soak the gelatine in cold water. Melt the
into the mixture. Finely chop the hazelnuts to
chocolate in a bowl over a bain-marie and
remove from the heat. Beat egg yolks and sugar
into the batter.
together in a separate bowl.
Whip the egg whites to stiff peaks form. Fold a
HAZELNUT CRUNCH
Bring heavy cream and whole milk to a boil in
a small saucepan and pour over the egg yolks
gently fold in the rest.
while beating. Return to the saucepan and
-
Immediately remove from the heat and strain
ter) lined with baking paper on the bottom and
the custard. Squeeze excess water from the
gelatine and dissolve in the warm custard. Pour
brown. Remove the cake from the oven and
leave to cool completely.
the hot custard over the chocolate and use a
Melt chocolate and hazelnut praline in a bowl
spatula to stir from the centre out. Continue to
over a bain-marie and remove from the heat.
stir until the chocolate mixture is smooth and
Fold in chopped hazelnuts and feuilletine, and
glossy. Emulsify with an immersion blender.
season with salt. Spread the crunchy layer on
top of the hazelnut cake and smooth out the surface with a palette knife. Freeze the cake while
you make the cremeux.
TIP: The crispy feuilletine can be substituted
TIP:
I use the wonderful, round hazelnuts from
TIP:
Have you ever tried the hazelnutty sweet
milk chocolate Azélia from Valrhona? If not, this
44
crunch layer and return to the freezer for at least
MILK CHOCOLATE MOUSSE
WITH HAZELNUT
MILK CHOCOLATE GLAZE
WITH HAZELNUT
CHOCOLATE BELT AND TWIGS
from Valrhona
Melt and temper the chocolate. Spread a thin
layer of chocolate on a long, narrow piece of
off the table and let the chocolate set slightly.
Soak the gelatin in cold water. Melt the chocola-
and refrigerate until the chocolate belt has set.
te in a bowl over a bain-marie and remove from
Soak the gelatin in cold water. Finely chop the
the heat.
chocolate, then add chocolate and hazelnut
Transfer the remaining chocolate to a freezer
praline to a plastic jug.
bag and cut a very small hole in one corner.
Bring heavy cream, water, sugar and gluco-
of acetate and transfer to the refrigerator until
se syrup to a boil and remove from the heat.
the chocolate has set.
Melt chocolate and hazelnut praline in a bowl
over a bain-marie and remove from the heat.
saucepan and remove from the heat. Squeeze
Squeeze excess water from the gelatine and stir
excess water from the gelatine and dissolve it
into the heavy cream until fully dissolved. Pour
in the hot cream. Pour the hot cream over the
the hot cream over the chocolate and stir until
chocolate and use a spatula to stir from the
the glaze is smooth and glossy. Emulsify with
centre out. Continue to stir until the chocolate
an immersion blender. Press a piece of cling
DECORATION
milk chocolate pearls
mixture is smooth and glossy. Emulsify with an
toasted hazelnuts
immersion blender.
edible gold dust
then gently fold in the rest. Pour the mousse
and gently press the frozen cake (cremeux
Place the frozen cake on a small cake ring and
From the top, place the chocolate belt on the
pour the glaze over the cake. Let the glaze set
cake and decorate with chocolate twigs, toa-
before removing any droplets under the cake
sted hazelnut halves and gold dust just before
with a small knife. Thaw the cake on a serving
serving.
plate in the refrigerator.
facing down) into the mousse. Freeze the cake
overnight.
47
MILK CHOCOLATE
RASPBERRY
raspberry jam and an unusually fruity chocolate mousse. It is then glammed up with a chocolate belt, twirling pirouettes and glossy mirror glaze.
The art of restraint, you know.
SERVES 6
CHOCOLATE CAKE
RASPBERRY JAM
MILK CHOCOLATE MOUSSE
WITH RASPBERRIES
from Valrhona
from Valrhona
Soak the gelatin in cold water. Bring raspberries
and sugar to a boil in a small saucepan and
Melt chocolate and butter in a bowl over a
cook for about 5 minutes, until the jam starts to
bain-marie and remove from the heat. Beat
thicken. Remove from the heat. Squeeze excess
Bring the raspberry purée to a boil in a small
sugar and egg into the chocolate mixture. Pour
water from the gelatine and dissolve it in the
saucepan and remove from the heat. Squeeze
the batter onto a baking tray lined with baking
warm raspberry jam. Leave to cool. Spread a
excess water from the gelatine and dissolve in
thin layer of raspberry jam on top of each cake
the hot raspberry purée. Pour the mixture over
layer and place in the freezer while you make
the chocolate and use a spatula to stir from the
the chocolate mousse.
centre out. Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify with an
immersion blender.
Lightly whip the heavy cream. Fold a little of the
-
of chocolate cake (raspberry jam facing down)
into the mousse. Repeat with remaining mousse
and cake layers. Freeze the cake overnight.
TIP:
The cake is set in my new silicone mould
’Tower by Maja Vase’ and is available through
selected Silikomart resellers.
48
GLAZE
CHOCOLATE BELT AND
TWIRLS
DECORATION
red wood sorrel
from Valrhona
From the top, carefully place the chocolate belt
Melt and temper the chocolate. Spread a thin
on the cake. Decorate with delicate chocolate
layer of chocolate on a long, narrow piece of
twirls and wood sorrel just before serving.
off the table and let the chocolate set slightly.
dark red food colouring paste
and refrigerate until the chocolate has set.
Soak the gelatine in cold water. Finely chop the
chocolate and add to a plastic jug.
Spread the remaining chocolate on a long,
narrow piece of acetate sheet and run a cake
Bring heavy cream, water, sugar and gluco-
comb through. Wrap the acetate around a cake
se syrup to a boil and remove from the heat.
Squeeze excess water from the gelatine and
to create an artless twirl and refrigerate until the
dissolve in the hot cream. Pour the hot cream
chocolate has set.
over the chocolate and stir until the glaze is
smooth and glossy. Add food colouring paste
and emulsify with an immersion blender. Press
Place the frozen cake on a small cake ring and
pour the glaze over the cake. Let the glaze set
before removing any droplets under the cake
with a small knife. Thaw the cake on a serving
plate in the refrigerator.
51
COFFEE
SESAME
CARAMELISED CHOCOLATE
Despite disliking coffee in a cup, I am a huge fan of coffee in cakes. Especially if accompanied by toasted sesame seeds and caramelized chocolate.
I may have declared my love for this particular trio before, but I just can’t help it.
SERVES 8
SESAME PRALINE WITH
COFFEE
CRUNCHY SESAME BASE
CARAMEL CAKE WITH
SESAME
Carefully melt the sugar to a golden caramel in
a small saucepan. Remove from the heat and
Melt chocolate and sesame praline in a bowl
stir in the toasted sesame seeds and coffee be-
over a bain-marie and remove from the heat.
ans. Pour the caramelized sesame seeds onto a
sheet of baking paper and leave to cool.
Fold in feuilletine and chopped, caramelized
Melt chocolate and butter in a bowl over a
sesame seeds. Season to taste. Roll the sesame
bain-marie and remove from the heat. Beat
mixture out thinly between two pieces of baking
sugar and egg into the chocolate mixture. Grind
paper and freeze for 5 minutes.
fold into the batter with a pinch of salt.
TIP: Be patient when grinding the caramelised
sesame seeds and coffee beans to a praline.
out a round base and return the base to the
The longer you spend grinding the sesame
freezer.
ter) lined with baking paper on the bottom and
-
will have.
TIP: The crispy feuilletine can be substituted
brown. Remove the cake from the oven and let
cool completely. Pour sesame praline on top of
the cake is frozen solid.
52
COFFEE CARAMEL MOUSSE
CHOCOLATE BELT AND
RIBBON
DECORATION
edible gold leaf
Thaw the cake on a serving plate in the refrige-
5 g toasted sesame seeds
rator. From the top, carefully place the chocolate belt on the cake and decorate with chocolate
Melt and temper the chocolate. Spread a thin
twirl and gold leaf just before serving.
layer of chocolate on a long, narrow piece of
Soak the gelatin in cold water. Melt the chocola-
off the table and let the chocolate set slightly.
te in a bowl over a bain-marie and remove from
the heat.
diameter) and refrigerate until the chocolate belt
has set.
a boil in a small saucepan and remove from the
Spread the remaining chocolate on a long, nar-
heat. Squeeze excess water from the gelatine
row piece of acetate sheet and run a cake comb
and dissolve in the hot cream. Pour over the
through. Sprinkle the sesame seeds over the
chocolate and use a spatula to stir from the
chocolate. Twist the sheet into a roll to create
centre out. Continue to stir until the chocolate
an artless twirl and refrigerate until chocolate
mixture is smooth and glossy. Add espresso to
has set.
the chocolate and emulsify with an immersion
blender.
Lightly whip the cream. Fold a little of the whipfold in the rest. Pour the mousse into a round
press the frozen caramel cake (sesame praline
facing down) into the cake. Place the crunchy
sesame base on top of the caramel cake and
freeze overnight.
55
CARROT
PECAN
YOGURT
WHITE CHOCOLATE
SERVES 8
CRUNCHY PECAN BASE
CARROT CAKE
from Valrhona
YOGURT MOUSSE WITH
WHITE CHOCOLATE
from Valrhona
Carefully melt the sugar to a golden caramel in
a small saucepan. Remove from heat and stir in
toasted pecans. Pour the caramelised peanuts
Soak gelatine in cold water. Melt the chocolate
onto a piece of baking paper and leave to cool.
in a bowl over a bain-marie and remove from
carrots, egg, oil, cinnamon and salt to a bowl
praline paste.
heat.
and mix everything together. Fold in raisins
and pecans. Pour the batter into a cake ring
Melt chocolate in a bowl over a bain-marie and
Bring lemon juice and vanilla seeds to a boil in
a small saucepan. Squeeze excess water from
the gelatine and dissolve in the warm lemon
letine and season with salt. Roll the mixture out
juice. Pour hot lemon juice over the chocolate
completely.
thinly between two pieces of baking paper and
cm diameter) to cut out a round base and return
and use a spatula to stir from the centre out.
Continue stirring until the chocolate mixture is
TIP: Insert a toothpick or knitting needle to
smooth and glossy. Emulsify with an immersion
check if the cake is done.
blender.
TIP:
Lightly whip heavy cream. Fold a little of the
wonderfully in the carrot cake, but feel free to
whipped cream into the chocolate, then gently
substitute with a neutral oil.
fold in the rest.
the base to the freezer.
TIP: The crispy feuilletine can be substituted
TIP: Unless you were very thorough taste
Pour the mousse into a round silicone mould
testing, you will be left with a little extra pecan
praline. Fortunately, the praline is brilliant on
mousse around the edge of the mould. Pipe the
pretty much everything.
remaining mousse into a round silicone mould
carrot cake into the mousse. Place the crunchy
pecan base on top of the carrot cake and freeze
the cake overnight.
56
CHOCOLATE BELT AND
TRIANGLES
DECORATION
white chocolate pearls
pansies
from Valrhona
Thaw the cake on a serving plate in the refrigerator. Bring the chocolate belt down over the
Melt and temper the chocolate. Spread a thin
cake and decorate with chocolate triangles (bal-
layer of chocolate on a long, narrow piece of
ancing on chocolate pearls) and pansies.
the table and let the chocolate set slightly. Wrap
erate until chocolate has set.
Spread the remaining tempered chocolate
between two acetate sheets and refrigerate until
chocolate has set. Cut out holes in the chocolate with small, hot cookie cutters and use a hot
knife to cut two acute angled triangles
58
APPLE
THYME
PISTACHIO
WHITE CHOCOLATE
To many, apple cake sings of rich, autumnal golden browns, but here it hums a light and airy melody. Hidden beneath the crispy apple slice is a mild
and apple tangy chocolate mousse, thyme scented apple compote and two lightly salted pistachio cakes. Sometimes bliss is as green as spring.
SERVES 8
CRUNCHY PISTACHIO BASE
PISTACHIO CAKE
APPLE COMPOTE WITH
THYME
from Valrhona
from Valrhona
Carefully melt sugar to a golden caramel in a
small saucepan. Remove from heat and stir in
pistachios. Pour the caramelised pistachios
Soak gelatine in cold water. Add apple cubes,
onto a piece of baking paper and leave to cool.
praline paste.
Melt chocolate and butter in a bowl over a
apple juice, sugar, lemon juice and thyme
bain-marie and remove from heat. Beat sugar
stems to a small saucepan and bring to a boil.
and egg into the chocolate mixture, then fold in
Melt chocolate in a bowl over simmering water
are tender. Remove from heat and discard
(bain-marie) and remove from heat.
thyme stems. Squeeze excess water from
with baking paper in the bottom and bake for
gelatin and dissolve in the hot apple compote.
-
caramelised pistachios and feuilletine. season
Remove the cake from the oven and let cool
with salt. Roll the mixture out thinly between
completely.
two pieces of baking paper and freeze for 5
minutes.
out a round base and return the base to the
freezer.
TIP:
-
TIP: There will be a little pistachio praline left
over. Swirl it in ice cream, spread it on pan-
TIP:
green pistachios, the regular toasted pistachios
the salt in the recipe.
60
APPLE MOUSSE
CHOCOLATE BELT AND
RIBBON
DECORATION
thyme blossoms
a little almond paste
from Valrhona
Valrhona
tender thyme stems
light green food colouring powder
Thaw the cake on a serving plate in the refrigerMelt and temper the chocolate and stir in co-
ator. From the top, carefully place the chocolate
louring powder. Spread a thin layer of chocolate
belt on the cake and decorate with a chocolate
apple (balancing on a small ball of marzipan),
Soak gelatine in cold water. Melt the chocolate
in a bowl over a bain-marie and remove from
Lift the acetate sheet off the table and let the
thyme blossoms and thyme stems just before
heat.
chocolate set slightly. Wrap the acetate around
serving.
Bring the apple- and lemon juice to a boil
until chocolate belt has set.
in a small saucepan and remove from heat.
Squeeze excess water from the gelatine and
Roll out the remaining chocolate between two
dissolve in the hot apple juice. Pour the apple
acetate sheets and refrigerate until chocolate
juice over the chocolate and use a spatula to
has set. Use a warm apple shaped cookie
stir from the centre out. Continue stirring until
cutter to cut out a chocolate apple.
the chocolate mixture is smooth and glossy.
Emulsify with an immersion blender.
Lightly whip the cream. Fold a little of the
whipped cream into the chocolate, then gently
fold in the rest. Pipe half of the mousse in a
carefully place the frozen apple compote on
top. Pipe the remaining mousse over the apple
compote and gently press the pistachio cake a
little into the mousse. Place the crunchy pistachio cake on top and freeze overnight.
RASPBERRY
PEACH
WHITE CHOCOLATE
The cloyingly sweet canned peaches of my childhood and this delicate interpretation of the classic peach melba are miles apart. Hidden inside the
blushing pink raspberry mousse is a velvety peach cremeux, tart raspberry gelée and a wonderfully moist mazarin cake with peaches and raspberries.
SERVES 8
MAZARIN CAKE
.PEACH
CREMEUX
from Valrhona
RASPBERRY GELÉE
5 g sugar
Soak the gelatine in cold water. Bring raspberry
purée and sugar to a boil in a small saucepan
and remove from the heat. Squeeze any excess
water from the gelatin and dissolve in the hot
Add grated marzipan, sugar and softened but-
Soak the gelatine in cold water. Melt the choc-
ter to a bowl and whisk until light and airy. Beat
olate in a bowl over a bain-marie and remove
from the heat. Beat egg yolks and sugar togeth-
raspberry purée. Let cool to lukewarm.
Pour raspberry gelée over the frozen cremeux
er in a separate bowl.
eter) lined with baking paper on the bottom,
Bring heavy cream and peach purée to a boil in
and gently press the raspberries and peach
a small saucepan and pour into the egg yolks
while whisking. Return mixture to the saucepan
Remove the cake from the oven and leave to
Immediately remove from the heat and strain
cool completely.
the custard. Squeeze out excess water from
the gelatine and dissolve the gelatine in the
warm custard. Pour the warm custard over the
chocolate and use a spatula to stir from the
centre out. Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify with an
immersion blender.
frozen solid.
65
RASPBERRY MOUSSE
CHOCOLATE BELT
DECORATION
from Valrhona
from Valrhona
pink food colouring powder
From the top, carefully place the chocolate
belt on the cake and decorate with wood sorrel
Melt and temper the chocolate and stir in colouring powder. Spread a thin layer of chocolate
TIP: If you want to simplify the cake a little, then
Soak the gelatine in cold water. Melt the choc-
cm). Lift the acetate sheet off the table and let
place the cremeux and gelée layer directly on
olate in a bowl over a bain-marie and remove
the chocolate set slightly. Wrap it around a cake
top of the almond cake.
from the heat.
chocolate belt has set.
Bring raspberry purée and lemon juice to a boil
in a small saucepan and remove from the heat.
Squeeze out excess water from the gelatine
and dissolve the gelatine in the warm raspberry
purée. Pour the purée over the chocolate and
use a spatula to stir from the centre out. Continue to stir until the chocolate mixture is smooth
and glossy. Emulsify with an immersion blender.
Lightly whip the heavy cream. Fold a little of the
gently fold in the rest.
Pipe half of the mousse into a round silicone
frozen cremeux (gelée side up) into the mousse.
Pipe the remaining mousse on top and press
the mazarin cake a little down into the mousse.
Freeze the cake overnight.
66
BLACKBERRY
MILK CHOCOLATE
HAZELNUT
delicious milk chocolate and sun kissed blackberries from the backyard.
SERVES 8
CRUNCHY HAZELNUT BASE
MILK CHOCOLATE BROWNIE
from Valrhona
BLACKBERRY GANACHE
from Valrhona
Melt chocolate in a bowl over a bain-marie and
remove from the heat. Bring blackberry purée
Carefully melt the sugar to a golden caramel in
and heavy cream to a boil in a small saucepan.
a small saucepan. Remove from the heat and
Melt chocolate and butter in a bowl over a
Pour the hot blackberry purée over the choco-
stir in the roasted hazelnuts. Pour the cara-
bain-marie and remove from the heat. Whisk
late and use a spatula to stir from the centre out.
melised hazelnuts onto a piece of baking paper
sugar and egg together and stir into the choco-
Continue to stir until the chocolate mixture is
and leave to cool. Finely chop and set aside.
smooth and glossy. Emulsify with an immersion
fold into the batter.
blender.
Melt chocolate and Nutella in a bowl over a
bain-marie and remove from the heat. Fold in
feuilletine and chopped, caramelised hazelnuts,
with baking paper on the bottom and bake for
and season with salt. Roll out the mixture thinly
between two pieces of baking paper and freeze
is almost set, but still slightly wobbly in the
Transfer the remaining ganache into a piping
for 5 minutes.
centre. Remove the brownie from the oven and
bag with a small, round nozzle and place in the
leave to cool completely.
fridge while you prepare the macaron shells.
out a round base and return the base to the
TIP:
freezer.
macarons? There is no shame in leaving them
TIP:
68
Are you not feeling up for the mischievous
MACARON SHELLS
55 g egg whites
BLACKBERRY MOUSSE
from Valrhona
GLAZE
from Valrhona
dark red food colouring paste
55 g egg whites
Soak the gelatine in cold water. Melt the chocolate in a bowl over a bain-marie and remove
dark red food colouring paste
from the heat.
Add 55g of egg whites and food colouring
Soak the gelatine in cold water. Finely chop the
paste and mix together with a spatula. Bring
Bring blackberry purée and heavy cream to a
sugar and water to a boil in a small saucepan
boil in a small saucepan. Squeeze out excess
chocolate and add to a plastic jug.
water from the gelatine and dissolve the gela-
Bring heavy cream, water, sugar and glucose
tine in the hot blackberry purée mixture. Pour
syrup to a boil and remove from the heat.
Whip the remaining 55 g of egg whites until stiff
the hot blackberry purée over the chocolate and
Squeeze out excess water from the gelatine and
peaks in a stand mixer and gently pour in the
use a spatula to stir from the centre out. Con-
dissolve the gelatine in the hot heavy cream.
hot sugar syrup in a thin stream while whisking.
tinue to stir until the chocolate mixture is smooth
Pour the hot cream over the chocolate and stir
Continue to whip the meringue until glossy, stiff
and glossy. Emulsify with an immersion blender.
until the glaze is smooth and glossy. Add food
peaks and the bowl is just slightly warm. Fold
a little of the meringue into the almond mixture
colouring paste and emulsify with an immersion
Lightly whip the heavy cream. Fold a little of the
-
to soften it. Fold in the remaining meringue and
mix with a spatula until the macaron batter is
gently fold in the rest. Pipe the mousse into a
supple and shiny. Pour the batter into a piping
small macaron shells on a baking tray lined with
Place the frozen cake on a small cake ring and
gently press the frozen cake (blackberry
pour the glaze over the cake. Let the glaze set
ganache side down) into the mousse. Freeze
before removing any droplets under the cake
overnight.
with a small knife. Thaw the cake on a serving
plate in the refrigerator.
Sandwich the macaron shells with blackberry
ganache and store in a container in the refrigerator until ready to serve.
TIP:
Serve the leftover macarons in a bowl
with the cake or use them as cute, edible place
cards.
71
CHOCOLATE BELT AND
TRIANGLES
DECORATION
fresh blackberries
red wood sorrel
from Valrhona
dark red food colouring powder
From the top, carefully place the chocolate belt
on the cake and decorate with chocolate discs,
Melt and temper the chocolate and stir in food
blackberries, macarons and wood sorrel leaves
colouring. Spread a thin layer of chocolate on
just before serving.
cm). Lift the acetate sheet off the table and let
the chocolate set slightly. Wrap it around a cake
chocolate has set.
Spread the remaining tempered chocolate
between two acetate sheets and refrigerate until
the chocolate has set. Cut out small discs of
chocolate with small, hot cookie cutters.
PEAR
DARK MILK CHOCOLATE
VANILLA
SERVES 8
COOKIE BASE
PEAR COMPOTE
seeds of ½ vanilla bean
Soak gelatine in cold water. Add pear cubes,
½ tsp. baking powder
brown sugar and vanilla seeds to a small sauce-
Melt the butter in a small saucepan and remove
minutes, until the pear cubes are caramelized
from the heat. Whisk sugar, brown sugar, egg
and remove from the heat. Squeeze any excess
and salt light and airy in a bowl and mix in the
water from the gelatin and dissolve in the hot
pear compote. Transfer the compote to a cake
and gently fold into the batter. Pour into a cake
compote is frozen solid.
to cool completely.
TIP: I prefer crisp Clara Frijs pears, but if your
garden is brimming with other varieties, feel free
to use those instead.
DARK MILK CHOCOLATE
MOUSSE
CHOCOLATE BELT AND DISC
DECORATION
toasted hazelnuts
edible gold leaf
Melt and temper the chocolate. Spread a thin
Thaw the cake on a serving plate in the
layer of chocolate on a long, narrow piece of
refrigerator. From the top, carefully place the
Melt chocolate in a bowl over a bain-marie and
remove from the heat.
chocolate belt on the cake and carefully place
off the table and let the chocolate set slightly.
the hazelnuts on top of the cake. Balance the
chocolate disc over the hazelnuts and gently
and refrigerate until the chocolate has set.
saucepan and remove from the heat. Pour over
melt with a crème brulée torch. Decorate with a
single hazelnut and gold leaf.
the chocolate and use a spatula to stir from the
Spread the remaining tempered chocolate
centre out. Continue to stir until the chocolate
between two acetate sheets and refrigerate until
mixture is smooth and glossy. Emulsify with an
the chocolate has set. Cut out a disc of choco-
TIP: Use the wonderful, plump Piemonte hazel-
immersion blender.
TIP: To wow your guests a little extra, have one
of your sweet guests melt the chocolate disc at
little of the whipped cream into the chocolate
cm diameter) and gently place the frozen pear
compote on top. Pipe the remaining mousse on
top of the pear compote and gently press the
cookie base into the mousse. Freeze overnight.
76
the table.
RASPBERRY
DARK CHOCOLATE
SERVES 8
DARK CHOCOLATE CAKE
RASPBERRY MOUSSE
CHOCOLATE BELT
from Valrhona
Melt and temper the chocolate. Spread a thin
layer of chocolate on a long, narrow piece of
Soak the gelatine in cold water. Melt chocolate
Melt chocolate and butter in a bowl over a
in a bowl over a bain-marie and remove from
bain-marie. Whisk sugar and egg into the choc-
the heat.
olate mixture. Pour the batter into a cake ring
Bring the raspberry purée to a boil in a small
saucepan and remove from the heat. Squeeze
out excess water from the gelatine and dissolve
the gelatine in the warm raspberry purée. Pour
the warm purée over the chocolate and use a
spatula to stir from the centre out. Continue to
stir until the chocolate mixture is smooth and
glossy. Emulsify with an immersion blender.
Lightly whip the heavy cream. Fold a little of the
gently fold in the rest. Pipe the mousse into a
gently press the chocolate cake into the
mousse. Freeze the cake overnight.
78
off the table and let the chocolate set slightly.
and refrigerate until the chocolate has set.
DECORATION
fresh raspberries
purple lilacs
purple pansies
Thaw the cake on a serving plate in the refrigerator. From the top, carefully place the chocolate belt on the cake. Decorate with raspberry
halves, lilacs and pansies just before serving.
PECAN
DARK CHOCOLATE
SALT
Have you ever tried pecan praline? Dark roasted, slightly bitter and with subtle notes of vanilla? I made an extra large portion and hid a little of it in this
glossy dark chocolate cake.
SERVES 6-8
COCOA SHORTCRUST
DARK CHOCOLATE CAKE
WITH PECANS
PECAN PRALINE
from Valrhona
Carefully melt the sugar to a golden caramel in
½ egg
a small saucepan, remove from the heat and
stir in the pecans. Pour the caramelised pecans
onto a piece of baking paper and leave to cool.
sugar, butter and salt to a food processor and
Melt chocolate and butter in a bowl over a
blitz to a breadcrumb texture. Bring the dough
bain-marie. Whisk sugar and egg into the cho-
together with the egg, roll out the dough thinly
Grind the caramelised pecans to a praline paste
and season to taste with cocoa powder and
between two pieces of baking paper and let rest
Cut out a disc of the shortcrust with a cake ring
ter) lined with baking paper on the bottom and
chocolate cake, and save the remaining for the
cool completely.
until frozen solid.
TIP:
Be patient when grinding the caramelised
pecans to a praline. The longer you spend
TIP:
-
ished praline will have.
cool and then grinding them to a powder.
TIP:
I bake my shortcrust on an ‘air mat’
silicone mat that ensures an even baking and
creates the prettiest pattern.
82
MILK CHOCOLATE MOUSSE
WITH PECAN
GLAZE
CHOCOLATE BELT AND
SPIRALS
from Valrhona
from Valrhona
Melt and temper the chocolate. Spread a thin
layer of chocolate on a long, narrow piece of
Soak the gelatine in cold water. Bring heavy
sheet off the table and let the chocolate set
cream, water, sugar and glucose syrup to a
Soak the gelatin in cold water. Melt the choco-
boil and remove from the heat. Squeeze out
diameter) and refrigerate until the chocolate
late and pecan praline in a bain-marie and
excess water from the gelatine and dissolve the
has set.
gelatine in the warm cream mixture. Sieve the
to a boil in a small saucepan and remove from
cocoa powder into a jug and pour in the hot li-
Spread the remaining chocolate on a long,
the heat. Squeeze out excess water from the
quid while using a spatula to stir from the centre
narrow piece of acetate sheet and run a cake
gelatine and dissolve the gelatine in the cream.
out. Continue to stir until the mixture is smooth
comb through. Twist the sheet to create choco-
Pour the hot cream over the chocolate and use
and glossy. Emulsify with an immersion blender.
late spirals and refrigerate until the chocolate
a spatula to stir from the centre out. Continue
has set.
to stir until the chocolate mixture is smooth and
glossy. Emulsify with an immersion blender.
Place the frozen cake on a small cake ring and
pour the glaze over the cake. Let the glaze set
DECORATION
before removing any droplets under the cake
gently fold in the remaining. Pipe the mousse
with a small knife.
edible gold leaf
and gently press the frozen cake (pecan praline
Place the cocoa shortcrust on a serving plate
From the top, carefully place the chocolate belt
facing down) into the mousse. Freeze the cake
and carefully place the pecan cake on top.
on the cake and decorate with chocolate spirals
overnight.
Thaw the cake fully in the refrigerator.
and gold leaf just before serving.
TIP: All cake elements can be made the day
assemble the cake until a few hours before
serving, so the shortcrust stays crisp and the
mirror glaze stays shiny.
85
CHERRY
VANILLA
DARK CHOCOLATE
SERVES 6-8
COCOA SHORTCRUST
CHOCOLATE MAZARIN CAKE
CHERRY MOUSSE
from Valrhona
from Valrhona
5 g unsweetened cocoa powder
Soak the gelatine in cold water. Melt the chocosugar, butter and salt to a food processor and
Add grated marzipan, sugar and softened but-
late in a bowl over a bain-marie and remove
blitz to a breadcrumb texture. Mix in the egg,
ter to a bowl and beat until light and airy. Beat
from the heat. Bring cherry syrup, lemon juice
roll out the dough thinly between two pieces of
in the egg. Melt chocolate in a bowl over
and vanilla seeds to a boil in a small saucepan
baking paper and let rest in the refrigerator for
a bain-marie and mix into the batter. Sieve
and remove from the heat. Squeeze out excess
together cocoa powder and salt and fold in.
water from the gelatine and dissolve the gelatine in the warm cherry mixture. Pour the mixture
Cut out a disc of the shortcrust with a cake ring
over the chocolate and use a spatula to stir from
meter) lined with baking paper on the bottom
the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with
Remove the cake from the oven and leave to
TIP: I bake my shortcrust on an ‘air mat’
an immersion blender.
cool completely.
silicone mat that ensures an even baking and
Lightly whip the heavy cream. Fold a little of the
creates the prettiest pattern.
whipped cream into the chocolate, then gently
fold in the rest. Pipe the mousse into a round
press the mazarin cake into the mousse. Freeze
the cake overnight.
TIP: You can add a little pink food colouring
paste for a softly cherry coloured mousse.
86
GLAZE
DECORATION
fresh cherries
red wood sorrel
from Valrhona
Decorate the cake just before serving by
placing halved, pitted cherries around the sides
leaves.
dark red food colouring paste
TIP:
All cake elements can be made the day
Soak the gelatine in cold water. Finely chop the
chocolate and add to a plastic jug.
cake until a few hours before serving, so the
shortcrust stays crisp and the mirror glaze stays
Bring heavy cream, water, sugar and glucose
syrup to a boil and remove from the heat.
Squeeze out excess water from the gelatine and
dissolve the gelatine in the hot cream. Pour the
hot cream over the chocolate and stir until the
glaze is smooth and glossy. Add food colouring
paste and emulsify with an immersion blender.
Place the frozen cake on a small cake ring and
pour the glaze over the cake. Let the glaze set
before removing any droplets under the cake
with a small knife.
Place the cocoa shortcrust on a serving plate
and carefully place the cherry cake on top.
Thaw the cake fully in the refrigerator.
shiny.
SEABUCKTHORN
LIQUORICE
WHITE CHOCOLATE
SERVES 8
LIQUORICE CAKE
LIQUORICE MOUSSE
SEA BUCKTHORN GELÈE
from Valrhona
from Valrhona
by Bülow
by Bülow
Lakrids by Bülow
by Bülow
“Høstet”
Soak the gelatine in cold water. Bring the sea
buckthorn juice and sugar to a boil in a small
saucepan and remove from the heat. Squeeze
out excess water from the gelatine and dissolve
in the warm sea buckthorn syrup. Let the syrup
Soak the gelatine in cold water. Melt the choco-
cool to room temperature.
late in a bowl over a bain-marie and remove
Melt chocolate and butter in a bowl over a
from the heat.
Pour the sea buckthorn syrup over the liquorice
bain-marie. Mix in sugar, liquorice syrup,
liquorice powder and salt, and stir the egg into
hours.
liquorice powder to a boil in a small saucepan
and remove from the heat. Squeeze out excess
ter) lined with baking paper on the bottom and
water from the gelatine and dissolve in the hot
liquorice cream. Pour the hot cream over the
chocolate and use a spatula to stir from the
brown. Remove the cake from the oven and let
centre out. Continue to stir until the chocolate
cool completely.
mixture is smooth and glossy. Emulsify with an
immersion blender.
then gently fold in the rest. Pour the mousse
over the liquorice cake and place in the freezer
while you make the gelée.
90
SEA BUCKTHORN MOUSSE
from Valrhona
SEA BUCKTHORN GLAZE
CHOCOLATE BELT AND
BUTTERFLY
from Valrhona
from Valrhona
orange food colouring powder
“Høstet”
“Høstet”
Melt and temper the chocolate. Spread a thin
layer of chocolate on a long, narrow piece of
Soak the gelatine in cold water. Melt the chocolate in a bowl over a bain-marie and remove
orange and yellow food colouring paste
off the table and let the chocolate set slightly.
Soak the gelatine in cold water. Finely chop the
and refrigerate until the chocolate has set.
from the heat.
Bring the sea buckthorn juice to a boil in a small
chocolate and add to a plastic jug.
saucepan and remove from the heat. Squeeze
Roll out the tempered chocolate between two
out excess water from the gelatine and dissolve
Bring heavy cream, sea buckthorn juice, sugar
in the hot sea buckthorn juice. Pour the hot juice
and glucose syrup to a boil and remove from
over the chocolate and use a spatula to stir from
the heat. Squeeze out excess water from the
the centre out. Continue to stir until the choco-
gelatine and dissolve in the heavy cream.
acetate sheets and refrigerate until the choco-
late mixture is smooth and glossy. Emulsify with
an immersion blender.
Pour the hot cream over the chocolate and stir
DECORATION
until the glaze is smooth and glossy. Add food
Lightly whip the heavy cream. Fold a little of the
colouring paste and emulsify with an immersion
-
gently fold in the rest.
orange-yellow marigolds
a little glucose syrup
white chocolate pearls
Place the frozen cake on a small cake ring and
cm diameter) and gently press the frozen cake
pour the glaze over the cake. Let the glaze set
using a little glucose syrup. From the top, care-
(gelée side down) into the mousse. Freeze the
before removing any droplets under the cake
fully place the chocolate belt on the cake and
cake overnight.
with a small knife. Thaw the cake on a serving
plate in the refrigerator.
on chocolate pearls) just before serving.
TIP:
sea buckthorn and a sprinkling of liquorice
would also be beautiful on this cake.
93
MILK CHOCOLATE
ORANGE
HAZELNUT
A loose interpretation of the childish candy bar – this one is full of fresh oranges, sweet milk chocolate and tons of crunch though. I can’t get enough.
SERVES 8
MILK CHOCOLATE BROWNIE
ORANGE CRUNCH
MILK CHOCOLATE MOUSSE
WITH ORANGE
Valrhona
from Valrhona
from Valrhona
Soak gelatine in cold water. Melt chocolate in
Carefully melt sugar to a golden caramel in a
a bowl over a bain-marie and remove from the
Melt chocolate and butter in a bowl over a
small saucepan. remove from the heat and stir
heat.
bain-marie and remove from the heat. Whisk
in the toasted hazelnuts. Pour the caramelised
sugar and egg together and stir into the choco-
hazelnuts onto a piece of baking paper and
Bring the orange juice to a boil in a small
leave to cool.
saucepan and remove from the heat. Squeeze
and salt and fold into the batter.
out excess water from the gelatine and dissolve
it in the hot orange juice. Pour the hot juice over
-
ter) lined with baking paper on the bottom and
the chocolate and use a spatula to stir from the
Melt the chocolate in a bowl over a bain-marie
centre out. Continue to stir until the chocolate
and remove from the heat. Fold in hazelnut
mixture is smooth and glossy. Emulsify with an
cake is almost set, but still slightly wobbly in the
praline, chopped hazelnuts and feuilletine, and
immersion blender.
centre. Remove the brownie from the oven and
season with orange zest and salt.
leave to cool completely.
Lightly whip the cream. Fold a little of the
Spread the orange crunch on top of the brownie
and smooth the surface with a palette knife.
gently fold in the rest. Pipe the mousse into a
Freeze the cake while you make the mousse.
gently press the frozen brownie (orange crunch
TIP:
facing down) into the mousse. Freeze the cake
overnight.
94
MILK CHOCOLATE GLAZE
CHOCOLATE BELT AND TWIGS
DECORATION
milk chocolate pearls
from Valrhona
orange pansies
Melt and temper the chocolate. Spread a thin
From the top, carefully place the chocolate belt
layer of chocolate on a long, narrow piece of
on the cake. Decorate with chocolate branches,
chocolate pearls and pansy petals just before
off the table and let the chocolate set slightly.
Soak the gelatine in cold water. Finely chop the
chocolate and add to a plastic jug.
and refrigerate until the chocolate belt has set.
Bring heavy cream, water, sugar and glucose
Transfer the remaining chocolate to a freezer
syrup to a boil and remove from the heat.
bag and cut a small hole in one corner. With
Squeeze excess water from the gelatine and stir
into the heavy cream until fully dissolved. Pour
acetate and transfer to the refrigerator until the
the hot cream over the chocolate and stir until
chocolate has set.
the glaze is smooth and glossy. Emulsify with an
on the surface of the glaze and cool to about
Place the frozen cake on a small cake ring and
pour the glaze over the cake. Let the glaze set
before removing any droplets under the cake
with a small knife. Thaw the cake on a serving
plate in the refrigerator.
serving.
BANANA
PEANUT
CARAMELISED CHOCOLATE
praline and a wonderfully creamy caramel mousse.
SERVES 8
PEANUT PRALINE
CRUNCHY PEANUT BASE
BANANA CAKE
Carefully melt the sugar to a golden caramel in
a small saucepan. remove from the heat and
stir in the salted peanuts. Pour the caramelised
peanuts onto a piece of baking paper and leave
Melt chocolate and peanut butter in a bowl over
to cool.
a bain-marie and remove from the heat.
Finely chop caramelised peanuts and fold into
and grind the rest to a peanut praline.
the melted chocolate with the feuilletine. Thinly
roll out the mixture between two pieces of bak-
TIP:
Be patient when grinding the caramelised
ing paper and freeze for 5 minutes.
peanuts to a praline. The longer you spend
Whisk sugar and egg until light and airy in a
bowl. Melt the butter and whisk into the egg
grinding the peanuts, the better texture your
out a round base and return the base to the
salt and sieve into the mixture. Mash the banana
freezer.
with a fork and fold into the batter. Coarsely
chop the chocolate and fold in.
TIP: The crispy feuilletine can be substituted
ter) lined with baking paper on the bottom and
brown. Remove the cake from the oven and let
cool completely.
Pour peanut praline on top of the cake and
cake is frozen solid.
98
SALT CARAMEL MOUSSE
CHOCOLATE BELT AND
FLAKES
DECORATION
chocolate pearls
edible gold dust
edible gold leaf
salted peanuts
Thaw the cake on a serving plate in the refrigerMelt and temper the chocolate. Spread a thin
ator. From the top, carefully place the chocolate
layer of chocolate on a long, narrow piece of ac-
belt on the cake, then decorate with chocolate
off the table and let the chocolate set slightly.
dust and gold leaf just before serving.
diameter) and refrigerate until the chocolate belt
TIP: If you have a serious cake craving, the
has set.
banana cake itself is utterly delicious even
Soak gelatine in cold water. Melt chocolate in
a bowl over a bain-marie and remove from the
heat.
Bring milk and salt a boil in a small saucepan
and remove from the heat. Squeeze out excess
without all the frills.
water from the gelatine and dissolve in the hot
Spread the remaining tempered chocolate
milk. Pour the hot milk over the chocolate and
on an acetate sheet and sprinkle with salted
use a spatula to stir from the centre out. Contin-
peanuts. Refrigerate until the chocolate has set.
ue to stir until the chocolate mixture is smooth
Break the chocolate sheet into smaller pieces.
and glossy. Emulsify with an immersion blender.
Lightly whip the cream. Fold a little of the
gently fold in the rest. Pipe the mousse into a
tly press the frozen banana cake (praline facing
down) into the mousse. Place the crunchy base
on top of the peanut cake and place in the
freezer overnight.
101
RASPBERRY
THYME
WHITE CHOCOLATE
LIME
A graceful, delicate pink maiden in companion with a playful, light green. Moist pistachio cake, an unusually velvety thyme scented lime cremeux,
a tangy thyme gelée, creamy raspberry mousse and an enchanting chocolate belt winding around the cake.
SERVES 8
PISTACHIO CAKE
LIME CREMEUX WITH THYME
THYME GELÈE
½ leaf gelatine
from Valrhona
from Valrhona
½ tsp. sugar
Soak the gelatine in cold water. Bring lime juice
and sugar to a boil in a small saucepan and remove from the heat. Squeeze out excess water
Melt chocolate and butter in a bowl over a
from the gelatine and dissolve in the warm lime
bain-marie and remove from the heat. Whisk
Soak the gelatine in cold water. Melt the choco-
syrup. Crush thyme and ½ tsp sugar to a paste
sugar and egg into the chocolate mixture, then
late in a bowl over a bain-marie and remove
in a mortar and stir into the lime syrup. Strain
from the heat.
to remove coarser pieces of thyme and let the
-
syrup cool to room temperature.
ter) lined with baking paper on the bottom and
a separate bowl. Bring heavy cream and lime
Pour thyme gelée over the cremeux and return
brown. Remove the cake from the oven and let
juice to a boil in a small saucepan and pour into
to the freezer while you prepare the mousse.
cool completely.
the egg yolks while whisking. Return the mixture
TIP:
stirring continuously. Immediately remove from
the heat and strain the custard.
in a grinder.
Squeeze out excess water from the gelatine and
dissolve in the hot custard. Pour the hot custard
over the chocolate and use a spatula to stir from
the centre out. Continue to stir until the chocolate mixture is smooth and glossy. Emulsify with
an immersion blender.
mortar and stir into the cremeux. Emulsify with
an immersion blender and season to taste. Pour
frozen solid.
102
RASPBERRY MOUSSE
SLANTING CHOCOLATE BELT
DECORATION
tender thyme stems
from Valrhona
from Valrhona
pink wax begonia
pink food colouring powder
Thaw the cake on a serving plate in the refrigerMelt and temper the chocolate and stir in co-
ator. From the top, carefully place the chocolate
louring powder. Spread a thin layer of chocolate
belt on the cake and decorate with thyme stems
and wax begonia just before serving.
Soak the gelatine in cold water. Melt chocolate
cm). Lift the acetate sheet off the table and let
in a bowl over a bain-marie and remove from
the chocolate set slightly. Wrap it around a cake
the heat.
TIP: Glue begonia petals to the chocolate belt
with a little glucose syrup.
chocolate belt has set.
Bring raspberry purée and lime juice a boil in
TIP:
a small saucepan and remove from the heat.
powder, use freeze dried raspberry powder to
Squeeze out excess water from the gelatine and
colour the chocolate belt instead.
dissolve in the hot raspberry purée. Pour the hot
raspberry purée over the chocolate and use a
spatula to stir from the centre out. Continue to
stir until the chocolate mixture is smooth and
glossy. Emulsify using an immersion blender.
Lightly whip heavy cream. Fold a little of the
gently fold in the rest.
cm diameter) and gently press the frozen cake
(gelée facing down) into the mousse. Freeze the
cake overnight.
104
If you don’t care for food colouring
STRAWBERRY
BASIL
WHITE CHOCOLATE
LIME
Strawberries and basil are a particularly happy match and are joint together here in a playful, pale green summer cake. It consists of a moist pistachio
cake, wonderfully fresh basil mousse and an abundance of juicy, plump strawberries. Are you also falling in love?
SERVES 6
PISTACHIO CAKE
LIME MOUSSE WITH BASIL
from Valrhona
Soak the gelatine in cold water. Melt the chocolate in a bowl over a bain-marie and remove
from the heat.
and quickly pulse together.
Bring lime juice to a boil in a small saucepan
Whisk the egg whites until stiff peaks form.
and remove from the heat. Squeeze out excess
Whisk in the sugar a little at a time until a glossy
water from the gelatine and dissolve in the hot
meringue. Gently fold the nut mixture into the
lime juice. Pour the hot juice over the chocolate
meringue.
and use a spatula to stir from the centre out.
Continue to stir until the chocolate mixture is
-
smooth and glossy.
ter) lined with baking paper on the bottom and
smooth the surface with a palette knife. Bake
Crush basil leaves and sugar to a paste in a
mortar and stir into the chocolate. Emulsify with
golden brown. Remove the cake from the oven
an immersion blender.
and let cool completely.
Lightly whip heavy cream. Fold a little of the
gently fold in the rest.
Pipe the mousse into a round silicone mould
cake into the mousse. Freeze the cake overnight.
106
CHOCOLATE BELT
DECORATION
small, ripe strawberries
from Valrhona
green, unsalted pistachios
light green food colouring powder
baby basil leaves
Melt and temper the chocolate and stir in co-
Thaw the cake on a serving plate in the
louring powder. Spread a thin layer of chocolate
refrigerator. From the top, carefully place the
chocolate belt on the cake, then decorate with
cm). Lift the acetate sheet off the table and let
halved strawberries, pistachio halves and basil
the chocolate set slightly. Wrap it around a cake
leaves just before serving.
chocolate belt has set.
BISCUIT
MILK CHOCOLATE
MARSHMALLOW
A toasted marshmallow with a crispy, caramelised crust and a meltingly soft interior is almost impossible to resist. Serving it with milk chocolate mousse
and biscuits probably won’t help resist the temptation. Give a warm welcome to: the S’mores-cake.
6-8 PERSONER
BISCUIT BASE
MILK CHOCOLATE MOUSSE
MILK CHOCOLATE GLAZE
from Valrhona
Valrhona
Put biscuits into a freezer bag and crush them
Melt chocolate in a bowl over a bain-marie and
with a rolling pin to a breadcrumb consistency.
remove from the heat.
Add the biscuit crumbs and salt to a bowl. Melt
butter in a small saucepan and stir into the
biscuit crumb.
saucepan and remove from the heat. Pour over
Soak the gelatine in cold water. Finely chop the
the chocolate and use a spatula to stir from the
chocolate and add to a plastic jug.
centre out. Continue to stir until the chocolate
diameter) lined with baking paper on the bottom
mixture is smooth and glossy. Emulsify with an
Bring heavy cream, water, sugar and glucose
immersion blender.
syrup to a boil and remove from the heat.
while you make the mousse.
Squeeze out excess water from the gelatine and
dissolve in the hot cream. Pour the hot cream
Fold a little of the whipped cream into the
over the chocolate and stir until the glaze is
smooth and glossy. Emulsify with an immersion
-
diameter) and gently press the frozen biscuit
base a little into the mousse. Place in the freezer
overnight.
Place the frozen cake on a small cake ring and
pour the glaze over the cake. Let the glaze set
before removing any droplets under the cake
with a small knife. Thaw the cake on a serving
plate in the refrigerator.
110
MARSHMALLOW
CHOCOLATE BELT AND DISC
DECORATION
Valrhona
milk chocolate pearls
icing sugar
Melt and temper the chocolate. Spread a thin
edible gold dust
layer of chocolate on a long, narrow piece of
edible gold leaf
off the table and let the chocolate set slightly.
Melt the chocolate in a bowl over a bain-marie
and remove from the heat. Transfer the melted
and refrigerate until the chocolate has set.
chocolate to a freezer bag, cut a small hole in
Spread the remaining tempered chocolate
the chocolate disc.
sugar, glucose syrup and water to a boil in a
between two acetate sheets and refrigerate until
the chocolate has set. Cut out a disc of chocopeaks in a bowl. Squeeze out excess water from
From the top, carefully place the chocolate belt
on the cake. Dust excess icing sugar off the
marshmallow and place it in a spiral on top of
syrup. Slowly pour the hot syrup into the egg
the cake. Carefully place the chocolate disc on
whites while whisking. Whisk until the meringue
top and decorate with chocolate pearls, gold
dust and gold leaf.
Transfer the marshmallow mixture to a piping
Serve the cake with a crème brulée torch and
bag with a large, round nozzle and pipe a long
let your guests toast their own slice.
log onto a piece of baking paper dusted with
icing sugar. Sieve icing sugar over the marsh-
TIP:
mallow and let dry at room temperature.
icing sugar from the marshmallow before plac-
Make sure to dust off all of the excess
ing it on top of the cake, or you run the risk of
TIP:
Make sure to dust off all of the excess
icing sugar from the marshmallow before placing it on top of the cake, or you run the risk of
113
PEANUT
CARAMELISED WHITE CHOCOLATE
SALT
It is no secret that I have a very soft spot for caramelised white chocolate. And razor-sharp cake interiors. This particular cake is a little demanding, but
repays your patience with A+ across the board. It offers up crunchy peanut crumble, two lusciously creamy caramelised white chocolate mousses and
a totally untameable peanut praline.
SERVES 8
PEANUT PRALINE
PEANUT CRUMBLE
CARAMELISED WHITE
CHOCOLATE
from Valrhona
Carefully melt the sugar to a golden caramel in
a small saucepan, remove from the heat and stir
Place the chocolate on a baking tray lined
in salted peanuts. Pour the caramelised peanuts
onto a piece of baking paper and leave to cool.
rub together to a crumble.
and grind the remaining to a peanut praline.
Transfer the crumble to a baking tray lined with
-
colour.
completely.
TIP:
Be patient when grinding the caramelised
peanuts to a praline. The longer you spend
PEANUT CRUMBLE BASE
grinding the peanuts, the better texture your
Melt chocolate in a bowl over a bain-marie
and remove from the heat. Mix in the peanut
crumble. Finely chop the caramelised peanuts
and fold into the mixture. Place the mixture into
spoon. Place in the freezer while you prepare
the mousse.
114
until the chocolate has an extra dark caramel
DARK CARAMELISED WHITE
CHOCOLATE MOUSSE
CARAMELISED WHITE CHOCOLATE MOUSSE
CHOCOLATE BELT
Melt and temper the chocolate. Spread a thin
layer of chocolate on a long, narrow piece of
off the table and let the chocolate set slightly.
Soak the gelatine in cold water. Melt the choc-
Soak the gelatine in cold water. Melt the choc-
olate in a bowl over a bain-marie and remove
olate in a bowl over a bain-marie and remove
from the heat.
from the heat.
saucepan and remove from the heat. Squeeze
saucepan and remove from the heat. Squeeze
out excess water from the gelatine and dissolve
out excess water from the gelatine and dissolve
in the hot cream. Pour the hot cream over the
in the warm cream. Pour the warm cream over
chocolate and use a spatula to stir from the
the chocolate and use a spatula to stir from the
Thaw the cake on a serving plate in the refriger-
centre out. Continue to stir until the chocolate
centre out. Continue to stir until the chocolate
ator. From the top, carefully place the chocolate
mixture is smooth and glossy. Emulsify with an
mixture is smooth and glossy. Emulsify with an
belt on the cake and decorate with gold leaf just
immersion blender.
immersion blender.
before serving.
cream. Fold a little of the whipped cream into
cream. Fold a little of the whipped cream into
Place the frozen peanut praline in the centre of
Place the frozen mousse (peanut praline
and refrigerate until the chocolate has set.
DECORATION
edible gold leaf
TIP:
Happily, there is no turning back after you
facing down) in the centre of a round silicone
the bottom. Pipe the mousse around and on top
chocolate mousse around and on top of the
until frozen solid.
darker mousse. Gently press the crumble base
a little into the mousse and place in the freezer
overnight.
117
LEMON
WHITE CHOCOLATE
BLACK PEPPER
SERVES 8
MAZARIN CAKES
LEMON GELÈE WITH BLACK
PEPPER
LEMON MOUSSE
from Valrhona
Soak the gelatine in cold water. Bring lemon
Soak the gelatine in cold water. Melt chocolate
Add grated almond paste, sugar and softened
juice, sugar and peppercorns to a boil in a small
in a bowl over a bain-marie and remove from
butter to a bowl and whisk until light and airy.
saucepan and remove from the heat. Discard
the heat.
the peppercorns. Squeeze excess water from
and lemon zest.
the gelatine and dissolve in the warm lemon
Bring the lemon juice to a boil in a small
syrup. Let cool to lukewarm.
saucepan and remove from the heat. Squeeze
Pour the batter onto a baking tray lined with
out excess water from the gelatine and dissolve
in the hot lemon juice. Pour the hot juice over
the chocolate and use a spatula to stir from the
Remove the cake from the oven and leave to
Place the cake in the freezer shortly until the
centre out. Continue to stir until the chocolate
gelée has set. Repeat twice.
mixture is smooth and glossy. Emulsify with an
cool completely while you prepare the gelée.
immersion blender.
TIP: If you want a more lemon-yellow gelée,
you can sneak a little yellow food colouring
Lightly whip the cream. Fold a little of the
paste into the gelée.
gently fold in the rest.
TIP: Make sure the cake is ice cold when you
pour on the lemon gelée, that way the gelée will
set almost immediately.
mazarin layer (lemon gelée facing down) into
the mousse. Repeat with mousse and remaining
cake layers. Freeze the cake overnight.
118
CHOCOLATE BELT
from Valrhona
DECORATION
purple pansies
Melt and temper the chocolate. Spread a thin
Thaw the cake on a serving plate in the refriger-
layer of chocolate on two long, narrow pieces
ator. From the top, carefully place the chocolate
acetate sheets off the table and let the choco-
just before serving.
cm diameter) and refrigerate until the chocolate
TIP:
has set.
and sour lemon jam for the gelée.
If you are short on time, substitute a nice
BLUEBERRY
LEMON
WHITE CHOCOLATE
VANILLA
white chocolate and lemon in both cake, ganache and mousse and the cake is completed with pastel purple lilacs and mini macarons.
SERVES 6
BLUEBERRY CAKE WITH
LEMON
BLUEBERRY GANACHE
MACARON SHELLS
from Valrhona
from Valrhona
55 g egg whites
purple food colouring paste
55 g egg whites
Melt chocolate in a bowl over a bain-marie and
remove from the heat. Bring heavy cream, blueberry purée, lemon juice and vanilla seeds to a
Add 55 g egg whites and food colouring paste
Melt chocolate and butter in a bowl over a
boil in a small saucepan. Pour the hot blueberry
and mix together with a spatula. Bring sugar
bain-marie and remove from the heat. Mix in
mixture over the chocolate and use a spatula
and water to a boil in a small saucepan and
sugar and lemon zest and stir in the eggs. Stir
to stir from the centre out. Continue to stir until
the blueberry purée into the batter and fold in
the chocolate mixture is smooth and glossy.
Emulsify using an immersion blender.
Whisk the remaining 55 g of egg whites until stiff
peaks in a stand mixer and gently pour in the
-
hot sugar syrup in a thin stream while whisking.
ter) lined with baking paper on the bottom and
cake and transfer to the refrigerator.
Continue to whisk the meringue until glossy, stiff
golden-brown. Leave to cool completely.
Transfer the remaining ganache into a piping
a little of the meringue into the almond mixture
bag with a small, round nozzle and transfer to
to soften it. Fold in the remaining meringue and
the refrigerator.
mix with a wooden spatula until the macaron
peaks and the bowl is just slightly warm. Fold in
TIP: If liquorice makes you happy, then sneak a
little raw liquorice powder into the batter.
batter is supple and shiny. Pour the batter into a
TIP: I prefer wild, Swedish blueberries for this
cake as they bring out the most beautiful colour
pipe small macaron shells onto a baking tray
completely.
Sandwich macaron shells with the remaining
blueberry ganache and store in a container in
the refrigerator until ready to serve.
TIP:
You will have quite a few macarons
leftover. Serve them with the cake. Or eat them
secretly all by yourself.
122
BLUEBERRY MOUSSE
CHOCOLATE BELT AND DISCS
DECORATION
purple lilacs
Valrhona
purple food colouring powder
Place the blueberry cake on a serving platter
and place the frozen blueberry mousse on top.
Melt and temper the chocolate and stir in food
Thaw the cake in the refrigerator.
colouring. Spread a thin layer of chocolate on
seeds of ½ vanilla bean
From the top, carefully place the chocolate
cm). Lift the acetate sheet off the table and let
belt on the cake and decorate with blueberry
the chocolate set slightly. Wrap it around a cake
macarons, lilacs and chocolate discs just before
Soak the gelatine in cold water. Melt the chocolate in a bowl over a bain-marie and remove
serving.
chocolate has set.
from the heat.
Roll the remaining tempered chocolate between
two acetate sheets and refrigerate until the
lemon juice and vanilla seeds to a boil in a small
chocolate has set. Cut out small chocolate discs
saucepan. Squeeze excess water from the
with a warm round cookie cutter.
gelatine and stir into the warm blueberry mixture
to fully dissolve. Pour the warm mixture over
the chocolate and use a spatula to stir from the
centre out. Continue to stir until the chocolate
mixture is smooth and glossy. Emulsify using an
immersion blender.
then gently fold in the rest. Pipe the mousse into
place in the freezer overnight.
BLACKCURRANT
DARK CHOCOLATE
VANILLA
glossy cocoa glaze and fragile chocolate spires that effortlessly defy gravity.
SERVES 6
BROWNIE
BLACKCURRANT MERINGUE
FOAM
DARK CHOCOLATE MOUSSE
from Valrhona
from Valrhona
Melt the chocolate in a bowl over a bain-marie
and remove from the heat.
5 g unsweetened cocoa
Melt chocolate and butter in a bowl over a
rant purée and vanilla seeds to a boil in a small
saucepan and remove from the heat. Pour over
the chocolate and use a spatula to stir from the
bain-marie and remove from the heat. Whip
centre out. Continue to stir until the chocolate
sugar and egg together and stir into the choco-
mixture is smooth and glossy. Emulsify with an
immersion blender.
and salt and fold into the batter.
syrup into the egg whites while whipping. Whip
Fold in a little of the whipped cream into the
with baking paper on the bottom and bake for
almost set, but still slightly wobbly in the centre.
chocolate, then gently fold in the remaining.
brownie and smooth the surface with a palette
Remove the brownie from the oven and leave to
cool completely.
Freeze the cake overnight.
TIP: If your cake ring is not tall enough, push
the brownie a little out of the ring so you have
TIP:
room for a generous amount of blackcurrant
’Tower by Maja Vase’ and is available via select-
The cake is set in my new silicone mould
ed Silikomart retailers.
TIP: Transform excess blackcurrant foam to
meringue by baking it at low temperature.
126
GLAZE
CHOCOLATE BELT
DECORATION
dark chocolate pearls
from Valrhona
From the top, carefully place the chocolate
Melt and temper the chocolate. Spread a thin
belt on the cake. Then decorate with chocolate
layer of chocolate on a long, narrow piece of
spires (balancing on chocolate pearls) just
before serving.
the table and let the chocolate set slightly. Wrap
Soak the gelatine in cold water. Bring heavy
cream, water, sugar and glucose syrup to a
refrigerate until the chocolate has set.
boil and remove from the heat. Squeeze excess
water from the gelatine and stir into the heavy
Stick a piece of acetate onto a chopping board,
cream until fully dissolved. Sieve the cocoa
make sure it sticks. Ladl a few tablespoons of
powder into a jug and pour in the hot liquid
tempered chocolate onto a clean tabletop in
while using a spatula to stir from the centre out.
dollop pile and gently press the chopping board
Continue to stir until the chocolate mixture is
(acetate acetate side down) onto the chocolate
smooth and glossy. Emulsify with an immersion
-
dollop. Carefully lift the cutting board and hold
still while the chocolate spires set. Remove
spires from the acetate sheet and use a warm
Place the frozen cake on a small cake ring and
spires.
pour the glaze over the cake. Let the glaze set
before removing any droplets under the cake
TIP: If your hands are shaky, place the chop-
with a small knife.
ping board on a large plastic box with the spires
facing down until chocolate has set.
Thaw the cake fully on a serving plate in the
refrigerator.
TIP: Turn the heat down and the music up
when you’re playing around with chocolate
spires.
GENERAL TIPS
THE ART OF TEMPERING
CHOCOLATE
WHAT IS PURÉE?
SHELF LIFE
BEFRIEND THE RECIPE
There are many ways to temper chocolate and just as
and berries without seeds and membranes. You
All the cakes in the book must be made at least one
Read the recipe thoroughly before you begin, so
day in advance of serving, but can also be made a
many opinions about which one is the best meth-
you know the steps in advance and avoid suddenly
can buy the purées frozen or make them yourself by
week or two before and just be left airtight in the free-
missing ingredients, equipment or time.
od. Use the one you feel the most comfortable with
bringing (frozen) berries to a boil in a small saucepan
zer until use. Simply remove the frozen cake from the
and make sure to temper your chocolate in a cool
and cooking them for a few minutes, before passing
environment. It is nearly impossible in warm weather.
you have a busy day ahead of you) and let it thaw on
Trust me.
a serving plate in the refrigerator.
KNOW YOUR OVEN
No two ovens are alike, so keep an eye on your cake
Give your chocolate decorations a quick break in the
GELATINE
The cakes do keep for a few days in the refrigerator.
refrigerator or freezer, if it is stuck to the acetate. That
way it will easily release its grip.
for the last 5 minutes of baking. Perhaps your cake
However, the taste and texture of the cakes are best
The gelatine leaves used in the recipes are gold
in the day they are thawed.
The bigger the amount of chocolate, the easier
FREEZING
the tempering. My advice is to make the chocolate
EGGS
chocolate in the cake itself.
Consider my time indications as guidelines. Freezers
vary as much as ovens.
THE SECRET BEHIND THE
PERFECT CHOCOLATE MOUSSE
EQUIPMENT
Make sure to always whip the heavy cream very
STOP CAKE WASTE
-
lightly. That way you end up with a lusciously smooth
frozen cake when you glaze your cake. That way
and velvety chocolate mousse. If you over whip the
you can easily save the excess glaze and reuse it for
another cake. No cake waste here, please.
even worse, grainy.
If you make your cake in a cake ring instead of a sili-
Fold the lightly whipped cream into the chocolate
over the cake ring and place it on an even, movable
mixture when the mixture is lukewarm.
board.
If your chocolate mousse is very liquidy, then place
The acetate sheets I use for chocolate belts and
the mould with the mousse in the freezer for a brief
moment before you press your cake into the mousse.
steady hand.
Otherwise you will risk it sinking to the bottom.
toothpick around the edges to avoid air bubbles.
130
131
CONTENTS
132
8
RHUBARB - LEMON - WHITE CHOCOLATE
68
BLACKBERRY - MILK CHOCOLATE - HAZELNUT
12
PASSION FRUIT - MILK CHOCOLATE - HAZELNUT
74
PEAR - DARK MILK CHOCOLATE - VANILLA
16
MILK CHOCOLATE - PEANUT - SALT CARAMEL
78
RASPBERRY - DARK CHOCOLATE
20
STRAWBERRY - BLACK PEPPER - WHITE CHOCOLATE
82
PECAN - DARK CHOCOLATE - SALT
24
BUTTERMILK - BLUEBERRY - WHITE CHOCOLATE
86
CHERRY- VANILLA - DARK CHOCOLATE
28
COCONUT - DARK CHOCOLATE
90
SEA BUCKTHORN - LIQUORICE - WHITE CHOCOLATE
32
RED CURRANT - MARZIPAN - WHITE CHOCOLATE
94
MILK CHOCOLATE - ORANGE - HAZELNUT
36
WOODRUFF - WHITE CHOCOLATE - PISTACHIO
98
BANANA - PEANUT - CARAMELISED CHOCOLATE
40
PINEAPPLE - PASSION FRUIT - VANILLA - WHITE CHOCOLATE
102
RASPBERRY - THYME - WHITE CHOCOLATE - LIME
44
HAZELNUT - MILK CHOCOLATE
106
STRAWBERRY - BASIL - WHITE CHOCOLATE - LIME
48
MILK CHOCOLATE - RASPBERRY
110
DIGESTIVE - MILK CHOCOLATE - MARSHMELLOW
52
COFFEE - SESAME - CARAMELISED CHOCOLATE
114
PEANUT - CARAMELISED WHITE CHOCOLATE - SALT
56
CARROT - PECAN - YOGURT- WHITE CHOCOLATE
118
CITRON - WHITE CHOCOLATE - SORT PEBER
60
APPLE - THYME - PISTACHIO - WHITE CHOCOLATE
122
BLUEBERRY - WHITE CHOCOLATE - VANILLA
64
RASPBERRY - PEACH - WHITE CHOCOLATE
126
BLACK CURRANT - DARK CHOCOLATE - VANILLA
133
by Maja Vase
© Forlaget Lækkerier
Author: Maja Vase
Art director: Laura Terp
Photographer: Maja Vase
Portrait: Anne Kring
Editor: Mika Wulff
Publisher: Forlaget Lækkerier
Translation: Marie Havnø Frank
All rights reserved. No part of this work may be
reproduced or utilized in any form or by any
means, digitally or in print, without the permission of the publisher.
Forlaget Lækkerier
Denmark
lækkerier.com
#majaschocolate
#majavase
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135