DEVILS DREAM CAKE

DEVILS DREAM CAKE…

So this cake/ dessert is a long-time favourite from Strawberry Fare (yummy dessert restaurant in chch). I decided to give it a whirl and the results were tasty but not quite restaurant quality….. I’d suggest doubling the amount of raspberry mixture to get 2 good layers and don’t over mix the white choc mix or it will curdle (oops). Apart from that make sure you have other things to do in between as it takes a while to get through all the layers – but the results are worth it!

Chocolate Sponge
4 eggs separated
1 cup sugar
1/2 cup flour
(gluten free may be substituted)
50g corn flour
25g cocoa
20 mls warm water
Raspberry Mixture
150gm raspberries
1 tsp cornflour
1 tsp sugar
20mls water

Dark chocolate layer
300g choc chips
100g Belgian choc
600 mls chilled cream

White chocolate layer
125 g white Belgium choc
75g white buttons
300 mls cream

Chocolate Ganache
150 g chocolate chips
40 g Belgium chocolate
130 mls cream

Technique

You will only need a thin layer of chocolate sponge for the base. The recipe below will make a full height sponge so the remainder of the sponge will freeze well or simply cover with whipped cream, berries and drizzle over chocolate ganache for another quick and yummy treat.

Preheat oven to 180.C fanbake.
Line 24cm high sided tin with paper on sides and bottom

Chocolate Sponge
Beat egg whites until thick, add sugar and beat until dissolved. Add yolks, beat again. With beater on low add dry ingredients quickly. Turn off beater and add warm water. Hand mix to finish. Pour the sponge mixture into paper lined tin and bake at 180 for 20 mins, rotate in oven and bake for 20 mins more. When sponge is cool remove paper and cut horizontally a layer about 1.5 cm thick. Re line tin with more paper on the bottom only and place the layer of the sponge back into the tin on the paper.

Dark chocolate layer
Melt both chocolate chips and Belgian chocolate in microwave in 20 sec bursts, stirring between heating, until melted & combined and set aside to cool slightly. In large glass jug microwave chilled cream for 30 secs Pour into beater bowl, beat cream on medium speed until just thickening Quickly beat in melted choc. Turn beater off and finish mixing with spatula. Spread half of the chocolate mixture evenly over sponge and put in fridge.

Raspberry Mixture
Bring raspberries and sugar to boil in a pot. Mix cornflour and water together and add to raspberries, mix well, bring back to boil stirring all the time. Boil for 2 mins, remove from heat and let mixture cool. Spread half the raspberry mixture over choc layer and put back in fridge.

White chocolate layer
Melt both white chocolate chips and white Belgian chocolate in microwave in 20 sec bursts, stirring between heating, until melted & combined and set aside to cool slightly. In large glass jug microwave chilled cream for 20 secs Pour into beater bowl, beat cream on medium speed until just thickening Quickly beat in melted choc. Turn beater off and finish mixing with spatula. Spread half of the white chocolate mixture evenly over raspberry layer and put in fridge.

Spread remainder of raspberry mix over white choc layer and then the remainder of dark choc mix over that.

Chocolate Ganache
Mix together chocolate chips, Belgian chocolate and cream. Microwave for approximately 30 secs and stir until combined and glossy

Pour the ganache over top chocolate layer and put your finished Devils Dream Cake in fridge for at least 2 hours.

Remove from fridge, slide off the sides of the tin and remove bottom of tin and paper. Do this very carefully. Ease your Devils Dream Cake onto a tray or large plate. Cut with very hot large knife. It is important to clean your knife between each cut with a hot damp cloth. This is great served with raspberry sauce, fresh whipped cream and some seasonal berries.

[categories Chocolate, Dessert]

Advertisements
Published in: on October 24, 2012 at 15:00  Leave a Comment  

The URI to TrackBack this entry is: https://dangerousdesserts.wordpress.com/2012/10/24/devils-dream-cake/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: