Love chocolate cake? Yup, thought so. Please do read on…
Extracted from Estela by Ignacio Mattos (Artisan Books). Copyright © 2018. Photographs by Marcus Nillson.
Serves 6
Broiling slices of this luscious chocolate cake before serving creates a crust similar to a crème brûlée and adds a wanted burnt-flavour note. The black sesame ganache delivers savoury notes, and the whipped cream refreshes.
INGREDIENTS:
⅔ cup (175 g) Sesame Ganache
6 squares Chocolate Cake
Grey salt
1 cup (240 ml) heavy cream, whipped to soft peaks
Cocoa powder, for dusting
METHOD:
About an hour before serving, remove the ganache from the refrigerator to come to room temperature.
When you’re ready to serve, preheat the broiler to high, with a rack as close to the flame as possible.
Arrange the pieces of cake on a baking sheet and broil for a few minutes, until they get a good char on their tops. (Depending on the strength of your flame, you may want to set the baking sheet on top of an upturned baking sheet in order to get your cake closer to the fire.) Remove from the heat.
Place a scoop (about 1½ tablespoons) of the ganache in each of six small bowls and top with a sprinkle of grey salt. Place a piece of cake on top of the ganache in each bowl and cover with a few generous spoonfuls of whipped cream. Dust with cocoa powder and serve.
SESAME GANACHE:
Bloom (soften) the gelatin in a bowl of cold water for 20 minutes. Squeeze the water out of the gelatin and set it aside on a plate.
Combine the milk, heavy cream, and corn syrup in a medium saucepan and bring to a boil. Remove from the heat and add the gelatin and then the chocolate, and stir everything together until the gelatin dissolves and the chocolate melts. Use an immersion blender to blend the ganache until very smooth.
Stir in the sesame seeds. Cover with plastic wrap, pressing it against the surface of the chocolate to prevent a film from forming, and refrigerate until chilled and set. The ganache can be refrigerated for up to 5 days.
– Extracted from Estela by Ignacio Mattos (Artisan Books). Copyright © 2018.
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Image & Text Credits: Excerpted from Estela by Ignacio Mattos (Artisan Books). Copyright © 2018. Photographs by Marcus Nillson.
