The Devil Inside: Chocolate/Almond Cake
Craftsman and Wolves, San Francisco, William Werner - May 2014
For 8 servings
- 1 1/4 cups (170g) bread flour
- 1/2 cup (125g) almond meal
- 1/3 cup (30g) cocoa powder
- 3/4 tsp. (5g) salt
- 1/2 tsp. (2g) baking powder
- 18 Tbsps. (250g) unsalted butter, at room temperature
- 1 cup (200g) granulated sugar
- 2 lg. eggs, at room temperature
- 1 Tbsp. plus 2 1/4 tsps. (25g) cocoa nibs
Sift bread flour, almond meal, cocoa powder, salt, and baking powder into large bowl; reserve.
Beat butter and sugar in the bowl of electric mixer fitted with paddle attachment until light and fluffy; with motor running, add eggs, one at a time, scraping down sides of bowl after each addition; add dry ingredients in 2 additions; mix just to combine; reduce speed to low; add cocoa nibs; mix just until incorporated; place batter in airtight container; cover; reserve in refrigerator.
- 3 1/2 lbs. (100g) Valrhona Satilia 62 percent chocolate
- 2 Tbsps. (15g) cornstarch
- 3/4 cup plus 3 Tbsps. (221ml) whole milk
- 1 Tbsp. plus 2 tsps. (25ml) heavy cream
- 2 2/3 tsps. (12.5g) trimoline
- 1/3 tsp. (1.5g) Maldon sea salt
Place chocolate in large bowl; reserve.
Mix cornstarch and small amount of milk in small bowl to create a slurry; bring cornstarch slurry, remaining milk, cream, trimoline, and salt to a boil in medium saucepan; remove from heat; pour over chocolate; whisk until chocolate is melted and mixture is smooth; cool.
Beat chocolate mixture in the bowl of electric mixer fitted with paddle attachment until well blended; place in pastry bag fitted with round tip; pipe into 1 1/4" cube molds; freeze.
- 1 cup plus 7 Tbsps. (180g) all-purpose flour
- 1 1/2 tsps. (7.5g) almond flour
- 1/4 cup (20g) cocoa powder
- 1/8 tsp. (1g) salt
- 9 Tbsps. (125g) unsalted butter, at room temperature
- 1/3 cup (75g) granulated sugar
- 2 lg. egg yolks
Sift all-purpose flour, almond flour, cocoa powder, and salt into a bowl.
Cream butter and sugar in electric mixer fitted with paddle attachment; with motor running, gradually add eggs, one at a time, scraping down sides of bowl after each addition; add dry ingredients in 2 additions; mix well; turn out dough onto clean work surface; pat into a disk; envelop in plastic wrap; refrigerate at least 3 hours.
Heat convection oven to 335°F.
Remove dough from refrigerator; roll out until 1/8" thick; cut out into rounds with a 1 7/8" cutter; place on baking sheet lined with nonstick baking mat; bake 8 minutes; cool.
- 2/3 cup (125g) granulated sugar
- 6 Tbsps. plus 2 tsps. (95g) glucose
- 3/4 cup plus 2 Tbsps. (206ml) heavy cream
- 1 1/2 Tbsps. (20g) unsalted butter, cut into pieces
- confectioners’ sugar (for serving)
Bring sugar and glucose to a boil in a saucepan; cook until candy thermometer registers 395°F; remove from heat; stir in cream; heat to 220°F; cool to 100°F; stir in butter, a piece at a time, until smooth; cool; cover in airtight container; reserve.
Place eight 2 3/8" ring molds open-side up on baking sheet lined with nonstick baking mat; coat with nonstick spray; place reserved cake batter in a piping bag fitted with round tip; pipe batter on bottom of molds to create an even base layer; place frozen filling cube in the middle of batter, pressing gently so that it is firmly in place but does not touch baking mat; pipe batter around sides of cube; pipe an even layer on top, stopping 1/4" from top of mold; smooth out tops with a spatula; refrigerate 30 minutes.
Heat oven to 350°F.
Bake cakes 22 minutes; remove from oven; press down on the tops so cake is even with edge of mold; freeze until cool; reserve.
To serve, unmold cakes; place one on a serving plate; dust lightly with confectioners’ sugar; place small dollop of caramel on top of cake; stick cocoa sablé on top of caramel.
What to drink: Bodegas Hidalgo Gitana Oloroso Jerez Faraon NV