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Recipes // Desserts // Mexican Decadence Cake

Mexican Decadence Cake

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This cake is composed of many spiced elements. Malted White Chocolate Mousse and Spun Sugar sweetly balance a deeply rich chocolate, contrasted with Candied Bell Pepper, ancho chili powder and cayenne.

This is definitely a plan ahead dessert. For the Chocolate cake that is our focal point, there are three layers. First a thin flourless chocolate cake, followed by a souffle cake, and finish with intense ganache. At Omar’s I have the luxury of using high quality couverture chocolate, Valrhona in this case. If you can’t find Valrhona I would recommend finding another couverture chocolate such as Scharffen Berger, Guittard, or Callibut.
 

For the Flourless Chocolate Cake you will need:

  • 93g Butter, softened
  • 7g Valrhona Cocoa Powder
  • 93g Powdered Sugar
  • 66g Eggs
  • 60g Egg Yolks
  • 112g 70% Valrhona Chocolate, melted
  • 175g Egg Whites
  • 75g Sugar

Directions:

  1. Melt 70% chocolate over a double boiler, and keep in a warm place. In the bowl of a kitchen aid, paddle together the butter, cocoa powder until light. 
  2. Slowly add in eggs and yolks, mix until combined.
  3. Pour in warm chocolate and mix until smooth.
  4. Keep chocolate mixture warm. Meanwhile, in a clean bowl, whip whites and sugar to medium soft peaks, making a soft meringue.
  5. Lighten the chocolate mixture with a small amount of your meringue.
  6. Fold in the remaining meringue in 2-3 batches, careful not to overmix.
  7. Line a half sheet tray with parchment paper.
  8. Using an offset spatula, evenly spread the batter across the tray.
  9. Cover with a second sheet of parchment paper and bake at 350 F for 14 minutes, rotating halfway. Cool.
  10. This cake is delicious on it’s own layered with chantilly cream. It can be made ahead of time and refrigerated for several days.

For the Souffle Cake you will need to line a 10 inch springform pan with parchment. Cut the flourless chocolate cake to fit the base of the pan.
You will need:

  • 185g Butter
  • 395g 70% Valrhona Chocolate
  • 7ea Eggs, carefully separated
  • 170g Sugar
  • ¼ t Salt
  • ¼ t Ancho Chili Powder

Directions:

  1. Melt the butter, add chocolate and stir to melt, blending with the butter but careful not to burn.
  2. Stir in the Chili Powder Pour into a large bowl and keep warm.
  3. Whip egg yolks and half of the sugar to ribbon stage.
  4. The yolk mixture will at least double in size and lighten in color.
  5. Fold the yolks into the chocolate mixture. Do not overmix.
  6. In a clean bowl whip the egg whites to frothy, add the remaining sugar and salt and whip to medium stiff peaks.
  7. Fold into chocolate and yolk mixture in 2-3 additions. Pour batter into prepared pan over the flourless chocolate cake layer.
  8. Bake in a 325 F oven for 20 min. Bake until the top is no longer shiny, careful not to let it “souffle” or rise and crack.
  9. It will be dry if overbaked. Cool at room temperature before refrigerating.
  10. It is best to finish this cake with the ganache when it is room temperature.
  11. Too cool, and your ganache willl set up before you can spread it properly.

For this step you will need equal parts of Heavy Cream and Dark Chocolate.

  • 115g 70% Valrhona
  • 115g Heavy Cream

Directions:

  1. Set the dark chocolate in a heatproof bowl. Heat the Heavy Cream to a simmer, careful not to boil. Pour over the chocolate and let set for 1 minute. With a spatula, stir to combine, careful not to incorporate too much air. When the mixture is smooth and shiny, pour over you cake. Smooth out the ganache with a small offset spatula.
  2. Chill the entire cake until the ganache has set. Several hours at least. When the ganache has set, remove the cake from the springform pan.
  3. All of the following garnishes are delicious accompaniments to the Decadence cake. Of course one alone may be all you need or want to make.

For the Malted White Chocolate Mousse:

  • 461g 35% Valrhona Ivoire
  • 41g Egg Yolks
  • 19g Sugar
  • 94g Whole Milk
  • 94g Heavy Cream
  • 2 ea sheets of Silver Leaf Gelatin
  • 338g Heavy Cream
  • 2 T Malted Milk Powder

Directions:

  1. Melt chocolate over a double boiler. Bloom Silver leaf gelatin in ice water.
  2. Once soft, remove from water and squeeze out any extra water. Set aside.
  3. Whip larger amount of Heavy Cream to medium stiff peaks. Set in a cold place. Warm whole milk, malt powder and heavy cream.
  4. Once milk mixture is hot but not boiling, mix sugar and egg yolks in a medium size bowl.
  5. Slowly temper the hot milk into the cream.
  6. Placing your bowl on the double boiler, whisk until the mixture slightly thickens, as if making a creme anglaise.
  7. Once thick, stir in gelatin to melt. Remove from heat.
  8. Fold warm chocolate into egg mixture. Fold in whipped cream. Pour into a container and cover surface directly with plastic. Chill to set.
  9. Candied Bell Peppers are one of my favorite new discoveries.
  10. Simply peel peppers using your preferred method. I like to burn the outsides and use a soft towel to remove the skin.
  11. Then, slice each pepper thinly and soak in simple syrup (equal parts sugar and water) for 15 minutes.
  12. Remove the peppers from the syrup and dehydrate in a low temperature oven (about 185 degrees) for an hour.
  13. For the Peanut Brittle, I make my own, using a great recipe from Chocolates and Confections by Peter P. Greweling. I like to add cayenne and paprika when I would add the baking soda and vanilla. To save a step, you can also pick up your favorite nut brittle and warm for a few minutes in the oven and then toss with your preferred spices.
  14. I like to finish this cake with a spiced “Fairy Floss” a.k.a house made cotton candy.
  15. It’s essentially sugar cooked to a high temperature and pulled thinly.
  16. You can get some of the same great flavor by crushing your favorite cinnamon candy. I also like to add a bit of Maldon Salt and a pinch of a mixture of chili powders across the top for color and flavor.
  17. This dessert goes excellent with a scoop of dulce de leche gelato or ice cream.
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