Prep 20 m
Cook 40m
Serves
6
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Ingredients

    235 gms butter at room temperature

    190 gms monk fruit sugar

    280 gms eggs  

    75 gms pure cocoa paste

    115 gms almond powder

    38 gms cocoa powder

    Pinch of salt

    ½ tsp baking powder

     

    For Chocolate Cremeux

    400 ml coconut milk   

    100 gms monk fruit sugar

    100 gms egg yolks

    200 gms pure cocoa paste

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Ingredient Substitution Guide

Method

1. Preheat the oven to 180°C. Spray or lightly butter two 4-inch mini cake pans and set aside.

2. Mix the almond powder, baking powder, cocoa powder and salt together in a large bowl and set aside.

3. Melt the cocoa paste in a microwave or in a double boiler Bain Marie. If not available, place a pan in another pan filled with water, which can be placed over a low flame.

4. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until the mixture is smooth and creamy, which will take about 1 to 2 minutes. Add the monk fruit sugar and beat on high speed for 3 to 4 minutes until creamed together.

5. With the mixer running on low speed, add the eggs one at a time. Then add the melted cocoa paste and mix well.

6. With the mixer running on low speed, add the dry ingredient to the wet mixture.

7. Pipe 150 grams of cake batter into the prepared cake pans and bake for 25 to 30 minutes. Remove cakes from the oven and allow to cool completely in the pans.

Making the chocolate cremeux

1. Cook and stir coconut milk in a saucepan over medium heat until it starts to simmer. Do not let the milk come to a boil.

2. Whisk egg yolks and sugar together in a bowl until the sugar dissolves.

3. Set the saucepan with the coconut milk back over low heat. Pour in the egg mixture slowly, whisking constantly, until the custard thickens enough to coat the bottom of a spoon, this will take around 5 to 10 minutes. The heat has to be low, otherwise the egss will curdle.

4. Pour the custard over the cocoa paste and using a stick blender, blend the mixture together.

5. Store it in the refrigerator until set.

Assembly

1. Once the cakes are completely cooled, on one of the cakes, use a piping bag to pipe the chocolate cremeux, and place the other cake on top.

2. Use the rest of the cremeux to decorate the top and outside of the cake and top with berries.

Chef Vimal Nair

He is the Head Pastry Chef at The First Group.

Recipe courtesy: Risen Cafe and Artisanal Bakery

Do you have a favourite dessert recipe to share? Write to us at food@gulfnews.com