Chefs Marion Robinson and Peter Long,
The Star Conservatory Restaurant
Star Pastry Chef Rachel Isaak created our cover cake with its unique cake layers and white chocolate filling.
Ingredients
Cake 1
28 oz dark chocolate
3 cups unsalted butter
2/3 cups sugar
15 eggs
Cake 2
12 eggs, separate whites from yolks
1 cup sugar (divided)
12 oz dark chocolate, melted
Method
Cake 1
1. Preheat oven to 350˚F and grease 2-9″pans.
2. In a double boiler over low simmer, melt chocolate, butter and sugar together till smooth.
3. In a medium bowl, whip eggs using a hand mixer on high speed until smooth. Fold eggs into chocolate mixture.
4. Pour into prepared pans.
5. Bake for 20-25 mins or until set on the sides and the middle slightly soft.
Cake 2
1. Preheat oven to 350˚F and grease 2-9″pans.
2. In a medium bowl, whip egg yolks and 1/2 cup sugar on high speed until light and fluffy.
3. Melt chocolate in microwave set on high for 15 secs or until smooth. (Or use a double boiler on low simmer to melt chocolate.)
5. Fold whipped egg yolks into melted chocolate.
3. In a separate bowl, whip egg whites and remaining sugar on high speed until just stiff. Fold into chocolate mixture.
4. Pour into pans and bake for 20-25 mins or until toothpick inserted into centre comes out clean.
5. Cool before icing all cakes.
Ingredients
Filling
9 oz white chocolate
2 cups heavy cream, whipped
Ganache
1 1/2 cups heavy cream
15 oz dark chocolate, finely chopped
Method
Filling
1. In a double boiler, melt chocolate over low simmer and set aside, cooling to room temperature
2. In a seperate bowl, whip cream on high speed until stiff peaks form.
3. Fold chocolate and cream together until smooth.
Ganache
1. In a sauce pan, bring cream to a boil. Remove from heat and pour over chocolate and stir until smooth.
Assembly
1. Place a cake 1 layer on a plate and spread on filling.
2. Place a cake 2 layer on top of a cake 1 layer and spread on filling.
3. Repeat first two steps, stacking all 4 layers together.
4. Spread entire cake with remaining filling and then spread with ganache.
Yield 12-14 servings