Passion Fruit & Mango Curd
3 egg yolks
1/2 cup turbinado
3 tbsp butter
1/3 cup passion fruit juice
1/4 cup mango purée
In a small sauce pan, whisk together the yolks, turbinado, and butter.
Add the passion fruit juice and cook over medium-low heat for several minutes. The water needs to evaporate until the curd begins to thickly coat the back of the mixing spoon. Next, pour the curd through a strainer. Then add the mango purée and mix together well.
Cover with plastic wrap touching the curd and place in the refrigerator for at least three hours, although the curd will keep for several days.
Passion Fruit Hard Candy
2 cups white sugar
1 cup corn syrup
1/2 cup water
1/4 cup passion fruit juice
candy thermometer
mold
Prepare molds beforehand.
In a small sauce pan equipped with a candy thermometer over high heat, whisk together the sugar, corn syrup, and water. Once blended, allow the mixture to boil, but do not stir anymore. The mixture needs to reach 300*F. Once it has reached the hard crack stage, remove from the heat and add the passion fruit juice and blend evenly.
Quickly pour the mixture into a greased mold and allow to set until cool.
Chocolate Génoise Cake
2/3 cup all-purpose flour
2/3 cup organic cocoa powder
6 large eggs
1 cup turbinado
4 1/2 tbsp ghee
1 1/2 tsp vanilla
Preheat the oven to 350*F. Butter a 9" cake pan and place a layer of parchment paper on the bottom and also butter. Sift the flour into a large bowl. Then sift the cocoa powder into the bowl. Then sift the flour and cocoa until the mixture is evenly blended.
Next, in a medium sauce pan, whisk the eggs and turbinado together over medium-low heat. The mixture must be whisked the entire time to prevent the eggs from cooking. Remove from the stove once the mixture is warm to the touch, which should take 7-10 min. (Do not rush this step - plus your arms could use the workout.)
Then carefully sift and fold the dry ingredients into the mixture in thirds to prevent lumps from forming. Next whisk in the warm ghee and vanilla, still stirring constantly to prevent the eggs from cooking, until the batter is smooth and all ingredients are evenly incorporated.
Pour the batter into the cake pan and bake for 25 min. Remove from the oven and allow the cake to cool for 10 min.
Transfer the cake to a cooling rack, remembering to remove the parchment paper, and allow it to cool completely. The cake can remain stored overnight on the counter if covered.
Chocolate Ganache
1 cup cream
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp clover
12 oz bittersweet chocolate
Place a small sauce pan over low heat half filled with water and allow it to steam.
Pour all ingredients into a medium metal bowl and melt over a steam bath for 17-20 min, stirring occasionally and allowing some of the water from the cream to steam off.
Remove the ganache from the stove and bring it to room temperature on the counter; then cover and place in the refrigerator until time to use. Remove it from the refrigerator at least one hour before needed so it is easier to manipulate.
Mango Syrup
1 vanilla bean
3/4 cup turbinado
2/3 cup mango purée
Slice the vanilla bean in half and gently scrap out the seeds.
In a small sauce pan, pour in the turbinado and add the vanilla seeds and bean. Stir in the mango purée until no dry turbinado remains.
Place over medium-high heat and allow the mixture to boil for 3-5min without stirring.
Remove from the heat and transfer to a glass bowl. Allow it to reach room temperature before placing in the refrigerator. Before using, allow the syrup to reach room temperature and remove the vanilla bean.
Lacquer Chocolate Glaze
1/4 cup cold water
2 tsp agar agar
2/3 cup turbinado
1/3 cup water
1 1/4 tbsp honey
3/4 cup cocoa powder, sifted
1/3 cup cream
In a small bowl, mix cold water and agar agar together and set aside.
In a small sauce pan over medium-high heat, melt together the turbinado and water. Once melted, mix in honey and then cocoa with a whisk until smooth.
Return the pan to the stove set on medium-high heat and stir in the cream. Once boiling, remove from the stove and strain into a medium bowl. Allow it to cool for 12-15 min.
Then mix in the gelatin mixture and allow the glaze to reach room temperature before using.
Assembly
Using a long knife, carefully level the top of the cake in small patches. Use your hand the feel if the cake is level.
Take the knife and make a shallow cut around the entire cake. Keep the tip of the knife on the outside of the cake and make deeper cuts. Rotate the cake in a circle until it both pieces are separated.
Brush the Mango Syrup onto the bottom layer of the cake.
Take the Chocolate Ganache out of the refrigerator and spoon it into a plastic zip top bag with a corner cut off. Pipe the ganache around the rim of the cake about half an inch from the edge.
Pour in the Passion Fruit & Mango Curd and level with a knife.
Place on the top layer of the cake and tuck in some wax paper under the edges. Then pour on the Lacquer Chocolate Glaze.
The glaze will settle in a few minutes, then the wax paper can be removed to reveal clean edges for presentation. The cake will likely need to be put in the refrigerator or freezer for a few minutes at this point since the ganache will become soft and spread. This cake cannot sit out for long periods of time from all the different soft layers.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/08/sex-candy-cake-and-sweet-sweet.html
Copyright © 2010 Le Grand Fromage. All rights reserved.