Gourmet Chocolate Dessert with Gold Accents: A Kitchen + Metal Masterpiece
Introduction
This exquisite dessert features a three-layer chocolate cake base, filled with rich chocolate mousse, topped with a mirror glaze, and adorned with chocolate decorative sails, chocolate spheres, and gold dust accents. It's a show-stopping piece that combines professional pastry techniques with the elegance of gold accents.
Ingredients
- High-quality dark chocolate (70% cocoa)
- Unsalted butter, at room temperature
- Granulated sugar
- Large eggs
- All-purpose flour
- Cocoa powder
- Heavy cream
- Gold dust (edible)
Equipment Needed
- Professional-grade stand mixer
- 12-inch round cake pans (3)
- Hand mixer
- Chocolate tempering machine
- Cake stand (Kitchen + Metal branded)
- Piping bags and tips
Step-by-Step Instructions
Chocolate Cake Base
Preheat your oven to 350°F (175°C). Grease and flour three 12-inch round cake pans. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, whisk together flour and cocoa powder. Alternate adding the dry ingredients and heavy cream to the mixer, beginning and ending with the dry ingredients. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool completely.
Chocolate Mousse Filling
Melt 1 cup of dark chocolate in a double boiler. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the melted chocolate until well combined. Set aside.
Assembly
Place one cake layer on the Kitchen + Metal branded cake stand. Spread a layer of chocolate mousse on top. Repeat this process two more times, ending with a layer of cake on top.
Mirror Glaze
Melt 1 cup of dark chocolate in a double boiler. Remove from heat and let cool slightly. Pour the glaze over the top of the cake, smoothing with a spatula.
Chocolate Decorative Sails
Temper 1 cup of dark chocolate using a chocolate tempering machine. Pour the tempered chocolate into a piping bag fitted with a large round tip. Pipe sail shapes onto a parchment-lined baking sheet. Tap the baking sheet gently to remove any air bubbles. Let set at room temperature. Once set, use a small amount of melted chocolate to attach the sails to the top of the cake.
Chocolate Spheres
Melt 1/2 cup of dark chocolate in a double boiler. Remove from heat and let cool slightly. Use a small melon baller or spoon to form chocolate spheres. Place on top of the cake.
Gold Dust Accents
Apply gold dust to the top of the cake and decorative sails using a small brush.
Professional Tips
- Ensure all ingredients are at room temperature before beginning.
- Use high-quality chocolate for the best flavor profile.
- Temper the chocolate for the decorative sails to achieve a smooth, glossy finish.
- Apply the mirror glaze at the correct temperature to achieve a smooth, even finish.
Temperature Specifications
- Oven: 350°F (175°C)
- Chocolate Tempering: 82°F - 86°F (28°C - 30°C)
- Mirror Glaze: 80°F - 85°F (27°C - 29°C)