Tag Archives: Chocolate tempering with Thermomix

Chocolate Ruffle cake

Some of you may know that I am doing French cookery demonstrations (non Thermomix). One of the classes I teach shows how to make a delicious chocolate Ruffle cake. This cake is not only a real treat but also an absolute knocker that will be the talk of any party. With Christmas coming, this could be your showstopper dessert, so here is how to make it…

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Source: Woman’s weekly

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Ingredients

Cake
175g self raising flour
100g cocoa powder (unsweetened)
¼  tsp baking soda
¼  tsp salt
350g caster sugar
3 large eggs
175ml sunflower oil
175g milk
1 tsp coffee extract

For the ganache:
450g whipping cream
300g dark chocolate, broken into pieces
Few drops vanilla extract

For the decoration:
Approx 100g chocolate vermicelli
400g dark chocolate

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Method

  1. Preheat the oven at 180C (fan)/200C (non fan).
  2. Prepare the cake : place all the cake ingredients in the TM bowl and mix 20 sec/speed 6.
  3. Butter and flour a 20cm (8inch) cake tin with high sides or 3 x 20 cm sandwich tins. If they are not springform tin, line the bottom with baking parchment.
  4. Pour the cake batter into the tin(s) and bake for 1 hour 1/4 for the big cake or 15 to 20 minutes for the 3 smaller cakes. Check the cake is cooked with a toothpick and leave to cool on a rack. Remove the tin carefully once cooled down a little but leave the baking parchment is using until the cake is totally cooled. Make the sure the cake is cold before assembling.
  5. Make the ganache: clean and dry the bowl. Place the chocolate cut into chunks in the bowl and grate 10 sec/speed 6. Next, add the cream and vanilla extract and cook for 5 min/50C/speed 2 or until melted.
  6. Tip out into a bowl and leave to cool in the fridge.
  7. To make the ruffles: clean and dry the TM bowl. Grate the chocolate chunks 10 sec/speed 6.
  8. Tip out roughly 1/3 of the chocolate and melt the remaining 2/3 3 min/50C/speed 1 (or until all the chocolate is melted). Add the reserved 1/3 and stir at speed 2 until all melted.
  9. Heat the chocolate 1 min/37C/speed 1.
  10. Pour a couple of ladles of the chocolate onto a tray and spread evenly using a spatula (preferably crooked handed) until getting a thin and even layer that covers most of the tray. Scrape any excess chocolate back into the TM bowl. Place the tray in the fridge for 10 minutes to set. Meanwhile, do the same with another 2 ladles of chocolate in another tray. Make sure you keep the chocolate hot in the Thermomix by heating it 5 min/37C/speed 1 in between.
  11. When the first tray has set, take it out of the fridge and rewarm the tray with the palms of your hands until the surface starts to go slightly shiny again but not totally melted (you can also place the tray over a turned on hob to warm it slightly but make sure it doesn’t get hot!).
  12. Then, working quickly, starting at the edge that is away from you, place the pastry scraper under about a 5cm (2in) area of chocolate and place your finger on top, and then scrape the chocolate towards you so that the chocolate ruffles up. If the ruffles are too tight, they may be opened out a little before the chocolate sets fully. Leave the ruffles to set on a cold tray.
  13. Repeat the ruffles along the rest of the rectangle, then repeat this process a further 2-3 times to use all the tempered chocolate.
  14. Use a long-bladed knife to cut the chocolate cake into 3 layers (no need to do that if you used 3 sandwich tins).
  15. Whip the chilled ganache in the Thermomix with the butterfly whisk on speed 3 until it’s light and fluffy.
  16. Place the cake on a serving dish and put some baking parchment pieces underneath the cake to protect the dish. Fill the layers of the cake with the whipped ganache.
  17. Spread the ganache over the top and sides of the cake, smoothing it as much as possible.
  18. Tip the vermicelli out onto baking parchment, and scoop it up and gently press it against the sides of the cake.
  19. Wearing disposable gloves, starting at the outside edge, press the ruffles into the ganache on the top of the cake.
  20. Work around in rings to fill the centre, using a little extra ganache to hold the ruffles in place if necessary.
  21. Remove carefully the pieces of baking parchment from underneath the cake and serve.

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