“One of the most important ingredients for a perfect cake is the butter. Pure butter from pasture-fed cows has this natural, delicate mouthfeel, which is beautifully smooth with a velvety texture.
My key ingredient: butter
Manfred Kohlen, regional senior advisory chef at Anchor Food Professionals, says: “One of the most important ingredients for a perfect cake is the butter. Pure butter from pasture-fed cows has this natural, delicate mouthfeel, which is beautifully smooth with a velvety texture. It also has a unique, creamy taste that elevates and brings out the best in any flavour it accompanies. Coupled with a good, stable whipping cream, which can consistently hold the cake’s volume, texture and appearance for prolonged periods, you’ve got the perfect cake which tastes as good as it looks. This recipe was created by Mais Al Mahsiri, who won our Baked With Goodness competition, and customised by us. It’s available to try at Revo Cafe, Mövenpick Hotel Ibn Battuta until May 15, so you can compare how yours turns out.”
Flourless chocolate cake with coffee mousse (Serves 8 to 10)
Ingredients and method for the flourless chocolate cake
150g semi-sweet chocolate
60g egg yolk
10g cocoa powder
90g egg white
Pinch of salt
Melt the butter and chocolate in a double boiler at 400C.
Fold in the egg yolk and sieve cocoa powder into the melted butter-chocolate.
Add the salt to the egg white and begin to whip until it foams.
Gradually sprinkle in the sugar, preparing a smooth meringue.
Fold the meringue into the chocolate until it is homogenous.
Cast the batter into a prepared baking tin and bake at 1800C for 18 minutes.
Ingredients and method for the coffee mousse
40g egg yolk
12g corn starch
5g instant coffee
250g whipping cream
5g gelatine powder
Prepare a custard from the milk, yolks, sugar, corn starch, vanilla essence and instant coffee.
Whip the cream to a soft peak and set aside.
Soak the gelatine powder in cold water for 15 minutes. Heat in the microwave until fully melted. Add the melted gelatine to the custard and homogenise. Fold in the soft peak whipping cream until consistent.
Ingredients and method for the salted caramel
200g caster sugar
90g salted butter
120g whipping cream
Pinch of salt
Melt the caster sugar gradually in a saucepan on low heat.
Once all the sugar is fully melted and has gained a light caramel colour, add the butter to the caramel followed by the salt and cream, stir until homogenous.
Cast on top of the flourless chocolate sponge and let it cool.
Ingredients and method for the crispy feuilletine base
125g dark chocolate
125g milk chocolate
50g nougat or praline paste,
Melt the chocolates with the praline paste or Nutella. Stir in the feuilletine crisps. Press the paste into the cake base
Ingredients and method for the chocolate glazing
200g condensed milk
300g couverture chocolate
Bring the water, sugar and glucose to a boil.
Soak the gelatine in the cold water until fully dissolved and heat in the microwave until it melts. Add the condensed milk to the syrup. Add the melted gelatine to the chocolate.
Homogenise and cool down to 300C.
Cast over the cake to glaze.
Store in the refrigerator for at least 4 hours.