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Santa's chocolate heaven: Cake dreams are made of

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Back To Basics by Kevin Dundon, published by Mitchell Beazley, ?20 (www.octopusbooks.co.uk) Expand
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Santa's chocolate heaven

Santa's chocolate heaven

Back To Basics by Kevin Dundon, published by Mitchell Beazley, ?20 (www.octopusbooks.co.uk)

Back To Basics by Kevin Dundon, published by Mitchell Beazley, ?20 (www.octopusbooks.co.uk)

Kevin Dundon

Kevin Dundon

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Santa's chocolate heaven

Kevin Dundon

MISTLETOE travelled to Dunbrody Country House Hotel in Co Wexford to watch me make this celebrated Opéra-style Chocolate Cake. This delicious treat is an ideal dessert for the party season and best of all, it freezes like a dream so you can make it now and enjoy later.

Be sure and watch our video with my step-by-step guide to festive chocolate heaven and the cake I made - with a little help from my daughter Sophie and my son Tom (right). The classic Opéra gateau is a multi-layered sponge cake sandwiched together with chocolate ganache and buttercream and topped with fruit.

Here is my take on it, which uses brownie-style chocolate sponge, three types of chocolate mousse and chocolate glazing. It should be prepared a day before required, because it's quite complicated and must be frozen overnight. However, it is ideal to make now and freeze for the Christmas party season. Serves 12-16

YOU WILL NEED

For the sponge:

90g dark (semi-sweet) chocolate (at least 70pc cocoa solids)

135g butter, softened

135g caster sugar

2 eggs

65g plain flour

For the dark chocolate mousse:

125g dark chocolate (at least 70pc cocoa solids), chopped

1 egg, separated

250ml double (heavy) cream, lightly whipped to soft peaks

For the milk chocolate mousse:

125g milk chocolate (33pc cocoa solids), chopped

1 egg, separated

200ml double cream, lightly whipped

For the white chocolate mousse:

125g white chocolate (28pc cocoa solids), chopped

1 egg, separated

200ml double cream, lightly whipped

For the chocolate glaze:

90g dark chocolate (at least 70pc cocoa solids), finely chopped

150ml double cream

30ml water

40g runny honey

25g butter, cubed

METHOD

Preheat the oven to 180°C/350°F/gas mark 4.

Line three 22 x 22cm (9 x 9 inch) baking sheets with greaseproof paper.

For the sponge:

Melt the chocolate in a heat-proof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

Put the butter in another bowl and beat until soft.

Place the sugar and eggs in a third bowl and beat until pale and fluffy.

Remove the chocolate from the heat and fold in the soft butter. Combine with the egg mixture, then sift in the flour. Mix with a spatula until no pockets of flour are left.

Divide the mixture equally among the prepared baking sheets and spread into an even layer 5mm (0.2 inches) thick. Bake for 6-8 minutes. Transfer to a wire rack to cool.

For the dark chocolate mousse:

Melt the chocolate in a heat-proof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Leave to cool slightly, until about 45-50°C/113-122°F.

Lightly beat the egg yolk, then add to the melted chocolate and stir well with a spatula. Fold in one-third of the whipped cream, then whisk in the remainder.

It will soften the mixture and loosen its consistency.

Put the egg white into a clean bowl and whisk until stiff. Gently fold into the chocolate cream mixture. Set aside.

For the milk chocolate mousse:

Make in the same way as the dark chocolate mousse.

 

For the white chocolate mousse:

Make in the same way as the dark chocolate mousse.

To build the cake:

Line a deep baking tin 22 x 22cm (9 x 9 inches) with three layers of clingfilm (plastic wrap), allowing it to generously overhang the edges.

Build the layers of the cake as follows: sponge, dark chocolate mousse, sponge, milk chocolate mousse, sponge, white chocolate mousse.

Cover with the overhanging clingfilm and freeze overnight.

For the chocolate glaze:

Melt the chocolate in a heat-proof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

Put the cream, water and honey in a small saucepan and bring to the boil.

Pour one-third of the boiled cream mixture on to the melted chocolate and mix with a spatula until shiny.

Add another third, combine again, then add the final third. Leave to cool to 35-40°C/95-104°F, then add the butter.

 

Adding the glaze:

Place the frozen cake on a wire rack over a tray (to catch any drips) and pour the glaze over it. Spread it out smoothly with a rubber spatula or palette knife, then place in the refrigerator for 4-6 hours to set.

Serving:

Before serving, trim the cake edges evenly using a knife dipped in warm water.

Use the same technique to cut the cake into slices.

Back To Basics by Kevin Dundon, published by Mitchell Beazley, €24.95 at Easons

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