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WHISKY CHOCOLATE & GIANDUJA DOME

Recipe by CHEF ASHISH UGAL, Executive Sous Chef, The Taj Mahal Hotel, New Delhi: Whisky Chocolate and Gianduja Dome

PRODUCTS FEATURED:

– KitchenAid Stand Mixer

– KitchenAid Hand Blender

 

INGREDIENTS: Mud sponge

– Coffee powder: 100 gms

– Water: 1 liters

– Brown sugar: 1200 gms

– Dark chocolate: 900 gms

– Butter: 800 gms

– Flour: 900 gms

– Eggs (whole): 6 no

– Yolk: 2 no

– Baking soda: 24 gms

 

INGREDIENTS: For whiskey ganache

– Amul cream: 435 gms

– Liquid glucose: 60 gms

– Dark chocolate: 300 gms

– Gianduja chocolate: 200 gms

– Butter (unsalted): 75 gms

– Whisky: 100 ml

 

INGREDIENTS: For dark chocolate glaze

– Water: 140 gms

– Sugar: 180 gms

– Glucose: 30 gms

– Cocoa powder: 120 gms

– Gelatin: 8 gms

– Red color: 1 gm

– Fresh cream: 100 ml

 

 

METHOD: For sponge

– Boil brown sugar and water. Add in the coffee powder. Melt together dark chocolate and butter and mix in your KitchenAid Stand Mixer at a slow speed.

– When the mix is at the room temperature, add eggs and egg yolks. Fold in the flour and baking soda with a paddle inKitchenAid Stand Mixer at a slow speed. Bake at 160C.

 

METHOD: For ganache

– Boil cream and glucose, stir in the chocolates and mix in a KitchenAid Stand Mixer with a paddle at a slow speed. When at 35C, emulsify soft butter and

– When at 35C, emulsify soft butter and whiskey. Blend with KitchenAid Hand Blender until smooth.

 

METHOD: For glaze

– Boil water, cream, sugar, glucose. Add cocoa powder and cook for 10 minutes. Add in the presoaked gelatin and strain.

 

Assembly: Layer the mud sponge with whiskey ganache in a dome-shaped flex mold and allow to chill in the deep freezer overnight.

– Bring the glaze to 40C, hand blend and pour on top of the cake and garnish with fresh berries (blueberries/red currants/ black berries), meringues etc

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