Death By Chocolate Pastry ( Cakes and Pastries)

by Tarla Dalal

Added to 60 cookbooks
This recipe has been viewed 12731 times

If this chocolate pastry does spell death, it is sure to be followed by heaven!

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Preparation Time: 20 mins
Makes 4 pastries

Ingredients

For The Cake
1 chocolate cake [ 175 mm (7”) ]
3/4 cup sugar syrup
1 tbsp kalhua liqueur (optional)
1 cup whipped cream
2 cups chocolate truffle

Finish The Gateau
1/4 cup melted chocolate
palate knife
cake board

Method
For the cake

Slice the chocolate cake horizontally into 3 equal parts. Keep aside.
Combine the sugar syrup and kalhua in a bowl to make the soaking syrup and keep aside.
Combine the cream and 1 cup of truffle and whisk well to make the chocolate cream. Keep aside.
Soak the bottom layer of the chocolate cake with 1/4 cup of the soaking syrup.
Spread 1/4 cup of truffle on the soaked layer of the cake.
Spread 1/2 cup of the chocolate cream over it.
Sandwich with the second layer of the chocolate cake.
Repeat steps 3-6 to make one more layer.
Soak the third layer of the sponge with the remaining soaking syrup and cover the top and sides with the remaining chocolate cream.
Transfer the cake onto a cake board and refrigerate for 20 minutes to set.

Finish the gateau

Cut into 4 equal wedges and move a clean palette knife over the chocolate cream. Remove with a jerk so as to get a wavy uneven surface.
To make the chocolate cigar, spread the melted chocolate in a thin layer on a clean formica / granite or marble surface using a palate knife.
With a firm grip on the palate knife and employing a steady amount of pressure, slowly draw the knife in a straight line down the layer of chocolate. You can use your free hand to help form the chocolate into nice curls and keep aside.
Place a couple of chocolate cigars on top of each pastry and serve.