Name: Crisp Triple Chocolate Cake
Prep time: 1 h 45 min
Cook time: 15 min
Total time: 2 h
Yield: Serves 6–8
Ingredients: 2 thin 6-⅔ in. (16-cm) squares of tempered* chocolate and a few shards of tempered chocolate, for decoration; ½ cup minus 2 tablespoons (100 ml) pouring custard; 1 ¾ oz. (50 g) milk chocolate, 40 percent cocoa; 1 ¼ oz. (35 g) white chocolate, 35 percent cocoa; 1 small egg (1 ⅔ oz./45 g); 3 tablespoons plus 1 teaspoon (1 ¾ oz./50 g) butter; 3 oz. (85 g) bittersweet chocolate, 70 percent cocoa; ¼ cup (1 ¾ oz./50 g) granulated sugar; 3 egg yolks; Whipped cream, divided: ¼ cup (60 ml) plus ½ cup minus 2 tablespoons (100 ml); 1 oz. (25 g) bittersweet chocolate, 70 percent cocoa; Generous ¼ cup (1 oz./25 g) cake flour; 1 vanilla bean; 1 cup (250 ml) whipping cream; 1 cup minus 1 ½ tablespoons (225 ml) pouring custard; Scant ⅓ cup (2 ¼ oz./60 g) light brown sugar; 1 cup (250 ml) whole milk; 1 ⅔ oz. (45 g) whole almonds

Preparation info

Serves
6–8

Difficulty
Complex
Ready in
2 hr

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Whipped white chocolate and vanilla ganache*

1 ¼ oz. (35 g) white chocolate, 35 percent cocoa
1

Method

A day ahead, prepare the whipped white chocolate and vanilla ganache. Chop the white chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time). Slit the vanilla bean lengthways, scrape the seeds out into the ¼ cup (60 ml) whipping cream, and bring it to the boil. Strain through a chinoi

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Ingredients

Whipped white chocolate and vanilla ganache*

Method

Part of