Chocolate Pavé


Preparation info

  • Difficulty


  • Serves


Appears in

Pier: A Unique Australian Seafood Experience


By Greg Doyle, Grant King and Katrina Kanetani

Published 2008

  • About


Chocolate Genoise

  • 5 × 55 g (2 oz) eggs
  • 230 g ( oz) caster (superfine) sugar
  • 4 tablespoons clarified butter
  • 85 g (3 oz) plain (all-purpose) flour
  • 40 g ( oz) cocoa powder

Chocolate Pavé

  • 300 g (10½ oz) dark bitter valrhona guanaja chocolate (70% cocoa), finely chopped
  • 5 egg yolks
  • 2 whole eggs
  • 250 g (9 oz) caster (superfine) sugar
  • 83 ml ( fl oz) water
  • 500 ml (17 fl oz) double (heavy) cream

Kahlua Syrup


Make the pavé the day before it is needed. Set the genoise in the desired mould before pouring in the pavé. To make the genoise, preheat the oven to 200°C (400°F/Gas 6). In a bowl combine the whole eggs and sugar and warm in a water bath. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment and beat at high speed for about 10 minutes, or until light and tripled in volume. Gently fold in the clarified butter and carefully mix together. Sift the flour and cocoa powder through a fine stainless-steel sieve and carefully fold into the base. Place in a greased and floured 29 cm × 10 cm (12 inch × 4 inch) cake tin and bake for 25-35 minutes.

To make the chocolate pavé, place the chocolate in a stainless-steel bowl and melt it in a double boiler. Remove and allow to cool. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg yolks and whole eggs until ribbons form (you need to place a bowl of hot water under the mixing bowl to create the right volume). As the sabayon is rising in volume, combine the sugar and water in a small saucepan and bring to the boil until it reaches the thread stage of 120°C (235°F). Once the sugar has reached this temperature, the sabayon should be reaching its peak. Carefully pour the boiling sugar into the mixer and beat at high speed for 10 minutes (make sure you pour the sugar down the side of the bowl so that it avoids hitting the top of the whisk, otherwise you won’t achieve the required volume you need when folding this mixture into the chocolate and cream). In a stainless-steel bowl beat the double cream until soft peaks form (do not over-whip it – you need nice soft peaks and the cream should not be too cold). Carefully fold the melted chocolate into half of the sabayon, then combine the rest of the sabayon mix (make sure the melted chocolate is neither too cold nor too hot as this will affect the volume of the base — the chocolate should be at room temperature and it’s best to dip your finger into the melted chocolate to test it). When the chocolate and sabayon are combined, fold in the lightly whipped cream until fully combined.

To assemble the cake, place the cake base into the bottom of a rectangular mould. Mix together the sugar syrup and Kahlua. Soak the genoise with the Kahlua syrup until completely absorbed. Pour in the chocolate mix and allow to set for 2-3 hours, or preferably overnight. Cut into neat rectangles and decorate as desired.