Cherry and Chocolate Gâteau

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Why These Flavors Work

This is not a cake in the traditional sense. It is a shell of shortbread cookie base fully baked and then filled with cherry jam and a purée of chocolate mudslide cookie. It is coated in a red velvet spray and topped with an encapsulated cherry nectar sphere.

Ingredients

Components

Method

Assembly Instructions

  1. Line 4 rectangular molds measuring 10 cm/4 in wide by 20 cm/8 in long by 2.5 cm/1 in deep with an acetate strip. Place the molds on a Plexiglas base lined with acetate.
  2. Cut the flexible shortbread into 4 tops, 4 bases, and 4 strips to go around the sides of the mold. The tops will measure 10 cm/4 in wide by 20 cm/8 in long. The strips will measure 2.5 cm/1 in wide by 60 cm/24 in long. The bases will measure 9 cm/3.5 in wide by 19 cm/7.5 in long.
  3. Put a base rectangle of shortbread inside the mold. Place the strip of shortbread around the inside wall of the mold; the ends should not overlap, so trim them if needed so that they just meet. This type of dough can be manipulated like clay, so don’t worry if the strip cracks or breaks; simply push it back into shape with your fingers.
  4. Fill up to .5 cm/.2 in high with the cherry jam.
  5. Fill to within 3 mm/.1 in from the top of the mold with the mudslide cookie purée. Top with a rectangle of shortbread.
  6. Freeze to harden and then unmold. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake.
  7. Fill a compressor canister with the red velvet spray and spray the cake with an even coating of spray to coat completely. Keep the compressor gun at least 60 cm/24 in from the cake to obtain a velvety smooth look.
  8. Place an encapsulated cherry nectar sphere on top of the cake. Put a small piece of silver leaf over the sphere. Thaw in the refrigerator.

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