Toasted Milk Cream | Chocolate Shortbread | Bubble Chocolate | Flourless Chocolate Cake

Why These Flavors Work

This cake is inspired mostly by milk and cookies, which is a generally well-liked combination. This cake combines those flavors and add other ingredients that go well with milk, like chocolate and cake. The two main flavors are milk and chocolate, where the toasted milk is there to lend its dairy creaminess support through it all, keeping the chocolate in check.




Assembly Instructions

  1. Line 4 square molds measuring 15 cm/6 in on each side by 10 cm/4 in high with acetate.
  2. Make the toasted milk cream. Fill the mold 3.75 cm/1.5 in up with the toasted milk cream. Place the chocolate shortbread inclusion on top of the cream and push it down lightly.
  3. Fill the mold with more cream to within 3.75 cm/1.5 in of the top of the mold.
  4. Insert the bubble chocolate inclusion, pushing it in lightly. Place the flourless chocolate base into the mold and push it in lightly as well. Pipe more cream around the cake if necessary to fill in any gaps. Freeze to harden.
  5. Once hardened, flip the mold over and unmold the cakes. Freeze to harden again.
  6. Meanwhile, temper 500 g/1 lb 1.63 oz of white chocolate.
  7. Drizzle it over the tops of all the cakes in a random pattern. Transfer the frozen cakes to a wire rack and hold in the freezer.
  8. Meanwhile, warm up 2 kg/4 lb 6.4 oz of the shiny chocolate glaze to 40°C/105°F.
  9. Pour over the cakes. There is always extra that pours down the sides of the cake; therefore you will always need to start with more than you absolutely need to cover the cake.
  10. Coat one side of the cake with gold spray. Place a chocolate plaque on the surface of the cake and a golden chocolate ginkgo leaf over the plaque. Thaw in the refrigerator.