Chocolate Bar Cake

Why These Flavors Work

This cake is really a candy bar disguised as a cake. This item was developed with the intention of having a shelf-stable cake with components that would emulate a cake but not be perishable. For example, the bubble chocolate acts as a texture component but also as if it were a light mousse. The praline cream is also acting as a creamy component but without the water content that would make it perishable.

The richness of the hazelnut praline can be cut with acidic flavors such as those of citrus fruit, in this case Meyer lemon. The citrus with the nuts and the chocolate make for an organized “randomness” of flavors that connect well to each other. Even though they are each very distinct, they all benefit from each other’s presence.




Assembly Instructions

  1. Once the shell has been cast into the mold and the chocolate has crystallized, make the bubble chocolate. For the recipe and procedure; make a half recipe or one 1-l/1.04-quart canister for all 4 entremets. Portion the bubble chocolate into the mold to fill up to 1.25 cm/.5 in. Let it crystallize before applying the next layer.
  2. Pipe about 200 g/7.05 oz of the praline cream on top of the bubble chocolate to fill each bar 5 mm/.2 in.
  3. Place the triangle of Meyer lemon pâte de fruit on top of the praline cream. Place the triangle of angel food cake on top of the pâte de fruit. Cap the mold with tempered chocolate.
  4. Apply the royal icing using a stencil (see Resources); spread the royal icing over the stencil and even it out using an offset spatula. Lift the stencil away carefully.
  5. Allow the royal icing to dry at room temperature for about 2 hours.

  6. Melt 30 g/1.06 oz of antique gold–colored cocoa butter and pour it into the canister of an airbrush. Airbrush the bar with the cocoa butter, spraying on one side only (you do not need to coat the entire bar).
  7. Reserve in a cool dry place, preferably enclosed. Discard after 2 weeks.