Difficulty : medium
Price : low-cost
Preparation time : 45 min
+ 4 hrs standing time
Cooking: 1 hr
Preparing the ganache
• Bring to the boil in a saucepan 100 g of the cream along with the honey and the vanilla pod, cut lengthways and the contents scraped out.
• Remove from the heat as soon as it boils.
• Pour over the melted white chocolate and mix with a whisk until you have a consistent mixture.
• Pour in the remaining 350 g of cream and mix.
• Cover with clingfilm and refrigerate for four hours minimum (overnight if possible).
Preparing the layer cake
• Preheat your oven to 170℃ (fan-assisted).
• Whisk the softened butter, sugar and vanilla sugar together.
• Add the eggs.
• Mix in a separate bowl the flour, salt, cocoa, colouring and baking powder. Mix separately the milk and the cream.
• Add approximately 1/3 of the powder to your mixture. Mix.
• Add half of the milk/cream and whisk until you have a consistent mixture.
• Repeat by adding another 1/3 of the powder, the remainder of the milk/cream and finally the remainder of the powder. At each stage, your mixture should be consistent.
• Pour into a panettone mould lined in parchment paper and set on a perforated shelf.
• Bake for approximately one hour.
• Allow to cool on a rack.
Assembly of the Layer Cake
• Melt the Ruby chocolate and make hearts of various sizes on greaseproof paper.
• Cut the cake into three discs using a wire slicer.
• Take the vanilla pod out of the ganache and pour it into a chilled mixing bowl. Beat the ganache with an electric mixer until a firm consistency is achieved.
• Pour the ganache into Le Tube and using a round nozzle pastry bag and pipe it onto the first cake disc.
• Place the second disc on top and repeat.
• Place the final disc of cake on top and pipe the remainder of the ganache.
• Arrange your chocolate hearts and add a few cake crumbs (using the cake scraps).
• Refrigerate until you serve.
After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.
She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.
Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.