Disclaimer: this cake needs some work in the presentation department, and I may tweak it again ingredient-wise, but I’m posting what I did with it regardless.
I’ve always wanted to try my hand at a flourless white chocolate cake as I’ve been making the fabulous “La Bete Noire” for many years now without a hitch. With Halloween looming, I wanted to make a white “beast” of some sort, and this was the result. Taste-wise it’s pretty good, albeit pretty rich, I just want some more of the flavors to pop a bit more. And, like I said, I really need to figure out a way to better decorate the cake. I think this would work better in individual portions that do not require removal from the pan.
Texture wise, it’s not as dense as La Bete Noire, and is more of a firm custard, than truffle-like.
- 1.5 ounces fresh ginger
1 cup water
3/4 cup sugar
1 tsp. lime zest
- 9 tablespoons butter
18 ounces white chocolate, chopped
6 large eggs at room temperature
- 1/2 cup whipping cream
6 ounces white chocolate confectioner’s coating
6 ounces white chocolate
One quantity of garnet sauce and shards of white chocolate confectioner’s coating to decorate.
To make ginger syrup, use a small saucepan to bring 1 cup of water to boil, reduce heat and add chopped, peeled ginger. Allow to boil for approximately 10 minutes. Remove from heat and strain the liquid, reserving ginger. Measure liquid and top back up to one cup. Return liquid and ginger to sauce pan and add sugar. Bring to medium heat and simmer until sugar is dissolved. Pour contents into sealed container and set aside in the fridge for a night to allow flavor to develop.
When ready to make cake, strain syrup and discard ginger. Add 1 tsp lime zest.
Preheat oven to 350 degrees and line a 9″ non-stick springform pan.
To saucepan add butter and melt over medium heat. Add 18 ounces white chocolate and whisk until melted and incorporated into butter. Add ginger syrup and whisk. Remove from heat and allow to cool slightly.
Whisk 6 eggs together and slowly add to above mixture, whisking throughout. Add this mixture to prepared pan and bake for 50 minutes. Remove from oven and allow to fully cool in the fridge.
When cake is cooled, make white chocolate ganache by heating whipping cream in saucepan and adding confectioner’s coating and white chocolate until melted. Pour directly on top of cake still in pan. Allow to completely cool and firm in the fridge.
Once ganache has firmed and with cake still in pan, pour quantity of garnet sauce over top of cake. When ready to serve, run a knife around edge of pan and release springform. Decorate edges of cake with white chocolate shards.