Blackberry and Chocolate Creme Brulee Cake

A community recipe by KitchenGoddess

Not tested or verified by Nigella.com

Introduction

By Eric Lanlard from Great Food Live. Eric Landard layers up a ritzy glitzy Hollywood style combo of sponge, dark chocolate and blackberry brulee in this deliciously decadent dessert.

Advanced Preparation Time: 1 hour, plus overnight freezing.

Cooking Time: 1 hour 10 minutes.

http://uktv.co.uk/index.cfm/uktv/food.recipe/aid/517369

By Eric Lanlard from Great Food Live. Eric Landard layers up a ritzy glitzy Hollywood style combo of sponge, dark chocolate and blackberry brulee in this deliciously decadent dessert.

Advanced Preparation Time: 1 hour, plus overnight freezing.

Cooking Time: 1 hour 10 minutes.

http://uktv.co.uk/index.cfm/uktv/food.recipe/aid/517369

Ingredients

Serves: 6

Metric Cups

For the Blackberry Brulee

300 grams double cream
4 egg yolks
75 grams caster sugar
8 grams gelatine leaves
1 blackberry tea bag (made into 200ml tea)

For the Blackberry and Chocolate Cream

1 blackberry tea bag (made into 60ml of blackberry tea)
50 grams caster sugar
2 egg yolks
115 grams dark chocolate (manjari or other good quality dark chocolate)
400 grams whipping cream
200 grams blackberry jam

For the Sponge Base

1 pre-made chocolate sponge cake (Swiss roll type)
300 millilitres tea

For the Chocolate Glaze

200 grams dark chocolate (good quality)
200 grams whipping cream
100 grams glucose syrup

For the Blackberry Brulee

10⅗ ounces heavy cream
4 egg yolks
2⅔ ounces superfine sugar
¼ ounce sheet gelatin (platinum grade)
1 blackberry tea bag (made into 200ml tea)

For the Blackberry and Chocolate Cream

1 blackberry tea bag (made into 60ml of blackberry tea)
1¾ ounces superfine sugar
2 egg yolks
4 ounces bittersweet chocolate (manjari or other good quality dark chocolate)
14⅛ ounces heavy cream
7 ounces blackberry jam

For the Sponge Base

1 pre-made chocolate sponge cake (Swiss roll type)
11 fluid ounces tea

For the Chocolate Glaze

7 ounces bittersweet chocolate (good quality)
7 ounces heavy cream
3½ ounces glucose syrup

Method

Blackberry and Chocolate Creme Brulee Cake is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The day before serving, make the creme brulee. Set the oven to 120C/gas ¼. Bring the cream to the boil and whisk in the egg yolks and sugar.

Soak the gelatine leaves in cold water until softened. Remove, and squeeze out the excess moisture.

Stir the softened gelatine into the hot blackberry tea to dissolve it, and stir into the egg mixture.

Pour into a dish lined with ovenproof clingfilm and cook for one hour. Leave to cool, and then freeze overnight

To make the chocolate cream, bring the blackberry tea and sugar to the boil then pour over beaten egg yolks at a fast speed.

Melt the chocolate in a bowl set over a pan of simmering water.

Whip the cream until thick, and then add the blackberry conserve.

Gently mix the melted chocolate into the egg mixture, and fold in the blackberry conserve cream.

Brush the chocolate sponge with blackberry tea.

Line the base of a mousse ring with the tea-soaked chocolate sponge then pour some of the chocolate cream over the top. Take the frozen creme brulee from the freezer and layer it on top.

Cover with another layer of soaked sponge and more cream. Pour over the rest of the cream and level with a palette knife. Refrigerate for four hours.

To make the chocolate glaze, melt the chocolate as before.

Heat the cream and glucose to boiling point, then add the melted chocolate. Using a palette knife, spread the top of the cake with the chocolate glaze. Remove the ring from the cake using a blowtorch. Serve decorated with gold leaf and gilded stars.