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Blackberry and Chocolate Creme Brulee Cake

A community recipe by

Not tested or verified by Nigella.com

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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 ounce 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.
  • 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 sheet gelatin (platinum grade) 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.
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