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Le Cordon Bleu News, 07/07/2014
Chocolate cake with kimchi
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Recipe

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About this recipe

Discover this recipe which is taken from our book Korean Kimchi & Le Cordon Bleu

Recipe - Chocolate cake with kimchi

Serves: 8

In this recipe:

  • kimchi
  • chocolate
  • cocoa powder
  • hazelnuts
  • whipping cream

 

 

   

Ingredients

Chocolate Biscuit (Sponge)
4 egg yolks
60 g sugar
80 g hazelnuts, finely ground
30 g flour
30 g unsweetened cocoa powder
40 g butter, melted
- - - - - - - - - - - - -
4 egg whites
60 g sugar
Sugar Syrup
400 ml water
400 g sugar
- - - - - - - - - - - - -
4 large kimchi cabbage leaves (very lightly spiced)
Chocolate Ganache
200 ml whipping cream
200 g chocolate, finely chopped
50 g butter
- - - - - - - - - - - - -
butter and flour for the cake tin

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Method

  1. Preheat the oven to 180°C (or 160°C convection oven).
  2. Chocolate Biscuit (sponge): Place the egg yolks, sugar, finely ground hazelnuts, flour, unsweetened cocoa powder and melted butter into the bowl of a beater. Combine the ingredients on high speed.
  3. Whisk the egg whites until stiff, gradually adding half the sugar. Continue beating until stiff peaks form and add the remaining sugar (30 g). Carefully fold into the first mixture. Pour into a buttered and floured cake tin (20—22 cm diameter).
  4. Transfer to preheated oven and cook for 35 to 40 minutes. Remove from the oven, unmould and cool on a cake rack.
  5. Lower the oven temperature to 90°C.
  6. Sugar Syrup: Put the water and sugar in a saucepan over low heat. Stir until the sugar has completely dissolved. Bring to the boil. Do not stir after the syrup comes to a boil. Dissolve any syrup crystallized on the inside of the saucepan by brushing cold water down from the rim.
  7. Drain 2 kimchi cabbage leaves and soak in the syrup. Remove and drain again. Spread the leaves on a sheet of parchment paper, transfer to the preheated oven (90°C) and cook for approximately 1-½ hours until dry and crisp.
  8. Cut the 2 remaining leaves into small dice and transfer to the syrup. Bring to the boil and simmer over low heat for 30 minutes. Drain the candied diced kimchi cabbage leaves, reserving the syrup.
  9. Chocolate Ganache: Put the whipping cream into a saucepan and bring to a boil. Pour the hot cream onto the finely chopped chocolate, stirring in the butter until smooth. Cool and divide the ganache into 2 portions (2/3 – 1/3). Set aside.
  10. Slice the chocolate biscuit (sponge) into 3 even layers. Brush the cut surfaces with reserved syrup.
  11. Add the candied diced kimchi leaves to the larger portion (2/3) of ganache. Assemble the chocolate biscuit (sponge): Spread the chocolate ganache filling evenly between each layer. Top with the last layer, cut-side down.
  12. Melt the remaining one-third of chocolate ganache. Pour it evenly over the cake to coat and make it shine.
  13. Decorate with the crispy dried kimchi cabbage leaves as desired.

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