![]() ![]() I hate to sound like a broken record, but this layer was also pretty straight forward. This layer too was pretty straight forward – we didn’t deviate from the recipe and it produced a wonderfully light and fluffy chocolate cake. ![]() I did however get a bit of ribbing for my inability to cut straight! You be the judge □ We followed the recipe exactly on this one and the end result was super yummy (we got samples :D). We didn’t leave it long enough before checking and some of the chocolate moved, resulting in an uneven surface that we then had to try and even up. I’d also suggest leaving this for a few hours in the fridge to set. ![]() Also, keep the cream siphon sitting in some warm water so that it will keep the chocolate warm and liquid when you pour it in. vacuum cleaner plugged in, vacuum bag open and ready to go) so you can work quickly. Some tips for this one – whilst this layer wasn’t ‘hard’ to do, it is fiddly, so it is best to have all your ingredients/equipment ready to go (i.e. The whole idea of using a cream siphon to aerate chocolate and then a vacuum cleaner to further aerate it is a bit crazy, but it totally works, as the photo below will attest to! Aero Bar, eat your heart out. Wow, this was the COOLEST THING EVER! Well that is until I got to spray chocolate later on… If you’ve never made aerated chocolate before, you should definitely give it a go, even if just to make aerated chocolate – it doesn’t have to form part of a cake. Woo! We were on the same wavelength! So here’s a run down of the layers. “The aerated chocolate,” I replied excitedly. “Which layer do you want to do first?” asked Suzanne. So day one rolls around, we’ve got everything we need set out and we’re ready to get our bake on! As the chocolate Heston suggested was either not available here, or far too expensive for the quantities we needed, Suzanne consulted Duncan for alternatives and we ended up using a mixture of Lindt Ecuador, Callebut, Weiss ebene noir and Monsieur Truffe Grenade. For the rest of the stuff we went on a shopping expedition to Simon Johnson and The Essential Ingredient. Essentially, the recipe involves making six layers, assembling them and finishing it with chocolate spray.īetween us we had most of the ingredients and equipment, other than the cream siphon and spray gun, which we were able to buy and borrow respectively. As it had been a few months since my last big baking challenge making Adriano Zumbo’s V8 cake (before the blog), I jumped at the chance for another baking challenge.Īs it is quite long, I won’t re-hash the recipe, but if you are interested in seeing it, here is a link. So how did it all come about you ask? Well, I first met Suzanne from Essjay Eats through the wonders of Twitter (I know, I know, I was very anti Twitter once upon a time, but now I’m a big fan) and she said she really wanted to try making the BFG. So some of you know that I spent a crazy three days of the Easter weekend making Heston Blumenthal’s Black Forest Gateau (BFG) from his In Search of Perfection series and some of you don’t. ![]()
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