Pierre Hermè makes desserts with flavors that really pop. If it is a fruit dessert then it sure tastes like that fruit. If it’s a rose litchi macaron then it is the essence of the flower and the tropical fruit. His book on chocolate desserts with Dorie Greenspan is a classic and I’ve been cooking from it for years. This one is pure chocolate, deep rich cocoa flavored moist cake for real chocolate lovers.
The original recipe is for what is called a Pavè. This literally means a paving stone or large brick. It refers to the shape of the smallish cakes. Instead of making two cakes I went with one round cake. It’s more convenient and less labor intensive and it was to be taken to a friend’s house for a dinner. So it made more sense and it worked out great.
The cake layers are made with whipped egg whites, egg yolks, all purpose flour, cocoa powder and potato starch. The potato starch is not essential but it is that extra layer of precision I mention with Hermes recipes. It has no gluten and no real flavor. So it helps make the cocoa flavor pop and contributes to a lighter more tender cakes. I think it also helps the cakes suck up more of the caramel syrup.
Seems odd to have caramel syrup in the cake. Wha??? Well, again, it’s a building block. The cake does not taste of caramel. The sugar in the syrup is cooked to almost burnt and then loosened with water and enriched with a bit of butter. When brushed over the cakes and allowed to soak they add bitterness and richness that makes the chocolate more “chocolate-y”.
Apricots are not the first fruit that I think would go with chocolate, black pepper though makes sense. Turns out combined together they both work with chocolate. I simmered dried apricots in water for a few minutes then diced them up. Then I tossed them with ground black pepper and lemon juice.
Last component to make is the rich chocolate ganache. This one is made with a mix of bittersweet and milk chocolates and whipped with a good bit of softened salted butter. Now the cake is ready to assemble.
I sliced the two round cakes in half to get four layers and brushed them generously with caramel, then a layer of soft ganache. I sprinkled some of the apricots over the frosting topped it with a layer of cake and kept going.
The frosting is very rich and gets trickier to apply if it warms up. So before frosting the outside I put the cake in the fridge to let the ganache set very well then I spread the remainder on the outside. After another rest in the fridge I used a fork to “decorate” the edges of the cake with some neat striations. One apricot that I saved after poaching got glazed with a touch of syrup and sat on top of the cake. The cake is best served at room temperature when the ganache is at the perfect creamy texture. So, we let it rest for a bit and dug in.
3 thoughts on “Pierre Herme’s Awesome Rich Chocolate Cake”
Looks great (as well as quite a bit of work). Will need to try the combination with dried apricots. I have an aged muscatel dessert wine (Capricho de Goya) that I think would go very well with this.
Thanks Stefan. It’s not particularly difficult to make as far as fancy desserts go, really has two components, the cake and the ganache. Appreciate the wine suggestion, I should think more of food wine pairing especially desserts. I rarely pair desserts with a wine. Would this wine work with rich dark chocolate desserts in general?
With rich dark chocolate desserts in general I would recommend Pedro Ximenez, which is even sweeter and darker in flavor. It is because of the dried apricot that I expect the moscatel to be great. That particular moscatel has amazing complexity because of the long and complicated aging process.