Branch Crunch Cake

Serves: 6

Citlalli Gibson

1 January 1970

Based on User reviews:

51

Spice

46

Sweetness

46

Sourness

38

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1.333333 cups

Heavy Cream (plus more if needed)

3

Egg Yolks

1 cup

Orange Juice

2 cups

Sugar (confectioners')

1 cup

Cake Flour

1 cup

Milk

1 tsp

Egg White (dry)

3 cup

Granulated Sugar

2

Cardamom Seeds

2 tsps

Corn Syrup

1 tsp

Instant Coffee

2 tsps

Unsalted Butter

2 cups

Flake (feuilletine)

Directions:

1

Embellish the corner of each cake with gold leaf

2

Special equipment: 3 disposable piping bags and silicone mold/baking pans with 2 1/2-by-1/2-inch rectangular cavities For the gianduja orange cremeux: Place the gelatin sheets in a cup with ice water to bloom

3

Put the gianduja in a heatproof bowl

4

Whisk the heavy cream and egg yolks together in a medium saucepan and cook, stirring, until the mixture registers 185 degrees F on a candy thermometer

5

Add the bloomed gelatin, pour over the gianduja and stir until smooth

6

Add the orange zest and juice and blend with an immersion blender

7

Refrigerate the mixture until set up to a thick and smooth consistency, about 30 minutes

8

For the orange hazelnut sponge: Preheat the oven to 370 degrees F

9

Line a baking sheet with parchment paper

10

Combine the hazelnut flour, confectioners' sugar and cake flour in a large bowl

11

Mix the cream and milk together in a bowl and add to the dry ingredients

12

In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the dry egg whites and half of the granulated sugar until soft peaks form, then add the rest of the sugar and whip to a stiff-peak meringue

13

Fold the flour mixture and orange zest into the meringue

14

Spread the batter on the prepared baking sheet and bake until golden brown, 10 to 12 minutes

15

Allow the sponge to cool to room temperature before refrigerating for 15 minutes

16

For the chocolate whipped cream: Put the dark chocolate in a heatproof bowl

17

Bring the cream to a boil in a small saucepan and then pour over the chocolate

18

Stir until the chocolate is melted and thoroughly mixed in with the hot cream

19

Transfer to a container and refrigerate until cold

20

For the coffee ganache: In a medium pot, combine the cream, crushed coffee beans, cardamom and orange zest and bring to a boil over medium heat

21

Remove from the heat and immediately cover with plastic wrap

22

Let steep for 10 minutes, then strain to remove the solids

23

Add additional cream as needed to bring the total amount back to 1 1/3 cups

24

Add the corn syrup and instant coffee and return the mixture to a boil

25

Combine the chopped dark and milk chocolate couverture in a heatproof bowl

26

Pour the hot cream mixture over the chocolate and set aside, undisturbed, for 1 minute

27

Using a spatula, stir in small circles from the middle and gradually moving out in wider circles, making an emulsion

28

Cool to 94 degrees F on the counter

29

Blend in the butter using an immersion blender

30

Cover with plastic wrap and let cool to 88 degrees F

31

To finish the chocolate whipped cream, put the cold chocolate cream in the bowl of an electric mixer and whip to medium peaks

32

To serve: Transfer the chocolate whipped cream, gianduja orange cremeux and coffee ganache to 3 separate piping bags

33

Cut the sponge into 20 pieces that are the same size and shape as the molds

34

Pipe some gianduja orange cremeux into each mold and top with a piece of sponge

35

Pipe a thin layer of the coffee ganache next, followed by a sprinkling of the feuilletine

36

Place the filled molds in the freezer and allow to set for 3 hours

37

Remove the cakes from the molds and pipe a squiggle shape with the chocolate cream over the entire top of the cakes to resemble a branch