Saturday, August 11, 2012

Pop Rock Chocolate Cake

I always stumble across recipes which I find interesting, proceed to print/save/email, but which eventually I forget about. There was never a chance that this recipe would endure the same fate - it had me at the words "Pop Rock".

Is there anything else that will universally make people smile with joy, delighting at the crackling and mini-explosions in their mouth? If you had to describe pop rocks in a single word, it wouldn't be sweet, or crackly, it would be "FUN".
Pop Rocks
The recipe itself is quite simple, although I modified it to account for a nut allergy in one of the lucky consumers. I suppose this just gives me an excuse to try it again with a hazelnut base instead - not that I needed any excuse to revisit this. 
To make the base, crush the ginger nut biscuits, then set aside. Melt the white chocolate in a bowl over simmering water,  taking care that the water get in the mixture, and stir in the pop rocks.

White Chocolate and Pop Rocks

Fold in the crushed biscuits, then press the mixture into the bottom of a 20 inch cake tin. Refrigerate for at least 2 hours, until hard.

Pop Rock Base

To make the mousse, chop the chocolate into small pieces and place in a metal bowl. Bring 150ml of the cream to the boil in a small saucepan. Pour it over the chopped chocolate and stir extremely gently until all the chocolate has melted, watching carefully to ensure it doesn’t take on a granular texture. Add the salt to taste. 

Chocolate and Cream

Once the chocolate cream has cooled to room temperature, lightly whip the remaining 250ml cream to soft peaks, but do not overwhip. 

Whipped Cream

Fold into the chocolate mix. Pour over the base in the tin and place in the fridge to set for two hours.

Chocolate Mousse

To make the glaze, chop up the chocolate and set aside. Place the water, coffee beans and salt in a pan, whisk in the cocoa powder, then set over a medium heat and simmer for about 3 minutes. 

Meanwhile, put the sugar in a small pan and melt over a medium heat. Unrefined sugar will caramelise quickly, so keep an eye on it; when it does, pour over the coffee and cocoa mix — stand back, as it will bubble and spit. 


Beat in the chopped chocolate and, when melted, pass through a fine sieve. 

Chocolate Glaze

When cool, but still liquid, pour over the mousse to your preferred depth and return the cake to the fridge to set. To serve, run a hot knife around the inside of the ring before removing the cake. When slicing it, again make sure the blade of the knife is nice and hot.


Heston Blumenthal’s popping-candy chocolate cake

Adapted from Chubby Hubby

Ingredients:

Popping-Candy Base

  • 120g ginger nut biscuits
  • 40g white chocolate
  • 60g popping candy

Chocolate Mousse

  • 350g dark chocolate
  • 400ml double cream
  • Pinch of salt

Chocolate Glaze

  • 20g dark chocolate
  • 120ml water
  • 8 whole coffee beans
  • Couple of pinches of salt
  • 30g cocoa powder
  • 70g caster sugar

Method:

  1. To make the base, crush the ginger nut biscuits, then set aside. Melt the white chocolate in a bowl over simmering water,  taking care that the water get in the mixture, and stir in the pop rocks. 
  2. Fold in the crushed biscuits, then press the mixture into the bottom of a 20 inch cake tin. Refrigerate for at least 2 hours, until hard.
  3. To make the mousse, chop the chocolate into small pieces and place in a metal bowl. Bring 150ml of the cream to the boil in a small saucepan. Pour it over the chopped chocolate and stir extremely gently until all the chocolate has melted, watching carefully to ensure it doesn’t take on a granular texture. Add the salt to taste. 
  4. Once the chocolate cream has cooled to room temperature, lightly whip the remaining 250ml cream to soft peaks, but do not overwhip. Fold into the chocolate mix. Pour over the base in the tin and place in the fridge to set for two hours.
  5. To make the glaze, chop up the chocolate and set aside. Place the water, coffee beans and salt in a pan, whisk in the cocoa powder, then set over a medium heat and simmer for about 3 minutes. Meanwhile, put the sugar in a small pan and melt over a medium heat. Unrefined sugar will caramelise quickly, so keep an eye on it; when it does, pour over the coffee and cocoa mix — stand back, as it will bubble and spit. 
  6. Beat in the chopped chocolate and, when melted, pass through a fine sieve. When cool, but still liquid, pour over the mousse to your preferred depth and return the cake to the fridge to set.
  7. To serve, run a hot knife around the inside of the ring before removing the cake. When slicing it, again make sure the blade of the knife is nice and hot.
Pop Rock Chocolate Cake


4 comments:

  1. Hahahaha I fooled around with the stuff last week, best if pop rocks put on dry cake rather than moist or creamy bits - more enjoyable!! :)

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    Replies
    1. Agreed, that's why then ended up in the crust. You should fool around more with the stuff - we all should :D

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  2. Seems like pop rocks are coming a come-back - good, I say!

    ReplyDelete
  3. Pretty sure you just made the happiest recipe in the world there.

    ReplyDelete