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Venetian chocolate cake with star anise gelato
You’ll need to begin this recipe a day ahead.
“I love the Venetian chocolate cake at Assaggio Ristorante. It’s the next best thing to being in Venice – maybe better. Please publish the recipe.”
Diane Goulis, Adelaide, SA
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Venetian chocolate cake with star anise gelato
Serves
14
Cooking Time
Prep time 25 mins, cook 45 mins (plus infusing, chilling, freezing)
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220 gm
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almond meal
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200 gm
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dark chocolate (55% cocoa solids), finely chopped
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175 gm
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softened butter
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175 gm
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caster sugar
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11
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eggs, separated
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80 ml
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amaretto
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For dusting:
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plain flour
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| Star anise gelato |
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675 ml
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pouring cream
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4
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star anise
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170 gm
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caster sugar
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2
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egg yolks (about 70gm)
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| Chocolate sauce |
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75 gm
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caster sugar
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65 ml
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pouring cream
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200 gm
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dark chocolate (55% cocoa solids), finely chopped
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1
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For star anise gelato, bring cream and star anise to just below a simmer in a saucepan over low heat, refrigerate overnight to infuse.
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2
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Whisk sugar and yolks in an electric mixer until doubled in size (3-5 minutes). Strain cream through a fine sieve into a saucepan over low heat, whisk in yolk mixture, then stir continuously until mixture thickly coats the back of a wooden spoon (or reaches 75C on a sugar thermometer; 8-10 minutes). Transfer to a bowl placed over ice, stir occasionally until cool (15-20 minutes), freeze in an ice-cream machine until required. Makes about 750ml.
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3
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Meanwhile, preheat oven to 160C. Scatter almond meal on a baking tray and roast, stirring occasionally, until golden and toasted (3-5 minutes). Set aside to cool.
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4
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Melt chocolate in a heatproof bowl placed over simmering water, stirring occasionally until glossy (2-3 minutes) and set aside.
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5
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Beat butter and sugar in an electric mixer until pale and creamy (3-5 minutes). Add yolks one at a time, beating well after each addition. Add chocolate, amaretto and toasted almond meal, stir to combine, transfer to a bowl, set aside.
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6
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Whisk eggwhite in an electric mixer to soft peaks (2-4 minutes). Fold into chocolate mixture with a metal spoon until incorporated, then spoon into a 25cm-diameter buttered and floured springform pan lined with baking paper. Bake until just cooked through (40-45 minutes), cool slightly (10 minutes), release sides of pan and cool to room temperature.
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7
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Meanwhile, for chocolate sauce, combine sugar and 125ml water in a small saucepan over medium heat, stir to dissolve sugar, bring to the boil, then remove from heat to cool slightly. Meanwhile, bring cream to the simmer in a small saucepan over low heat. Whisking continuously, add chocolate a little bit at a time, mixing until smooth and glossy. Add sugar syrup, whisk to combine, serve warm over Venetian chocolate cake with star anise gelato.
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This recipe is from the August 2010 issue of Australian Gourmet Traveller.
RECIPE Assaggio Ristorante, Adelaide
PHOTOGRAPHY William Meppem
STYLING Geraldine Munoz and Alice Storey
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