9½ouncesdark chocolate good quality chopped300 grams
FOR THE WHITE CHOCOLATE GANACHE
6½tablespoonsfresh whole cream100 ml
6½ounceswhite chocolate chopped200 grams
EXTRAS
4tablespooninstant coffee
Instructions
FOR THE CHOCOLATE PASTRY
In a large bowl, mixing bowl or food processor bowl add the flour, salt, baking powder, sugar and sifted cocoa (it can be sifted directly into the bowl), mix together with a whisk.
Add the egg, yolk and butter, combine with the flat beater, pulsing or with a fork or clean hands until almost combined.
Move to a lightly floured flat surface and gently knead a couple of times just to bring it together. Wrap the dough in plastic and refrigerate 30-60 minutes.
FOR THE ITALIAN CREAM FILLING
In a medium pot add the milk and vanilla heat over medium heat. In a small bowl add the egg yolks and sugar, beat lightly with a fork, add the sifted flour and corn starch and continue to beat lightly together. Add a little hot milk and whisk together until combined. When the milk boils add the egg mixture. Cook together, whisking continuously until the mixture becomes dense and creamy (this happens quite quickly). Remove from the heat and pour the mixture into a bowl, cover with plastic wrap (making sure to touch the mixture with the plastic wrap) and let cool.
FOR THE DARK CHOCOLATE GANACHE
Either by bain-marie or microwave, melt the chopped dark chocolate and cream until the chocolate has melted, stir to combine well. It should be smooth and creamy. Let cool, set aside ¼ cup.
PUTTING THE CAKE TOGETHER
Pre-heat oven to 345F / 175C. Grease and flour or spray an 8 inch/20cm springform cake pan.
Remove the cream filling from the fridge, add the dark chocolate ganache (minus the ¼ cup set aside) and the instant coffee, whisk together until smooth and creamy.
Remove the dough from the refrigerator and roll out the pastry to a circle (about ⅛ inch thicken more or less), fit the pastry into the prepared pan, be sure to cover almost to the top of the pan (leave about a ¼ inch free from the top). Fill the pastry shell almost to the top of the pie shell with the cream filling.
Bake for approximately 35 minutes (filling will be a little wobbly). Let cool completely (I refrigerated mine for about 30 minutes to help cool it down). When cake is completely cool pour the white chocolate ganache on top of the cake. It is important to make sure the cake is completely cool before you pour the white chocolate on top or when you cut the cake the white chocolate won't be set.
FOR THE WHITE CHOCOLATE GANACHE
Either by bain-marie or microwave, melt the chopped white chocolate and cream until the chocolate has melted, stir to combine well. It should be smooth and creamy.
FOR THE DECORATION
Fill a small pastry bag with the small tip for writing with the remaining dark chocolate ganache, starting in the centre draw a spiral until you reach the crust, with a pointed kabob stick, again starting in the centre pull a straight line until you reach the crust, do this until you form a cross and then pull a line diagonally in between each of the cross lines. Cut small pieces because this cake is quite rich. Enjoy!