From Dominique Ansel's MasterClass

Chocolate Cake Finishing: Assembly & Presentation

Learn how to assemble the cake, coat it with a stunning, slate-black mirror glaze, and top it with mini meringues for a finished dessert as intricate as it is whimsical.

Topics include: Dark Chocolate Mirror Glaze • Glazing the Cake • Decorating the Cake • Plating the Cake

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Learn how to assemble the cake, coat it with a stunning, slate-black mirror glaze, and top it with mini meringues for a finished dessert as intricate as it is whimsical.

Topics include: Dark Chocolate Mirror Glaze • Glazing the Cake • Decorating the Cake • Plating the Cake

Dominique Ansel

Teaches French Pastry Fundamentals

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Preview

This kind of cake is the cake I love. It's the French style cake. It's very shiny and it's very beautiful. This cake is going to be frozen, and then we're going to pull it, glaze it, and decorate it. When you look into it, you can actually see your reflection. I really want you to bring this to your next party and let this be the showstopper for everyone. We now have everything ready to build our chocolate cake-- our chocolate [INAUDIBLE] our chocolate mousse, and I'm going to show you how to assemble everything together. So timing is very important. Make sure you make your chocolate mousse when everything else is ready. We're going to start with a simple half sheet tray with parchment paper on the bottom. What I like to use to build my cakes is actually a cake ring. I think they are a lot more flexible than a regular cake pan. I always use acetate roll inside the cake ring. So this acetate roll is about the same size of the cake ring right now, but you can also build it higher if you like. That's why I like to use cake rings, because it's fairly flexible. So this roll is placed inside the ring, and then I just cut the right size. This piece if acetate inside is going to help me unmold the cake very easily so it won't stick to the cake ring. So this kind of cake is that cake I love. It's the French-style cake, with a very light, thin sponge, and a light chocolate mousse. So it's very different than classic American cake. The classic American cake will have a denser cake and buttercream. For this style of cake, you'll have to work a few days ahead of time. Once you're done with it, put it in the freezer, unmold it, and then finish it. So there's a lot of different textures that goes inside the cake. It's a little more intricate. It's a little bit more delicate. And it's the kind of cake I grew up eating. So now for the build of the cake. We've placed our cake ring and our acetate on the side of the ring. We're going to place our first chocolate sponge inside the cake ring, and push it all the way to the bottom. So this should fit perfectly, since we'll cut it in the inside of the cake ring. Then next step, what I'm going to do here is to actually soak the sponge with some rum syrup. So this is a fairly easy syrup, it's a simple syrup. It's an equal part of sugar and water, and then this one was spiked up with a little bit of rum. Make sure you put enough rum so you can actually taste it. If you don't want any alcohol, you can also flavor it with orange blossom, a little bit of [INAUDIBLE] water, which work perfectly as well. So what I do here is I just dip the brush in the syrup and I gently dab the sponge to make sure that it's moist enough. So I start from the outside, and I always go towards the center. You'll be able to find the recipe for this soak in the workbook. So you don't necessarily have to soak this cake. It's actually pretty moist by itself. But I like to add a little syrup that is flavored...

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

From Dominique Ansel Masterclass I've learned a lot of secrets which for sure will help me improve my activity in the kitchen. Moreover, I still have in my mind his encouraging words from the first and the last episode.

Dominique's calmness and love for pastry is really inspiring and comforting. I feel really uplifted with his last 2 lessens about creativity. He is so real and precise. And the way he is happy with his own bakes, his smile with the first bite ... true essence! Thank you Dominique and masterclass! I will practice my croissants! Love and dedication in pastry, that's the main lesson. Petra

A new appreciation for attention to details as part of the creative process.

Excellent course. Worth the membership if it were the only class I took.

Comments

Ines S.

This is an amazing cake! If lust has a flavor and taste, this for sure is one of its many expressions. What a rich delicacy! Can´t tell what I love the most from this recipe: the delicious biscuit, the perfect mousse, the vibrant and tasty glaze or the mini me´s. Each one on their own has a joyful flavor and texture; all together, are delirium in your palate, a most decadent combination. I did it in small dome shapes, each one of them differently finished.

tessa S.

Thank you Dominique Ansel for your amazing master class! Excited to keep learning !

Vivienne Y.

Hello Everyone, I'm wondering if anyone could share some insight to three questions I have: 1. GELATIN - What is the equivalent of gelatin powder if I were to use gelatin leaves? I seem to have produced a thinnish glaze. I used 8g of gelatin leaves, i.e. 4 sheets. I thought Chef said there were details on leaves in the Workbook, but I'm not sure I saw anything there. 2. MOUSSE - I seemed not to have the mousse slide down to the side of the cake, so that after being frozen, there was a distinct biscuit layer on the girth. I noticed Chef Dominique's side was completed coated with mousse, even though his biscuit tucked very tightly against the acetate. The glaze wasn't exactly pretty, but the mini me's covered it. Phew! 3. MINI MERINGUES - Not sure how to pipe the Mini Me's without the top bit falling down into a little curlicue. I cut most of fallen tip manually, but that's cheating :) Sharing with all of you my cake! Thank you, Chef Dominique! Thank you, Masterclass!

Juanita F.

Dominique Is an amazing tutor, everything explained in deatil and I love he always gives extra tips .

Marcia B.

For some reason I get an error message when I try to download the .pdf for lesson #12, cake finishing. Can this be remedied?

Felix N.

Made this for Valentine's day. Came out absolutely beautiful, and absolutely delicious. Everybody loved it. Thanks so much!

Ala M.

I am preparing to make the cake this weekend, but trying to figure out how long the cake will need to thaw before serving. Any advice on how long it needs to thaw and if it should be done in the fridge or at room temperature? I imagine the cake will be too hard and cold right out of the freezer, and you want to enjoy smooth and creamy mousse rather than hard and cold one. Thanks!

Sylvia S.

I loved this recipe! I was skeptical about no sugar in the mousse but worked out just perfect! The glaze was too beautiful to cover with merengue. I used a 6”cake mold, made 2 cakes, saved 2 discs for future and still had left over for an experiment. Definitely will cut the cake recipe in half next time.

A fellow student

The glaze is so beautiful that it seems a shame to cover it all with the mini-meringues.

Sally T.

This was a huge hit in my family. Since this was for practice and there are only three of us to eat it, I made 2 4" mini cakes using half the recipe. Couldn't wait for the acetate sheet and didn't have cake rings but this worked well in my 4" springform cake pans. Tried one by lining sides with parchment paper (works fine but unless it ends at exactly the same height as pan you can't get the top smooth as it's not stiff enough to fill to brim and smooth with spatula) and left one alone - works perfectly and able to make a smooth top by running blade across top of pan. Taste was fantastic but lessons learned: mousse - need to make sure the ganache is still warm enough to melt gelatin and very pourable when adding to cream. As Chef Ansel says, very easy to over whip cream for mousse, stop while still very soft. Delicious even if you don't get it quite right, but texture will be a little different. Using leftover cake scraps with last lesson's pastry cream, jam and ganache layered in a wine glass was a big winner with my daughter. No idea why some of the pictures post sideways.