Sir Nicholas’s Deathday Party: Burnt Chocolate Cakes

ingredients:

chocolate cake

• 2oz / 1/3 cup / 60g – dark chocolate chips
• 3/4oz / 2 tbsp / 20g – extra brute cocoa powder
• 6oz / 3/4 cup / 170g – boiling water
• 2oz / 1/3 cup + 1 tbsp / 60g – all purpose flour, sifted
• 1.5oz / 1/3 cup / 50g – cake flour, sifted
• 1/2 tsp – baking soda
• 1/2 tsp – salt
• 4oz / 1 stick / 115g – unsalted butter, room temperature
• 5oz / 3/4 cup / 140g – dark brown sugar
• 2 large eggs, room temperature
• 2oz / 1/4 cup / 60g – sour cream
• 1 tsp – vanilla extract

buckwheat graham cracker

• 5oz / 1 cup / 140g – all purpose flour, sifted
• 3.5oz / 3/4 cup / 100g – buckwheat flour
• 1.5oz / 1/4 cup / 45g – dark brown sugar
• 1/2 tsp – salt
• 1 tsp – cinnamon
• 1 tsp baking powder
• 3oz / 1/4 cup / 85g – honey
• 1 tbsp – molasses
• 1 – egg, large
• 2 tbsp – vegetable oil
• 2 tbsp – milk
• 1/2 tsp – vanilla extract

marshmallow fluff

• 2oz / 1/4cup / 55g – water
• 5oz / 3/4cup/ 140g – granulated sugar
• 4oz / 1/2cup / 115g – corn syrup
• 1/2 tsp salt
• 3 – large egg whites
• 1/2 tsp – cream of tartar
• 1/2 tsp – vanilla extract

equipment:

• round cookie cutters, 1 3/4″ in diameter
• silikomart silicone globe molds or a 9×9 baking pan
• piping bag
• medium round piping tip, Ateco 807
• torch

directions:

1. graham: Combine the graham cracker dries (all purpose flour, buckwheat flour, sugar, salt, cinnamon, and baking powder) in a mixing bowl fitted with a paddle attachment. In a separate bowl, combine your egg, molasses, honey, oil and vanilla extract. On medium speed, add the wets to the dries and mix just until it forms into a ball. Add milk if the mixture is dry. Wrap with plastic wrap and refrigerate for 30 minutes.
2. cake: While the dough is resting, start to prepare the chocolate cake by combining the cocoa powder and water.  Mix until the powder has dissolved and set aside to cool. In a double boiler or microwave, melt the chocolate chips just until smooth.
3. Preheat the oven to 350F.  Lightly grease your silicone mold or baking pan.
4. In an electric mixer with a paddle attachment, cream together the softened butter and sugar. Incorporate the eggs one at a time along with the vanilla extract. Mix in the melted chocolate chips and sour cream until combined. Combine your dries and add it to the wets in two to three additions. Alternate with cocoa and water mix.
5. Pour your batter into the prepared molds and bake for 15 minutes or until a toothpick comes out clean when inserted.
6. graham: Roll out your buckwheat dough in between two sheets of large parchment paper.until it’s 1/8″ thick.  You can easily roll it out on a floured surface but this way is much cleaner. Punch out circles with the 1 3/4″ round cookie cutter.  Place the rounds on a sheet pan and bake for 20 minutes or until it’s golden on the edges.  You can roll out the scraps again once to get more circles.
7. marshmallow: While the cake and crackers are cooling, prepare the marshmallow fluff by combining the water, sugar, and corn syrup in a small pot.  Place it over medium heat and let it come to a boil. In an electric mixing bowl fitted with a whisk attachment, whisk the egg whites on medium speed until it bubbles start to form.  Add the cream of tartar and and salt and whisk until a thick layer of foam forms on top.  Heat the sugar mixture to 240F.  Turn your mixer to high and carefully stream in your sugar against the side of the mixer bowl.  Add the vanilla extract. Keep the mixer on high speed until the marshmallow fluff is at room temperature.

arrange:

• Top each graham cracker with a piece of chocolate cake. If the cakes have a problem sticking, place a dab of marshmallow fluff to help it stick.
• Bag the marshmallow fluff with the a medium around piping tip (ateco 807), and pipe onto each cake.
• Toast each cake with a torch until golden.