This cake filling does not require baking and is a rich silky chocolate filling with whipped cream topping and chocolate shavings.
Performance: 1-9″PIE Preparation time: 4 HOURS Cooking time: 25 MINUTES Total time: 4 HOURS 25 MINUTES

Ingredients For the bark

  • 1 1/4 cups (150 gr) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/3 cup (75 g) butter or cold butter, cut into small pieces
  • 2-4 tablespoons (30 ml-60 ml) ice water
  • For filling
  • 1 cup (220 gr) unsalted butter, at room temperature
  • 1 1/2 cups (294 gr) granulated sugar
  • 4 ounces unsweetened chocolate, melted and slightly cooled (use ghiradelli 100% chocolate)
  • 2 teaspoons vanilla extract
  • 2 tablespoons (13 gr) cocoa powder (optional, but intensifies the flavor and color of chocolate)
  • 1/4 teaspoon instant espresso powder (optional, but intensifies the flavor of chocolate)
  • 4 large eggs, ambient temperature (* use pasteurized eggs to eliminate the risk of foodborne diseases)

For topping

  • 1 cup (237 ml) thick, cold whipped cream
  • 1 teaspoon vanilla extract
  • 1/3 cup (40 gr) powdered sugar chocolate chips, optional

Instructions For the bark

  1. Preheat the oven to 400 degrees F (200 C).
  2. In a large bowl, mix together the flour and salt. Add the butter or butter to the bowl and cut with a dough cutter until thick flour is felt.
  3. Add ice water 1 tablespoon at a time while gently stirring until the dough begins to form a ball.
  4. Gently tap the cake dough on a disc and wrap it in plastic. Cool in the refrigerator for 30 minutes.
  5. Gently spread the bark over a lightly floured surface until it has a circle of about 12 inches. Place the dough in the cake pan and pull up the edges so that it falls into the plate naturally. Don’t stretch it to fit. Set the edges as you like (watch the video to see how I shape it). Attach the dough by drilling with a fork several times around the bottom and sides.
  6. Place a piece of parchment paper in the crust and fill it with dried beans, rice, or tart weights.
  7. Bake in the bottom third of the oven for 20 minutes. Remove the weights from the cakes and put them back in the oven for 5 more minutes, or until the crust is golden brown.
  8. Allow to cool completely on a rack before filling.

For filling

  • In the bowl of a standing mixer equipped with a paddle attachment (be sure not to use a whisk attachment), whisk the butter and sugar at medium-high speed until soft and fluffy, about 3-4 minutes.
  • With the blender still working, pour the cooled melted chocolate into the butter/sugar mixture. Add vanilla, cocoa powder and powdered espresso if used. Scrape the bowl.
  • Add the eggs one at a time, beating for 5 full minutes between each addition (20 minutes in total) at high speed. The full mixing time of 20 minutes, 5 minutes for EACH egg, is necessary to obtain the silky texture and for the cake to settle.
  • Pour the filling into the cooled crust and let it sit in the refrigerator for at least 4 hours and up to 2 days before serving.

Up to the top

  • Pour the thick cream and vanilla into the bowl of a standing mixer with the whisk attachment or in a large bowl with a hand blender. Beat at high speed and slowly pour the powdered sugar until the whipped cream reaches stiff peaks.
  • Top the cake with whipped cream and chocolate shavings or curls.
  • Notes
  • Filling recipe adapted from Martha Stewart’s French silk cake recipe
  • Disclaimer: Consumption of raw or undercooked eggs can increase the risk of foodborne illness, especially if you have a medical condition. Use pasteurized eggs to reduce your risk.

This article and recipe adapted from thisĀ site

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