Elsa by Richard Hawke

(This recipe appeared in the Summer 2022 issue of Pastry Arts Magazine)

I love pairing dark chocolate and sour cherries. I have been working hard recently to improve my vegan chocolate mousse and after I found the perfect recipe, I wanted to create this dessert. It is very simple, but when done well it is impossible to guess that it is vegan. This, in my opinion, is how vegan pastry should be done. The focus should be on the visual, textures and flavors.

Yield: 16 petits gateaux

Chocolate Cake

• 52 g Weiss Galaxie Noir 67% couverture
• 77 g grapeseed oil
• 21 g invert sugar
• 265 g water
• 147 g all-purpose flour
• 25 g cornstarch
• 21 g cocoa powder
• 10.5 g baking powder
• 2.1 g potato protein (Louis François)
• 3.5 g salt ‘fleur de sel’
• 84 g caster sugar

1. Melt couverture with oil and invert sugar to 100-104˚F (38-40°C). Add a small amount of the water before pouring onto dry ingredients. Whisk, and gradually add remaining water, making sure that no lumps form.

2. Spread to 4 mm thick with Raplette onto a silicone mat. Bake at 338˚F (170°C) for 8-10 minutes. Cool before cutting 5 cm diameter discs for assembly.

Sour Cherry Coulis

• 426 g sour cherry purée (Capfruit)
• 15 g water
• 8.5 g pectin 325NH95 (Louis François)
• 50 g superfine granulated sugar

1. Heat purée with water to 122˚F (50°C). Add pectin mixed with sugar and blend before heating to 185˚F (85°C). Pour 15 g per insert into 5 cm diameter silicone molds. Place chocolate cake disc and lightly press before blast freezing.

Li Chu 64% Mousse

• 411 g water, divided
• 3.5 g pectin 325NH995 (Louis François)
• 0.7 g calcium lactate (Louis François)
• 21 g inulin (Louis François)
• 210 g Weiss Li Chu 64% couverture(Weiss)
• 3.5 g pea protein (Louis François)
• 0.2 g xanthan gum (Louis François)
• 49 g inulin (Louis François)

1. Heat 310 g of the water to 122˚F (50°C). Add the pectin mixed with calcium lactate and inulin before blending with a hand blender. Heat to 185˚F (85°C) and pour onto couverture. Emulsify with hand blender and cool to 95-104˚F (35-40°C).

2. Blend the remaining 101 g water with the pea protein, xanthan gum and inulin before whipping to form a creamy meringue. Fold a small amount of the meringue into the cooled chocolate base. Fold back into remaining meringue to finish. Pour into disc molds and place insert inside, smooth the top and blast freeze for finishing.

Cocoa Glaze

• 150 g glucose
• 407 g water
• 210 g superfine granulated sugar, divided
• 120 g cocoa powder
• 8 g pectin X58 (Louis François)
• 2 g calcium lactate
• 100 g coconut oil
• 3 g liquid sunflower lecithin

1. Heat glucose with water and 150 g of the sugar to 122˚F (50°C). Add cocoa powder mixed with pectin, calcium lactate and remaining 60 g caster sugar. Heat to 185˚F (85°C) before pouring onto coconut oil and lecithin. Emulsify with hand blender and refrigerate for use.

Finishing

Unmold and glaze with Cocoa Glaze melted to 95-104˚F (35-40°C) and place onto support (cake board or a platter). Place chocolate logo stamp on top to finish.

About Richard Hawke

Chef Richard Hawke is a gluten-free guru whose pastry quest is constantly evolving. His current research has him focused on lactose-free and various vegan products. Find more information at richardhawkepastry.com or on Instagram at @richardhawkepastry.