My key ingredient: butter

One of the most important ingredients for a perfect cake is the butter.

Manfred Kohlen, regional senior advisory chef at Anchor Food Professionals, says: “One of the most important ingredients for a perfect cake is the butter. Pure butter from pasture-fed cows has this natural, delicate mouthfeel, which is beautifully smooth with a velvety texture. It also has a unique, creamy taste that elevates and brings out the best in any flavour it accompanies. Coupled with a good, stable whipping cream, which can consistently hold the cake’s volume, texture and appearance for prolonged periods, you’ve got the perfect cake which tastes as good as it looks. This recipe was created by Mais Al Mahsiri, who won our Baked With Goodness competition, and customised by us. It’s available to try at Revo Cafe, Mövenpick Hotel Ibn Battuta until May 15, so you can compare how yours turns out.”

Flourless chocolate cake with coffee mousse (Serves 8 to 10)

Ingredients and method for the flourless chocolate cake

110g butter

150g semi-sweet chocolate

60g egg yolk

10g cocoa powder

90g egg white

100g sugar

Pinch of salt

Melt the butter and chocolate in a double boiler at 400C.

Fold in the egg yolk and sieve cocoa powder into the melted butter-chocolate.

Add the salt to the egg white and begin to whip until it foams.

Gradually sprinkle in the sugar, preparing a smooth meringue.

Fold the meringue into the chocolate until it is homogenous.

Cast the batter into a prepared baking tin and bake at 1800C for 18 minutes.

Ingredients and method for the coffee mousse

160g milk

40g egg yolk

100g sugar

12g corn starch

Vanilla extract

5g instant coffee

250g whipping cream

5g gelatine powder

25g water

Prepare a custard from the milk, yolks, sugar, corn starch, vanilla essence and instant coffee.

Whip the cream to a soft peak and set aside.

Soak the gelatine powder in cold water for 15 minutes. Heat in the microwave until fully melted. Add the melted gelatine to the custard and homogenise. Fold in the soft peak whipping cream until consistent.

Ingredients and method for the salted caramel

200g caster sugar

90g salted butter

120g whipping cream

Pinch of salt

Melt the caster sugar gradually in a saucepan on low heat.

Once all the sugar is fully melted and has gained a light caramel colour, add the butter to the caramel followed by the salt and cream, stir until homogenous.

Cast on top of the flourless chocolate sponge and let it cool.

Ingredients and method for the crispy feuilletine base

300g feuilletine

125g dark chocolate

125g milk chocolate

50g nougat or praline paste,
or Nutella

Melt the chocolates with the praline paste or Nutella. Stir in the feuilletine crisps. Press the paste into the cake base

Ingredients and method for the chocolate glazing

300g sugar

300g glucose

150g water

30g gelatine

200g condensed milk

300g couverture chocolate

Bring the water, sugar and glucose to a boil.

Soak the gelatine in the cold water until fully dissolved and heat in the microwave until it melts. Add the condensed milk to the syrup. Add the melted gelatine to the chocolate.

Homogenise and cool down to 300C.

Cast over the cake to glaze.

Store in the refrigerator for at least 4 hours.

_____________________

Read more:

_____________________