taoke
Celebrate 50
whipple-scrumptious
years of Roald Dahl’s
m
Ingredients:
Charlie and the Chocolate Factory
with
1 quantity of Dark
Chocolate Sponge mixture
(see below)
1 quantity of Truffle
Ganache (see below)
1 quantity of Royal Icing
(see below)
Just Desserts
For extra decoration:
500g marzipan (200g for
the board, approx 275g
for the OLs and 25g for
the golden tickets)
Food Colourings: purple,
rose, white, black & green
1 sheet of gold leaf or gold
food colouring
A WILLY WONKA-INSPIRED smorgasbord
of tremendous recipes brought to you
by a host of amazing chefs!
Gerhard
Jenne
#wonkajustdesserts
#charlieandthechocolatefactory
That Look Round
Method
Pour the chocolate sponge mixture into a parchment lined baking tray
and bake as described in the chocolate sponge recipe then leave to cool.
Make one quantity of ganache as descrided and set aside.
Assemble the cake, by trimming the sides of the sponge sheet (leaving
approx 32 x 18cm) then cutting two squares measuring 12 x 12 cm.
Use the trimmings to cut two more rough squares. Spread the ganache
over one of the perfect sponge squares then use the trimmings to form
the next layer, spread with ganache then make a third trimmings layer,
spread with more ganache then add the last perfect square layer. Give
the whole cake a first crumb coat, by spreading a thin layer of ganache
over the top and sides to bind any crumbs. Cover with clear film and
smooth the sides, then chill for 30 minutes. Remove from the fridge and
give it a final coating using most of the ganache. Leave some aside
to pipe a border around the base of the cake and for the eyes of the
Oompa-Loompas. Chill the fully iced cake.
To make the eyes and the smiling mouth, draw a template on a sheet
of paper. Cover the template with a sheet of baking parchment or
acetate sheet and trace the outlines. Make the royal icing and divide
into 2 portions. Cover with clear film or a damp cloth to stop this from
drying out. Dye one black with colouring and fill a small parchment
piping bag (or piping bag with 2mm nozzle) with the black icing to
outline the eyes and mouth. Repeat to make six 6 sets (one in case
there are breakages!) Stir a few drops of water into the white icing
until it has a runny, custard-like consistency. Put a small amount of
this icing in a parchment piping bag and fill in the shapes as if you
were colouring in a picture. Leave for 30 minutes until dry to the
touch then add the black pupil detail and the white glint for the eyes,
leave to fully dry over night.
Illustrations © Quentin Blake
Konditor & Cook is the
brainchild of Gerhard Jenne
who made a name for himself in
the early 90s as cake creator to
the stars, including Tina Turner
and The Rolling Stones. In 1993
he opened the first branch of
Konditor & Cook in London’s
Waterloo. They now have four
shops across London and a
specialist Cake School.
Square Cakes
To make the Oompa-Loompas you will need to add colouring to the
marzipan- rose colour for the body (1 x 25 g thumb shaped marzipan
piece) 2 x egg shaped legs (10g) and 2 pearl sized hands (5 g). Use
white marzipan for the arms approx 12cm and for 2 tiny hands.
Colour a small amount with green food colouring and push through
a garlic crusher or sieve to make the hair. Stick the marzipan pieces
together using fresh egg white with a fine brush. Add the detail for the
eyes using a little white royal icing and a fine dot of the black.
#wonkajustdesserts
#charlieandthechocolatefactory
For the . . .
Chocolate Sponge
To make the golden tickets roll approx 30g of natural marzipan
to 2mm thickness, then cut into a square and place on the
gold leaf. Cut into 5 tickets. Alternatively cut the tickets out of
250ml milk
275g light soft brown sugar the marzipan and brush with golden food colouring. To give the cake
100g plain chocolate (about the most luxurious treatment, dye approx 200 g of marzipan in purple.
55 per cent cocoa solids), Using a rolling pin roll into a flat sheet (best done between two sheets
of plastic) then place cake on top. Use remaining ganache to pipe a
chopped
trim around the edges of the cake and to attach the eyes. Place the
175g plain flour
golden tickets and Oompa-Loompas around or on top of the cake.
1 tsp baking powder
30g dark cocoa powder
100g salted butter, softened To make the Chocolate Sponge: Heat the oven to 175°C/Gas Mark
5. Line 1 brownie tray (34 x 20 x 4 cm with baking parchment or tin foil.
2 medium eggs, lightly
Heat half the milk and half the soft brown sugar in a saucepan until
beaten
the sugar has dissolved, then add the chocolate and stir over a low heat
until melted. Remove from the heat and leave to cool.
For the . . .
Truffle Ganache
Sift the flour, baking powder and cocoa powder together and set aside.
300g Dark Chocolate (54%) Put the butter in a large bowl, add the remaining sugar and beat together
250ml Single Cream
until light and fluffy, using an electric mixer. Gradually add the beaten
eggs, occasionally adding a few spoons of flour to stop the mix splitting.
For the . . .
Royal Icing
1 med egg whites
1 tbsp lemon juice
250g icing sugar
1 tsp glycerin (optional)
Fold in the rest of the flour, followed by the remaining milk, and then
add the still-warm chocolate milk. Mix until smooth; it will have a very
runny consistency. Pour the mix into the lined tins and bake for 20–25
minutes, until risen and firm to the touch. Remove from the oven and
leave to cool in the tins.
To make the Truffle Ganache: Chop the chocolate into fine pieces
and place in small bowl. Scald the cream and pour over the chocolate.
Stir until all pieces are dissolved and truffle ganache looks silken and
smooth. Not only can this recipe be used to fill and frost chocolate
cakes, it can also be the base for making home made truffles chocolate
truffles or a very indulgent hot chocolate drink.
To make the Royal Icing: Place egg whites, lemon juice and 250g of
sifted icing sugar in a bowl. Mix with a spatula to form a creamy paste.
Gradually add more and more icing sugar until the mixture is white and
smooth with soft peaks.
For writing and other decorative elements use as is or blend with food
colours to create colourful designs. For frosting traditional fruit cakes or
wedding cakes add glycerin to keep the frosting short. To make run out
biscuits dilute some royal icing with water to form the consistency of a
thick soup.
You can store royal icing in an airtight container for up to
2 weeks.You may freeze the icing in small freezer bags
too, but upon defrosting you will have to mix it briefly
(with a spoon) and add a little more icing sugar.
#wonkajustdesserts
#charlieandthechocolatefactory