Erica’s Double Damage Oblivion Birthday Cake

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This week I have to start at the end and work from there…

This week I baked Rose’s Double Damage Oblivion but with my additions of course as a birthday cake for one of my taste group testers.

Erica had to have a piece immediately upon delivery and a co-worker, Chioma, happened to walk by…Chioma detest dark chocolate and has no interest in any dessert made of dark chocolate, or so she had previously told me.  When Erica offered Chioma a piece of her birthday cake, Chioma replied, “Well if TonyB made it, of course I will try it.

Her first facial expressions were priceless….

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She could not figure out the complexity of the oblivion as she stated that,

[…the texture is very similar to a rich, chocolate ice cream, then I tasted the texture of the moist cake, then the richness of a berry flavor and then a nice back flavor of something else…]

[...I just can't figure it out but it all melded into one luxurious bite...]

[…I just can’t figure it out but it all melded into one luxurious bite…]

I am such a proud baker!

After all, that’s why I came to this party, Marie and Rose, thank you SO MUCH for the invite

I also must thank Mónica A Peverini for her gift of the Sony digital camera that has made all of these delightful pictures possible

THANK YOU MONICA!

This recipe is from Rose Levy Beranbaum’s new baking book:

 

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HOW IT WORKS:

Each week we as Alpha Bakers, are assigned one of the recipes from Rose’s new baking book and we as a group all over the world bake the same recipe at the same time.  Our objective is to share our successes, where we got stumped, what questions did we have along the way, our joys and in some cases our baking shortcomings.

FAIR WARNING:

PER MY WEB HOST, in order to leave a comment on my site, you will need to click on the title of the blog each week.  It opens into a new blog window in which comments are able to be left at the bottom of the blog. Thank you all for your comments!

FULL DISCLOSURE: This week I cheated and I did not follow the recipe verbatim.

My additions were numerous but I find that each addition creates such a wonderful marriage of flavors that meld into one amazing bite

So we started with the mise en place for the Chocolate Oblivion:

Eggs at room temperature, Dark Chocolate and a sharp chef’s knife

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Chocolate was chopped in the first direction

Chocolate was chopped in the first direction

Then in the other direction to create a mosaic of diced chocolate for easy melting

Then in the other direction to create a mosaic of diced chocolate for easy melting

One tip I have learned when chopping chocolate for melting is to place a piece of parchment over your cutting board; you have less cleanup and easy maneuvering of the cut chocolate

One tip I have learned when chopping chocolate for melting is to place a piece of parchment over your cutting board; you have less cleanup and easy maneuvering of the cut chocolate

Butte and chocolate were melted together over a double boiler

Butter and chocolate were melted together over a double boiler

Chocolate and Butter were melted slowly until well blended

Chocolate and Butter were melted slowly until well blended

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Eggs were tempered over the double boiler

Eggs were tempered over the double boiler

When the desired temperature is reached, the eggs are then whisked until tripled in volume

When the desired temperature is reached, the eggs are then whisked until tripled in volume

Half of the egg volume is delicately folded into the melted chocolate mixture

Half of the egg volume is delicately folded into the melted chocolate mixture

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Then the remaining egg volume is folded into the chocolate

Then the remaining egg volume is folded into the chocolate

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Our baking pan was prepared

Our baking pan was prepared

and poured into our baking pan with the top smoothed with an off set spatula

and poured into our baking pan with the top smoothed with an off set spatula

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our baking began in the bain marie uncovered

Our baking began in the bain marie uncovered, then per the recipe instructions, covered to steam until the temperature reaches 170 degrees F

Per the recipe instructions, a lid was placed over the oblivion in order to steam

Per the recipe instructions, a lid was placed over the oblivion in order to steam

NAILED IT!

NAILED IT!

Our oblivion then is allowed to cool to room temperature and then it must be covered specifically as the recipe directs and allowed to stay refrigerated over night to set up completely.

As the ganache needs to cool to room temperature for three to four hours, I choose to make this next…

More chocolate is chopped and ground

More chocolate is chopped and ground

I find this is the best way to spread a cooled ganache by setting a strainer in the top of a Wilton bag, stretched over a container - I had a beer mug that worked just fine

I find this is the best way to spread a cooled ganache by setting a strainer in the top of a Wilton bag, stretched over a container – I had a beer mug that worked just fine

Heavy Cream was boiled gently just until there were bubbles appearing around the periphery

Heavy Cream was boiled gently just until there were bubbles appearing around the periphery

The warm cream was added to the chocolate along with other ingredients to form the ganache

The warm cream was added to the chocolate along with other ingredients to form the ganache

Next our Deep Chocolate Passion Cake begins….

 

Some mise en place for the cake was prepared and set aside as the additional chocolate cocoa cooled with the liquid ingredients added

Some mise en place for the cake was prepared and set aside as the additional chocolate cocoa cooled with the liquid ingredients added

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Eggs were added to create a beautiful display

Eggs were added to create a beautiful display

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the mixture was whisked until smooth such as in the texture of a butter cream icing

the mixture was whisked until smooth such as in the texture of a butter cream icing

Our Chocolate Passion Cake was baked and cooled

Our Chocolate Passion Cake was baked and cooled

DSC00805 DSC00806 DSC00807 DSC00808Meanwhile, back at the ranch about 2 days ago, for 10 hours our strawberry sauce was in the makes

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Our cake is cut in half and "doused" liberally with both the strawberry sauce and my choice of raspberry liquor

Our cake is cut in half and “doused” liberally with both the strawberry sauce and my choice of raspberry liquor

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The Oblivion is removed from the baking vessel with the aide of a kitchen torch

The Oblivion is removed from the baking vessel with the aide of a kitchen torch

Just look at how delightful the Oblivion is!

Just look at how delightful the Oblivion is!

The first layer of ganache is applied

The first layer of ganache is applied

The tops and bottoms of the cake are assembled

The tops and bottoms of the cake are assembled

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Here's a tip: As the top of the cake cannot be turned over to douse the underside with sauce, etc...as the cake top would stick to any surface, I doused the top of the ganache with sauces and liquors and set the top on the liquids to absorb into that portion of the cake to ensure a moist texture

Here’s a tip: As the top of the cake cannot be turned over to douse the underside with sauce, etc…as the cake top would stick to any surface, I doused the top of the ganache with sauces and liquors and set the top on the liquids to absorb into that portion of the cake to ensure a moist texture

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The cake then was manicured to a custom finish

The cake then was manicured to a custom finish

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Next, after a dusting with powdered sugar, the hand drawn monogram design for Erica's initials were set in place for final review

Next, after a dusting with powdered sugar, the hand drawn monogram design for Erica’s initials were set in place for final review

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Monogram is in place for dusting

Monogram is in place for dusting

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As a final note, I received a gracious email from Erica this morning explaining how delighted her household was with the Double Damage Oblivion Cake.

Her husband is a chef and per Erica, he will always taste something presented before him, think a minute to ponder and then explain what the dish needs or how he would have perfected it;

We chefs just do that… we can’t help it; it’s in our

Chef DNA

Erica stated that her husband didn’t utter a word, which was amazing, but rather he simply reached for a second piece of cake

Again, VERY PROUD BAKER I AM

HAPPY BAKING YA’LL!

© Tony Bridges and One Crumb at a Thyme, 2014

4 thoughts on “Erica’s Double Damage Oblivion Birthday Cake

  1. Goodness, this is the most detailed delightful post. Your photo tutorial is wonderful, but not as wonderful as you finished double damage chocolate oblivion!!! Happy you and your “audience” are so happy 🙂

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