Hey guys,
So I have to recreate this "blackout cake" for a bride originally from California. It was her favorite cake there.
Anyway, it has pudding for a filling. Very, very thick - looks like ganache, but it's definitely pudding. I've never done ANYTHING even close to pudding as a filling.
Is this a disaster waiting to happen? The sample she sent me tastes like pudding from a mix - wouldn't that need to be refrigerated constantly?
Any way around this?
I need to have a sample cake done for tomorrow. I have the cake part down, but I'm flustered about the filling.
I've used pudding but I usually do it with heavy cream, to kind of firm it up a bit. That wouldn't work if you can't have it refrigerated...
Best advice I can offer is make sure you do a really good dam so none of the jello tries to come out!
Try this: It is basically a pot de creme that is cooked stovetop instead of baking. It is super dense and looks an awful lot like ganache at room temp.
Ingredients:
11/2 cups heavy cream
1/2 cup sugar
1/2 vanilla bean, split lengthwise
5 l arge egg yolks
7oz semisweet chocolate finely chopped
Lightly sweetened whipped cream and berries for garnish
In a small saucepan combine the cream and sugar. Using the back of a paring knife , scrape the vanilla bean seeds into the mixture. Toss the bean. Place over medium heat
and bring just to a simmer. Remove from the heat. If you are using vanilla extract instead of the bean you should add it at this stage.
In a mixing bowl, whisk the egg yolks until frothy. Slowly pour one-third of the cream into the yolks, whisking constantly. Pour the mixture back into the pan and return to low heat. Cook, stirring constantly, until the mixture coats the back of a spoon ( about 160 degrees ).
Remove from the heat. Remove and discard the vanilla bean. Add the finely chopped chocolate and whisk until melted and smooth.
While mixture is still warm, pour into a serving bowl or into 8 individual demitasse cups.
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