Silk Cake
10 servings
240 minutes
Silk pastry is a true masterpiece of European confectionery, combining an airy texture, rich chocolate flavor, and refreshing raspberry tartness. Its layers soaked in aromatic cognac add special depth to the dessert, while the delicate chocolate parfait paired with raspberry jelly creates a harmony of flavors. The final touch is a glossy chocolate glaze that gives the pastry an exquisite appearance. This treat will adorn any celebration and is the perfect complement to a cup of coffee or a glass of red wine. Crafted with love for detail, it embodies the elegance and luxury of European cuisine.
1
For flourless chocolate biscuit, whip the egg whites with sugar until stiff peaks form. Lightly beat the yolks and add them to the meringue. Gently fold together. Sift in cocoa and carefully mix with a silicone spatula. Spread the batter in a square pan measuring 18 cm on each side. Bake at 170 degrees for 8–10 minutes or until tested with a clean toothpick.
- Egg white: 40 g
- Sugar: 48 g
- Egg yolk: 78 g
- Cocoa powder: 15 g
2
For raspberry jelly, soak gelatin in 25 grams of cold water. In a small saucepan, combine puree with sugar. Bring the mixture to a boil over medium heat. Let it cool slightly and add the swollen gelatin. Line a mold with plastic wrap and pour in the future jelly. Chill.
- Gelatin: 6 g
- Raspberry puree: 200 g
- Sugar: 48 g
- Water: 30 ml
3
For the chocolate parfait, whip the yolks to a light state. In a small saucepan, combine sugar and water. Cook the syrup until it reaches 118 degrees, then slowly pour it into the yolks while constantly whipping. Continue whipping until completely cool. Whip the cream to stiff peaks. Melt the chocolate. Add the melted chocolate to the cream — the temperature of the chocolate should not exceed 45 degrees. Gently fold in the yolk mixture. Finally, add raspberries.
- Egg yolk: 78 g
- Sugar: 48 g
- Water: 30 ml
- Cream 35%: 125 ml
- Dark chocolate: 120 g
- Raspberry: 60 g
4
For the chocolate glaze, pour cream and 150 grams of water, sugar into a small thick-bottomed saucepan and mix well. Bring to a boil over high heat. Add cocoa and mix well with a whisk, then remove from heat. Stir very slowly to remove all air. Use a teaspoon, dip it in the center of the glaze, and start stirring slowly, gradually increasing the circles while occasionally lifting the spoon from the surface. Cool the glaze to 43 degrees - this will take a long time. Soak gelatin in water (30 grams), wait for it to absorb the water and swell. Place the chocolate glaze in a water bath and dissolve the gelatin. It should completely dissolve. Cool the mixture to 24 degrees to prevent the hot glaze from melting the cream. Strain the cooled glaze through a fine sieve onto the surface of the cake, allowing it to spread without assistance until the entire top of the cake is covered.
- Cream 35%: 125 ml
- Sugar: 48 g
- Water: 30 ml
- Cocoa: 65 g
- Gelatin: 6 g
5
Soak the cake with cognac. Spread part of the chocolate parfait on top. Chill. Layer with raspberry jelly. Top with the remaining parfait. Chill for a couple of hours. Then cover with glaze and decorate with raspberries and chocolate diamonds.
- Cognac: 20 g
- Raspberry: 60 g
- Dark chocolate: 120 g