The technique on these cakes is really fun, but the magic is in how incredibly tasty they are. The fact that the flavour is pumpernickel makes it adaptable as a bread item on a savory plate, while the sheer dark and sweet deliciousness makes it work as well as a dessert. Pair these up with smoked salmon and a cream cheese aoli one day, then macerated cherries and vanilla ice cream the next - it all works.
You will need:
160g / 5.6oz eggs (about 3)
80g / 2.8oz unsalted butter
70g / 2.5oz flour
50g / 1.8oz sugar
25g / 0.9oz molasses
25g / 0.9oz maple syrup
10g / 0.4oz cocoa powder
3g / 0.1oz ground caraway
Method:
- put all ingredients into a bar blender and mix very well
- strain through a chinois into an iSi gun
- charge well - 2 for a 500ml / 2C canister, or 4 for a 1L / 1qt canister
- shake well
- punch a few holes in the bottom of a few 500ml / 2C plastic tubs
- spray the mix into the tub until about the halfway mark
- microwave for 45 seconds to a minute, depending on the power of your microwave
- turn the tub upside down to cool and aerate (the holes allow steam to escape)
- once cool, run a knife around the edge to loosen and remove
- serve, or store in an airtight container for service later (these are best served the same day)
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