Delight your guests with an exquisite dessert that combines rich chocolate cake layers, a warm creamy center ice wine creme brûlée granite, and a crunchy, luscious chocolate lace biscuit. This recipe is perfect for any special occasion, offering both texture and flavor complexity. Follow these detailed steps to create this decadent treat.
#### Ingredients
**For the Chocolate Cake:**
- 200g unsalted butter
- 350g granulated sugar
- 4 large eggs, room temperature
- 175g all-purpose flour
- 25g cocoa powder (unsweetened)
- 1 tsp baking soda
- 1/2 tsp salt
**For the Creme Brûlée Granite:**
- 300ml heavy cream
- 90ml full-fat ice wine
- 6 tbsp granulated sugar
- 2 egg yolks, room temperature
**For the Chocolate Lace Biscuit:**
- 150g unsalted butter, at room temperature
- 150g granulated sugar
- 3 large eggs, room temperature
- 75g all-purpose flour
- 1/4 tsp salt
- 2 tbsp cocoa powder
#### Instructions
**Step 1: Prepare the Cake Layers**
1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Sift flour, cocoa powder, baking soda, and salt into the mixture; blend well.
5. Divide the batter evenly between two greased 20cm (8-inch) cake tins and bake for 25-30 minutes or until a toothpick inserted comes out clean.
**Step 2: Make the Creme Brûlée Granite**
1. In a medium saucepan, heat cream with ice wine over low heat.
2. In a separate bowl, whisk egg yolks and sugar until pale and thick.
3. Gradually pour the warm cream mixture into the yolk mixture while continuously whisking.
4. Return the mixture to the pan, cook for 5-7 minutes or until slightly thickened. Strain through a fine sieve.
5. Pour the mixture onto each cake layer as soon as it is prepared.
**Step 3: Prepare the Chocolate Lace Biscuit**
1. Cream butter and sugar in a bowl until light and fluffy.
2. Beat in eggs one at a time, then fold in flour and cocoa powder with salt.
3. Line two baking sheets with parchment paper. Drop small dollops of batter onto the sheets.
4. Bake for 8-10 minutes or until lightly golden.
**Step 4: Assemble and Serve**
1. Place one cake layer on a plate, top it with a dollop of creme brûlée granite.
2. Cover with the second cake layer and gently press down to seal.
3. Top with chocolate lace biscuits for garnish.
4. Use a kitchen torch to caramelize the sugar from the biscuit pieces, creating a beautiful, crispy finish.
#### Tips
- Ensure all ingredients are at room temperature before starting to avoid lumps in your batter.
- For optimal texture, keep the ice wine and cream warm during preparation but not boiling hot.
- A kitchen torch is essential for achieving that perfect caramelized layer on top of the biscuits.
This recipe combines rich flavors and textures, making it a standout addition to any dessert menu. Enjoy crafting this luxurious chocolate cake with your guests!