Today is Alp’s birthday. Yesterday, just one hour before the closing of markets, he asked for a specific cake: Sourcherry chocolate. He is a spoiled one on his birthdays (well, let him be!) Burçe and I ran to the market, started the cake when the sun was still up, and finished it when it was time to sleep. I’m not sure whether this was because the recipe was hard or we were not very skilled… But in any case the “I did”s in this post actually mean “we did with Burçe”.
Arnavutköy Muskat Patisserie screwed our understanding of cake. We can’t imagine any cake other than a sourcherry chocolate cake for the last 15 years!
I actually used this cake once before and loved it. The recipe is from this site. It doesn’t have sugar, flour, gluten (not in the bad sense!). Instead, it has coconut flour, maple syrup and arrowroot. This arrowroot is called as such because native Americans used it for treating arrow wounds.
I didn’t like the cream filling I tried before so this time I decided to follow a method that I was sure. I took Pierre Hermé’s crème patissière recipe from Larousse des Desserts, I prepared a chantille with very cold 40% cream, and mixed the two for a light but tasty cream. I divided the cream in two: For the filling I cooked sourcherries with corn starch until thickened, and for the cream I spread on top, I added cacao.
I didn’t like the colour of cacao cream, so I decided to add another layer of melted chocolate. I was looking forward to tempering chocolate and this was the best occasion!
Frankly, I don’t even know what tempering actually does. To my understanding, it creates a final melted chocolate that is more fluent, thinner and easy to work with. When I was buying a marble piece for decorating our bathroom, I chose a size actually for tempering chocolate! I didn’t fix it so I asked Alp to bring it to kitchen, got some video help and finally made it! Normally I would get a thick chocolate that is not very fluid and end up with a weird shape. (I believe) This time it was fluid, thin and it took longer to harden. I assume it was well tempered, but maybe it was just my wishful thinking…
In any case it looked well, and the taste is, well you need to try it for yourself!
Behind the screen
See how professionnal we worked? The first one is me, very happy playing with the melted chocolate on my bathroom marble, second is the “behind the cake” picture showing our cover ups, third is “look at us we are doing professionnal shooting on the kitchen table with a serious crew” picture! If iPhone can fix this night time pictures’ white balance problem, we will not need to do this. Until then, at least the cover pictures will look good this way!