A sophisticated homemade version of the classic chocolate snack cake. A light chocolate-almond biscuit is spread with vanilla whipped cream, rolled from both ends, frozen and dipped in chocolate for a crisp shell surrounding the tender cake and cream filling.
Chocolate Biscuit
Ingredients:
- 33 grams all-purpose flour
- 25 grams almond flour or almond meal
- 16 grams unsweetened alkalized cocoa powder
- 123 grams eggs
- 58 grams egg yolks
- 111 grams granulated sugar
- 74 grams egg whites
- 23 grams granulated sugar
Instructions:
- Preheat the oven to 350°F. Line a half-sheet pan with a Silpat. Alternatively, lightly coat the pan with nonstick spray, line with parchment paper and lightly spray the parchment.
- Place the all-purpose flour in a large bowl. Sift in the almond flour, breaking up and adding any lumps remaining in the sieve. Sift in the cocoa powder and whisk the dry ingredients together.
- Place the eggs, egg yolks and 111 grams sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-low speed for about 1 minute to combine.
- Increase the speed to medium and whip for about 5 minutes, until thick and pale yellow. Scrape down the bowl, then whip on medium-high for another 5 minutes, or until very thick. When the whisk is lifted, the mixture should fall back into the bowl in a slowly dissolving ribbon.
- In a clean, dry mixer bowl fitted with a clean whisk attachment, whip the egg whites on medium speed for about 45 seconds, until foamy.
- Reduce the speed and slowly add the remaining 23 grams sugar. Increase to medium-high and whip for 2–2½ minutes, until glossy soft peaks form.
- Fold the dry ingredients into the egg-yolk mixture in 2 additions. Fold in the whipped egg whites in 2 additions.
- Pour the batter into the prepared sheet pan. Using an offset spatula, spread it into an even layer, making sure the batter reaches the corners.
- Bake for about 15 minutes, until a skewer inserted into the center comes out clean and the cake springs back when lightly touched.
- Transfer the pan to a cooling rack and allow the cake to cool completely.
- Place a sheet of parchment paper on the back of another sheet pan. Run a knife around the edges of the cake to loosen it, then invert the cake onto the parchment. Carefully remove the Silpat or parchment from the cake.
Tip: The chocolate biscuit can be wrapped well in several layers of plastic wrap and held at room temperature for up to 4 hours or frozen for up to 2 weeks.
Sweetened Whipped Cream
Ingredients:
- 150 grams heavy cream
- 5 grams powdered sugar
- ½ vanilla bean, split lengthwise
Instructions:
- Place the heavy cream and powdered sugar in a chilled mixing bowl.
- Scrape the seeds from the vanilla bean into the cream.
- Whip until the cream is thick and holds its shape. Refrigerate until ready to assemble the Oh Ohs.
Assemble the Oh Ohs
Ingredients:
- 1 Chocolate Biscuit, recipe above
- 150 grams Sweetened Whipped Cream, recipe above
- 400 grams Brune pâte à glacer or dipping chocolate
- 18 grams crunchy dark-chocolate pearls, optional
- 18 grams crunchy white-chocolate pearls, optional
Instructions:
- Place a sheet of parchment paper the size of the sheet pan on a cutting board and place the chocolate biscuit on top. Trim the edges of the cake to straighten them.
- Position the cake with one of the short ends facing you. Spread the sweetened whipped cream over the cake in a thin, even layer, leaving a ¼-inch border around the edges.
- Using the parchment to help you, lift the short end nearest you and fold approximately ½ inch of the cake over to begin the roll. Continue lifting the parchment and roll the cake as tightly as possible, stopping when you reach the center.
- Repeat from the opposite short end, rolling toward the center until the two rolls meet.
- Cut between the two rolls to separate them.
- Cut two approximately 12-by-8-inch pieces of parchment. Place one roll lengthwise along the edge of a piece of parchment and roll it tightly in the paper. Periodically pull back on the roll to tighten it, using your hands or a bench scraper. Tape the parchment in the center and at both ends. Repeat with the second roll.
- Freeze the rolls overnight.
Enrobe in Chocolate
- When ready to finish the Oh Ohs, trim the ends from each frozen roll and cut each roll into 4 pieces, making 8 Oh Ohs total. Work quickly so the cakes remain frozen.
- Melt the pâte à glacer or dipping chocolate. For the most even coating, strain the melted chocolate into a small, deep bowl just large enough to accommodate one Oh Oh.
- Dip each frozen Oh Oh individually into the melted chocolate, completely coating the top and sides. Lift it from the chocolate and allow the excess to drip back into the bowl.
- Transfer to a Silpat or parchment-lined sheet pan.
- Allow the chocolate coating to begin setting, then garnish with dark- and white-chocolate pearls, if desired.
- Allow the chocolate coating to set completely before serving.
Tip: Keep the cut Oh Ohs frozen until immediately before dipping. The firm, frozen cake is much easier to handle and helps the chocolate coating set quickly.
Source: Bouchon Bakery