Sweet n’ Brown
1080 g Butter (salted)
1020 g Dark Muscovado sugar or Soft Brown Sugar
1080 g Eggs
670 g Raw marcipan
620 g Wheat flour
140 g Cacao
550 g Dark chocolate 57% (melted)
300 g Water
495 g Dark chocolate (70%)
330 g Cream
65 g Glucose
250 g Cream
150 g Milk choclolate (pellets)
15 g Glucose
Beat marzipan and sugar in to a lump-free mix
Add butter, eggs, wheat flour, cacao and water to the mix of sugar/marzipan
Mix the blend at semi-high speed for approx. 6 min.
Melt the chocolate, add it to the blend and stir for another 2 min.
Spread the blend in a wooden frame with baking paper and bake the cake at 175°c for approx. 40 min.
Put the cake in a cool place.
Melt the chocolate to 45°C
Heat the cream and the glucose to 90°CPour the warm cream over the melted chocolate in 3 – 4 rounds, and stir to an emulsion every time.
Stick-blend the mix without adding air and spread on to the cake.
Bring cream and glucose to a boil.
Pour the liquid over the chocolate, whip through.
Cover and place cool, minimum 14 hours.
Assemble the cake
Make the topping and spread evenly on the top of the cake, use a pallet knife to make a pattern.
Put the cake in a cool place until the topping is set.
Divide the cake in pieces of 4 x 4 cm.
Whip the trifle to an airy Sarah Bernhard consistency, and put a small rose on each piece.