Ingredients
For the Cake
90 g unsalted butter
105 g white couverture chocolate
90 g heavy cream
35 g black sesame paste
3 eggs (separate into egg yolk and white)
22 g sugar (for egg yolk)
40 g flour
1 g salt
4 g corn starch
70 g sugar (for meringue)
For the Black Sesame Ganache
70 g white couverture chocolate
60 g heavy cream
15 g butter
16 g black sesame paste
1 g salt
For the Black Sesame Whipped Cream
300 g heavy cream
20 g powdered sugar
20 g black sesame paste
whole black sesame seeds for garnish
Directions
Step 1
For the Black Sesame Cake
Step 1
Preheat the oven to 350F and line the bottom and sides of a 7x3in cake pan.
Step 2
Separate the egg yolks from the whites. Mix the yolks, sugar, and salt together til pale yellow. Sift in flour and corn starch.
Step 3
Whip egg whites to soft peak then proceed to add sugar gradually as you continue to whip. Stop once you achieve a stiff peak.
Step 4
Melt the white chocolate, butter, black sesame paste, and cream in microwave.
Step 5
Combine the egg yolk mixture with the chocolate mixture. Then fold in the egg whites. Tip: take 1/3 of the egg whites and mix this in with the stiffer egg yolk mixture to lighten it. This will make folding the rest of the batter easier.
Step 6
Bake for 35-40 mins (toothpick test).
Step 7
Once baked, drop the cake on a table to shock it and let it deflate (a cavity should form). Feel free to use a spoon to gently press down.
Step 8
For the Black Sesame Ganache
Step 1
Melt black sesame paste, butter, salt, heavy cream and chocolate. Then pour on cooled cake.
Step 2
Put in fridge to set for 2 hours.
Step 3
For the Black Sesame Whipped Cream
Step 1
Whip the heavy cream with black sesame paste, and sugar til medium peaks.
Step 2
Layer the whipped cream on the cake and smooth out the edge/remove any excess whipped cream using an offset spatula til you have clean edges. Refrigerate for a few hours.
