Dark Chocolate and Christmas Spice Cakes

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recipe by François Daubinet https://www.instagram.com/francoisdaubinet/?hl=fr

  • Time icon
    Total Time
    2hrs 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    2230

Indulgent chocolate cakes, warmed with spices and topped with whipped rum cream and caramel. User generated recipes have not been re-tested by Kenwood.

recipe updated 11 Dec. 2023

Ingredients

  • Ginger icon
    Ginger
    5 g
  • Butter icon
    Butter
    125 g
  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    1
  • Thickened cream icon
    Thickened cream
    235 g
  • Cacao nibs icon
    Cacao nibs
    as needed
  • Dark chocolate icon
    Dark chocolate
    250 g
  • Semi-salted butter icon
    Semi-salted butter
    200 g
  • Raw sugar icon
    Raw sugar
    200 g
  • Vanilla bean seeds icon
    Vanilla bean seeds
    1
  • Cornflour icon
    Cornflour
    75 g
  • Mixed spice icon
    Mixed spice
    1 pinch
  • Icing sugar icon
    Icing sugar
    285 g
  • Fleur de sel icon
    Fleur de sel
    1 pinch
  • Thickened cream icon
    Thickened cream
    480 g
  • Vanilla seeds & pod icon
    Vanilla seeds & pod
    1
  • Tonka bean icon
    Tonka bean
    ½
  • White rum icon
    White rum
    15 g
  • Egg icon
    Egg
    200 g
  • Dark chocolate icon
    Dark chocolate
    as needed

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Round pan - 4.5 x 3"
  • kCook icon Jug
  • kCook icon Saucepan
  • kCook icon Large saucepan
  • kCook icon Piping bag
  • kCook icon Serving plate
  • kCook icon Sieve

Step preview

  1. Making the rum cream:
  2. Fit the Stir Tool
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Heat until hot - 2 minutes, 95ºC speed 1
  5. Strain the cream through a sieve into a jug
  6. Leave to infuse - 1 hour
  7. Return the infused cream to the appliance bowl
  8. Heat until hot - 2 minutes, 95ºC speed 1
  9. Then add gelatine
  10. Mix until dissolved - 1 minute, speed 1
  11. Then add the next ingredients
  12. Mix until combined - 1 minute, speed 1
  13. Strain the cream through a sieve into a jug
  14. Let cool and continue
  15. Making the sponge:
  16. Preheat an oven to 160ºC
  17. Grease 2 round pans
  18. Sprinkle chocolate between the pans and set aside
  19. Clean the appliance bowl and fit the Creaming Beater
  20. Add the ingredients into the appliance bowl, fit the splashguard
  21. Mix - 10 minutes, 60°C, speed Stir 1
  22. Then add sugar
  23. Mix - 30 seconds, speed 3
  24. Then the next ingredients
  25. Mix - 30 seconds, speed 3
  26. Then add eggs
  27. Mix - 1 minute, speed 3
  28. Divide the mixture between the 2 pans
  29. Bake - 25 minutes, 160°C
  30. Remove from the oven and let cool
  31. Making the caramel:
  32. Add the ingredients to a saucepan
  33. Heat until simmering - medium-high heat
  34. Remove from the heat
  35. Add sugar into a large saucepan
  36. Heat until a dry caramel forms - medium-high heat
  37. Carefully pour the hot cream into the caramel
  38. Heat until 106°C - medium-high heat
  39. Remove from the heat then add the next ingredients
  40. Whisk gently until well combined
  41. Set aside and let cool
  42. Whipping the cream:
  43. Clean the appliance bowl and fit the Whisk Tool
  44. Add the infused cream into the appliance bowl, fit the splashguard
  45. Whisk until thickened - 2-3 minutes, speed 4
  46. Transfer the cream to a piping bag fitted with a round tip and set aside
  47. Assembly:
  48. Turn out the 2 sponges onto a serving plate
  49. Pipe small mounds of cream on top of each sponge
  50. Fill in the gaps with the caramel
  51. Garnish if desired
  52. Serve
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