Pastry Chef Claude Ben-Simon from the Waldorf Astoria Jerusalem Hotel reveals a recipe for a rich, milky chocolate cake - 'Waldorf 28', based on the famous and legendary chocolate cake from the French chocolate boutique 'La Maison du Chocolat', especially for International Chocolate Day, which will take place on 07/07/2016.
Recipe: Chocolate 'Waldorf 28' Cake'
Quantity: 2 English cakes. Pan length 20 cm, width 8 cm.
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Step 1 - Cake
Ingredients:
200 g butter
150 g of high-quality marzipan (LUBECA 70% marzipan is recommended)
100 g powdered sugar
3 egg yolks
100 g flour
210 g melted dark chocolate, 60% cocoa solids (Valerona recommended)
5 proteins
70 g white sugar
1/4 teaspoon salt
Preparation method:
• In a mixer bowl, place the butter, egg yolks, and marzipan, and using a dough hook, mix at medium speed, about 8 minutes, until you obtain a smooth, uniform, and light texture.
• Add the powdered sugar to the mixture and continue mixing for a few more minutes. Add the flour, mix a little.
• Melt the chocolate, add it to the mixtures, and mix again until smooth. Set aside.
• In a separate bowl, beat egg whites, sugar, and salt until you get a firm but soft foam that is not stiff.
• Add the resulting foam to the initial mixer bowl and gently fold the foam into the mixture using a whisk.
• Pour the resulting mass into the 2 English cake molds, and place in the oven at 155 degrees for 40 minutes.
Stage 2 - Coating
Ingredients:
300 g white chocolate
100 g cocoa butter
60 g 'Bers' - crushed caramelized/candied hazelnuts
Preparation method:
• Break the white chocolate and place the pieces in a wide baking pan. Place in the oven at 120 degrees for 20 minutes, during which time the chocolate should be stirred in the pan, about every 3 minutes (it is most important to remove the chocolate from the oven when it has a golden caramel color).
• Transfer the resulting chocolate into a food processor to obtain a smooth texture, without grains.
• Transfer the chocolate to a bowl and melt in a double boiler together with the cocoa butter. Add the berries and mix lightly.
• Remove from heat and wait for it to cool to 32 degrees.
• When the cakes have cooled, place them on a wire rack with a baking sheet underneath and pour the cooled icing over the cakes.
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Pastry Chef Claude Ben-Simon, the pastry chef of the Waldorf Astoria Jerusalem Hotel, was born in France, second generation of a family of pastry chefs from Paris, the city where he studied at pastry school, worked at the boutique store of the 'Laduree' chain in Paris, at the 'Pierre Hermé' Paris boutiques, at the famous Michelin-starred 'Taillevent' restaurant, and at Jacques Genin's 'Bachelorette'.
In 2001, he made aliyah for Zionist reasons, and began working at the legendary Mol Yam restaurant. He later worked at the Boutique Central patisserie chain, and at Eran Schwatzbard's boutique bakery, Arno.
In 2006, he joined Oded Brenner and produced the cakes for the Max Brenner branch in Manhattan.
In 2007, he returned to Israel, worked at the Max Brenner Israel factory, and taught for two years at the Confectionery School in Jerusalem.
From 2013 to the present, with the opening of the Waldorf Astoria Jerusalem Hotel, he has served as the hotel's pastry chef.
