Sake Kasu Chocolate Decadence

Sake Chocolate Decadence
Made by TCHO Pro Erin Kanagy-Loux
Yield: One 6x6-inch baking pan, about 12-16 servings

Ingredients
Sake Kasu Chocolate Decadence
170g Butter
180g Agave Syrup
85g Junmai (Erin uses Kato Sake Works)
80g Sake Kasu (lees)
2g Vanilla Extract 
2g Fine Sea Salt
88g TCHO 68% Fruity Dark Chocolate from Peru
40g TCHO 81% Extra Dark Chocolate
57g TCHO Natural Cocoa Powder
150g Egg, Whole
20g Egg, Yolks

Whipped Yogurt Cream
227g Heavy Cream (cold)
6g Sugar, Powdered 
2 tsp Powdered Yogurt
15g Vanilla Extract
¼ tsp Fine Sea Salt


Directions
Sake Kasu Chocolate Decadence

  1. Preheat oven to 300oF.
  2. Fully line the interior of the baking pan with foil and gently oil (spray, brush with butter etc).
  3. Over a double boiler, place the chocolate and cocoa powder into a glass bowl and begin melting. Make sure to stir and create a homogenous mixture (i.e. no dry cocoa pockets). Take off heat and place onto a towel once fully melted (reserve the hot water for later use*).
  4. In another pot, bring butter, agave, sake and sake kasu to a simmer.
  5. While warm, pour sake mixture over chocolate and whisk until smooth.
  6. Whisk eggs (whole & yolks) into chocolate mix while being mindful not to “cook” the eggs if too hot.
  7. Stir in vanilla extract and salt.
  8. Pour through a fine mesh strainer straight into the prepared baking pan.
  9. Open your oven and slightly pull out the rack you will be baking on. Place your water bath pan onto the rack. Place your strained decadence baking pan inside the larger pan.
  10. Pour the warm reserved water (*reheat to a steam if cooled) into the larger pan, careful not to splash onto decadence.
  11. Pour the water bath to just at or slightly above the height of decadence and slide rack back into place. (Don’t let the water slosh and splash!)
  12. Bake until the decadence is set. When tapped, the mixture moves as one (like jello) versus riples (like a wave). 
  13. Depending on the depth of decadence and pan size used, approximately 35-60min.
  14. Once set, let cool to room temp then refrigerate 4 hours to overnight.

Whipped Yogurt Cream

  1. Sift dry ingredients together into a mixer bowl.
  2. Add in cream and extract and whip until it forms medium/firm peaks.

Assembly

  1. Carefully unmold decadence and if cutting use a sharp, hot knife that is wiped clean between cuts.
  2. Pipe whipped yogurt cream on top of decadence cake using a saint honore pastry tip
  3. Using a small pastry sifter, dust cocoa powder or freeze dried fruit powder, on top
  4. Garnish with freeze dried mandarine segments (or your fruit of preference)
  5. Enjoy! 

TCHO Pro Tip

  • Water bath - Bring water to a full boil then turn down to a simmer. You should still see steam rising from the light simmer. For melting chocolate, you can turn the boiling water fully off if your bowl sits inside of your pot and touches the water.