Chocolate Jasmine Flourless Bonbon Cake
Experience the rich decadence of chocolate paired with a hint of delicate jasmine. This flourless chocolate cake is filled with white chocolate Parisian cream and surrounded by a shell of chocolate glaze.40 m 2
- 1 heaping tbsp. Adagio jasmine tea
- 1/3 c. boiling water
- 2 2/3 c. semi-sweet chocolate chips
- 1 c. butter (no substitutes)
- 1 c. half and half (minus 3 tbsp.)
- 1 c. sugar
- 8 eggs
- 2 tbsp. vanilla
- 1 3.3 oz. package white chocolate flavored instant pudding mix
- 1 1/2 c. whole milk, chilled
- 1 c. heavy whipping cream
- 1 c. semi-sweet chocolate chips
- 3 tbsp. half and half
- 2 tbsp. butter
- 2 tbsp. white corn syrup
Preheat oven to 350°F.
Grease 2 9" cake pans or spray with Bakers Joy
Steep tea directly in boiling water for 15 min. Strain leaves and reserve liquid.
In a sauce pan, heat chocolate chips, butter, half and half, sugar, and drained tea leaves (you do not have to squeeze out all the liquid) over low heat until chips are melted. Stir until smooth. Pour into a large mixing bowl. Cool.
In another mixing bowl, beat eggs on high about 3 min. until light and fluffy.
Beat eggs into chocolate mixture 1/3 at a time until well blended. Stir in vanilla.
Divide evenly into pans and bake for 20 min. or until a toothpick comes out with moist crumbs.
Refrigerate layers until cold.
While layers are baking, mix pudding, milk, and 3 tbsp. of steeped tea with a wire whisk about 2 min. until thick. Set aside.
Beat heavy cream until very stiff with a mixer. Fold pudding into cream and refrigerate until layers are cool.
You will notice the layers will deflate and leave a 1/2" indentation with a ridge around the edges. Place the first layer indentation-side-up and fill with cream mixture. Place second layer indentation-side-down over first layer.
Place glaze ingredients in a sauce pan and heat on low until melted and smooth. Frost cake top and sides with warm glaze. Refrigerate for about 1 hour. Garnish with white chocolate curls if desired.