Diabolito Cake
Milk Chocolate Crémeux, Pecan Toffee, Pecan Ice Cream, Carajillo Foam, Grated Chocolate
Pastry Chef Ellen Ramos of LA Cha Cha Chá and Loreto | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Diabolito Cake:
Yield: 12 servings
3 eggs
5 grams vanilla paste
65 grams cocoa powder
140 grams whole milk
180 grams all-purpose flour
4 grams baking powder
3 grams baking soda
2 grams kosher salt
300 grams granulated sugar
110 grams butter, room temperature
Milk Chocolate Crémeux:
Yield: 1 quart
175 grams whole milk
300 grams milk chocolate
175 grams cream cheese
3 silver gelatin sheets, bloomed
250 grams heavy cream
Pecan Ice Cream:
Yield: 1½ quarts
2 grams kosher salt
461 grams heavy cream
343 grams condensed milk
171 grams toasted pecans
Pecan Toffee:
Yield: 1 quart
760 grams granulated sugar
350 grams heavy cream
100 grams butter, room temperature
2 grams Maldon salt
400 grams toasted pecans, chopped
Carajillo Foam:
Yield: 1 quart
150 grams Licor 43
150 grams espresso, cooled to room temperature
70 grams Carajillo
200 grams heavy cream
100 grams powdered sugar, sifted
To Assemble and Serve:
Yield: 1 serving
Grated Oaxacan chocolate
METHOD
For the Diabolito Cake:
Heat oven to 320°F. In a small bowl, whisk together eggs and vanilla. Set aside. In a separate bowl, whisk cocoa powder and 120 grams hot water until well combined. Add milk and set aside. In a third bowl, combine flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream sugar and butter, scraping down the sides of the bowl as needed. With the mixer on low speed, add egg-vanilla mixture. Mix until combined. Slowly incorporate dry ingredients and cocoa powder mixture, alternating between dry and wet ingredients. Once mixture is homogeneous, transfer batter to a flat sheet tray. Bake 15 minutes, rotating halfway through. Let cool, then wrap in plastic wrap and refrigerate overnight.
For the Milk Chocolate Crémeux:
In a small pot over medium heat, bring milk to a boil. In a nonreactive container, add chocolate, cream cheese, and gelatin. Add warmed milk and let sit 1 minute. Using an immersion blender, blend on low speed until chocolate has broken down. Stream in heavy cream and mix until fully combined. Strain into an airtight container. Cover with plastic wrap to prevent a skin from forming. Refrigerate overnight.
For the Pecan Ice Cream:
In a large bowl, add salt and pebble ice. Set aside. In a separate bowl, add condensed milk. Set aside. In a food processor, pulse pecans until a crumble is formed. Slowly stream in cream and process until a whipped cream-like texture is achieved. Fold mixture into the condensed milk. Transfer to an ice cream machine and process according to manufacturer’s instructions. Transfer to an airtight container and freeze.
For the Pecan Toffee:
In a small saucepan over medium-low heat, caramelize sugar until melted and golden. Remove from heat and whisk in heavy cream, butter, and salt. Strain, then fold in pecans. Reserve.
For the Carajillo Foam:
In a bowl, combine liquor and espresso. Set aside. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream and powdered sugar on speed 4 until mixture thickens. Stream in espresso mixture and continue whipping until soft peaks form. Set aside.
To Assemble and Serve:
Place Diabolito Cake on a work surface. Using a 3-inch ring mold, punch out circles. Place 1 circle Diabolito Cake in the center of a serving plate. Pipe a ring of Milk Chocolate Crémeux around the edge of the cake. Fill center with a generous spoonful Pecan Toffee and 1 scoop Pecan Ice Cream. Top with 2 spoonfuls Carajillo Foam. Garnish with grated chocolate.
