Recipes
  • Textures of Chocolate
  • Textures of Chocolate
  • Textures of Chocolate

Textures of Chocolate

Textures of Chocolate is a rich layered jar cake made with flourless chocolate sponge, silky white chocolate cream, Rich’s Chocolate Whip Topping and Rich’s Premium Truffle Gourmet Selection. Topped with crunchy chocolate soil, this dessert offers a soft, creamy and crunchy bite in every spoon, making it a perfect indulgence for chocolate lovers.

placeholder

SERVES 17

placeholder

COOKING TIME

placeholder

DIFFICULTY Medium

FEATURED PRODUCTS

product
06982
product
20827
product
13678
  1. FLOURLESS CHOCOLATE SPONGE
  2. 67 g Almond Powder
  3. 67 g Butter
  4. 25 g Castor Sugar
  5. 45 g Egg Yolk
  6. 72 g Egg White
  7. 25 g Castor Sugar
  8. 67 g Dark Chocolate
  10. WHITE CHOCOLATE GANACHE
  11. 50 g Rich's Cremagic
  12. 50 g White Chocolate
  14. WHITE CHOCOLATE CREAM
  15. 200 g Rich's New Niagara Farms
  16. 100 g White Chocolate Ganache
  18. CHOCOLATE SOIL
  19. 30 g Rich's Nugel Neutral
  20. 45 g Dark Chocolate
  21. 75 g Sugar
  22. 25 ml Water
  24. JAR CAKE ASSEMBLING
  25. 400 g Rich's Premium Truffle Gourmet Selection
  26. 250 g Rich's Chocolate Whip Topping
  27. 350 g Flourless Chocolate Sponge Disk
  28. 300 g White Chocolate Cream
  29. 150 ml Sugar Syrup
  30. 150 g Chocolate Soil
  1. FLOURLESS CHOCOLATE SPONGE
  2. Cream together butter & castor sugar till light & fluffy.
  3. Add egg yolk slowly & continue creaming.
  4. Melt dark chocolate & add it to the butter mixture.
  5. Fold in almond powder & keep aside.
  6. Make meringue with egg white & remaining castor sugar.
  7. Fold the almond mixture into the meringue & pour the batter into a greased & lined baking cake tin.
  8. Bake at 200°C for 35 mins, remove from the oven & allow it to cool completely.
  9. Trim the top part of the sponge & keep aside.
  11. WHITE CHOCOLATE GANACHE
  12. Boil Rich's Cremagic & pour over white chocolate.
  13. Mix properly until the chocolate dissolves completely.
  14. Strain through a fine sieve & keep aside at room temperature to set.
  16. WHITE CHOCOLATE CREAM
  17. Whip Rich's New Niagara Farms until soft but firm peak consistency.
  18. Fold in the white chocolate ganache & mix properly.
  19. Fill the cream in a piping bag & keep aside for further use.
  21. CHOCOLATE SOIL
  22. Take sugar, Rich's Nugel Neutral & water in a heavy-bottomed pan.
  23. Boil the sugar till it reaches 146°C.
  24. Add dark chocolate & whisk vigorously till the sugar recrystallizes.
  25. Remove from the flame & transfer the chocolate soil onto a cooling tray.
  26. Keep aside for further use.
  28. JAR CAKE ASSEMBLING
  29. Place a flourless chocolate sponge disk in the jar & moisten it with sugar syrup.
  30. Pipe melted Rich's Premium Truffle Gourmet Selection & keep it in the refrigerator.
  31. Allow Rich's Premium Truffle Gourmet Selection to set completely.
  32. Remove the jar from the refrigerator & place a layer of sponge disk.
  33. Moisten the sponge disk with sugar syrup & pipe whipped Rich's Chocolate Whip Topping.
  34. Place another chocolate sponge disk & moisten it with sugar syrup.
  35. Pipe white chocolate cream on top of the moist sponge disk.
  36. Sprinkle chocolate soil & serve cold.

RELATED RECIPES

A red cake topped with fresh strawberries and apple slices, elegantly arranged for a festive presentation.

Coffee Toffee Cake
A yellow cake adorned with white flowers, presented on a white plate.

Coconut Pineapple Cake
A bowl filled with assorted fruits and vegetables placed on a white surface.

Choco Vanilla Cake