FOR Halloween, Dessert Draft co-owner and instructor chef Christene San Pedro blends eerie elegance with sweet indulgence in the Midnight Haunted Drip Cake, a decadent serving of rich dark chocolate layered with luscious strawberry filling and dark chocolate ganache.
‘The dark chocolate cake symbolizes the darkness and mystery of midnight, while the strawberry filling represents a hidden burst of sweet and tangy flavor beneath the dark exterior,’ she explained.
‘The dark chocolate ganache adds richness and depth, while the red drip, inspired by blood, brings a dramatic and spooky Halloween element,’ she added.
The homegrown talent, now a part-time faculty member of the De La Salle-College of Saint Benilde (DLS-CSB) Culinary Arts Management Program, adorned the decadent layers with handcrafted toothsome sweets and treats in the shape of iconic Halloween symbols and figures, motivated by the witching hour.
‘The meringue ghosts represent playful spirits which come out at midnight,’ Chef Christene said. ‘The hand-shaped fondant jack-o’-lanterns symbolize traditional Halloween, and the fondant spiders and delicate webs create an eerie haunted atmosphere.’
The pastry chef completed the party with white chocolate bats and skulls to bring a touch of elegant gothic to the masterpiece.
Chef Christene is a technical chef for Dawn Foods Philippines, a demonstrator and brand ambassador for various baking brands, events, and provincial baking workshops, and a consultant for commissaries and food industry businesses.
Midnight Haunted Drip Cake by Chef Christene San Pedro
For the Dark Chocolate Cake
Ingredients:
126g butter
225g sugar
2 pcs eggs
1 tsp vanilla extract
190g all-purpose flour
1 tsp baking powder
1 tsp baking soda
75ml cream
150ml fresh milk
50g dark chocolate compound
55g cocoa powder
8g coffee powder
55g sugar
Pan size: 3 pieces round 6-inch pans
Baking time: 30 to 35 minutes
Baking temperature: 350°F
Procedure:
1. Cream butter and sugar together for 3 to 5 minutes until light and creamy.
2. Add eggs one at a time, then add vanilla.
3. Combine dry ingredients: all-purpose flour, baking powder, and baking soda.
4. Combine liquid: In a saucepan, heat cream, milk, and dark chocolate. Once warm, add cocoa powder, coffee powder, and sugar.
billboards do the job socmed
5. Add flour mixture alternately with warm cocoa liquid mixture. Beginning and ending with the flour mixture. Stir well. Scrape sides and bottom of bowl.
6. Pour into the prepared pan. Bake for 30 to 35 minutes.
7. Test for doneness using the toothpick method or bounce technique.
For the Strawberry Filling
Ingredients:
50g cream
20g strawberry compote
100g white chocolate compound
Procedure:
1. In a saucepan, heat cream and strawberry compote.
2. Add chopped white chocolate. Keep on stirring until melted.
3. Strain the mixture. Chill for 2 hours
4. Spread an even layer of filling over the cake layer.
For the Dark Chocolate Ganache
Ingredients:
250g heavy cream
250g dark chocolate compound
Procedure:
1. In a saucepan, heat the cream.
2. Add chopped dark chocolate. Keep on stirring until melted.
3. Strain the mixture. Chill for 2 hours.
4. Coat the entire cake evenly with the icing.
For the Red Chocolate Drip:
Ingredients:
40g heavy cream
100g white chocolate compound
Red food color gel
Procedure:
1. In a saucepan, heat cream.
2. Add chopped white chocolate. Keep on stirring until melted. Add a few drops of red food color gel as needed. Strain the mixture.
3. Cool the mixture to 30°C before dripping onto the coated and chilled chocolate cake.
4. Slowly drip over the top edge of the cake, allowing it to gently flow down the sides.
For the decorations:
Fondant: Jack-o’-lanterns and spiders
Dry meringue: Ghosts
White chocolwate: Spider web, bats, and skulls