White Chocolate Cabbage Leaf Cake

Preparation

• WHITE CHOCOLATE GANACHE

  • Place the chocolate in a bowl. Set aside.
  • In a saucepan, bring the cream to a boil. Pour the hot cream over the chocolate and let melt for 1 minute. Whisk the mixture until smooth. Cover and refrigerate for 8 hours.

• CAKE

  • With the rack in the middle position, preheat the oven to 180°C (350°F). Generously butter and flour 2 18-cm (7-inch) round metal mixing bowls, each with a capacity of 1 litre (4 cups).
  • In a bowl, combine the flour and baking powder. Set aside.
  • In another bowl, cream the butter and sugar with an electric mixer until fluffy, about 3 minutes. Add the eggs one at a time, beating until the mixture becomes smooth.
  • With the mixer on low speed, add the dry ingredients, alternating with the milk. Add the melted chocolate. Divide the batter between the 2 floured bowls and bake until a toothpick inserted in the centre comes out clean, about 45 to 50 minutes. Let cool slightly, then unmould and let cool completely.

• WHITE CHOCOLATE CABBAGE LEAVES

  • Rinse the cabbage leaves and pat dry with paper towels. This step is essential to ensuring the chocolate does not stick to the leaves.
  • In a double boiler, gently heat the chocolate until 2/3 melted. Remove the top of the double boiler from the heat and stir the chocolate with a spatula until the remaining chocolate melts and reaches body temperature.
  • Using a completely dry brush, paint the inside of the cabbage leaves evenly with chocolate, going right up to the edge. Apply a second coat if necessary. Place the leaves on a baking sheet. Refrigerate until the chocolate hardens, 30 to 40 minutes.
  • Gently peel the cabbage leaves from the chocolate, using scissors to cut away the leaf if necessary. Refrigerate the chocolate leaves until you are ready to decorate the cake.

• ASSEMBLY

  • Beat the ganache with an electric mixer until it forms stiff peaks.
  • Ice the flat side of one of the cakes with 1/4 of the ganache. Set the other cake on the icing to make a ball. Ice the outside of the cake with small swirls like the leaves in the centre of a cabbage head. Arrange the white chocolate leaves around the cake. Refrigerate until just before serving.