The Talk Takeaway: Cooking
What’s for dessert? Just ask pastry chef Gesine Bullock-Prado, the woman behind the new cookbook Bake It Like You Mean It. On The Talk, she made a Chocolate Pyramid Cake Recipe.
“You have to bake with heart,” the chef said. “Even if it doesn’t look fantastic, you can taste how good it is.” She says that you can tell by the taste of a dessert whether that person put his or her heart into it in the kitchen.
The Talk: Chocolate Pyramid Cake Recipe
Gesine said that the batter for this has to be thick and sturdy, almost like a brownie. For this recipe, you need the eggs and butter at room temperature. You can always test your cake for doneness using your finger.
“It should spring back when you poke it,” Bullock-Prado advised.
The Talk: Chocolate Pyramid Ingredients
- 8 oz. Almond Paste
- 2 Egg Whites
- 6 Eggs, separated
- 3/4 cup Sugar
- 1/2 tsp Salt
- 1 cup & 1/2 cup King Arthur Black Cocoa Powder
- 1 cup Cake Flour
- Buttercream Frosting
- Simple Syrup
- 4 oz Bittersweet Chocolate
- 1 tbsp Butter
- 1/4 cup Heavy Cream
The Talk: Chocolate Pyramid Directions
- Preheat oven to 400 F. Line a baking sheet with parchment.
- In a food processor, mix egg whites with almond paste until soft.
- Use a mixer, whisk to beat egg yolks with sugar until thick but not stiff.
- Using a mixer paddle, slowly mix in almond paste.
- Transfer to a large bowl.
- Clean your mixer. Combine egg whites and salt in the mixer, until foamy.
- Add sugar to form stiff peaks. Do not over-whip.
- Fold about 1/3 of the egg whites into the egg yolk mix.
- Slowly add in remaining ingredients to fully combine.
- Combine flour and cocoa. Sift this over the egg mix and combine.
- Spread batter evenly on the parchment of your prepared baking sheet.
- Bake for about 10 minutes. To prevent bubbles, top with another weighted baking sheet.
- Let baked cake cool. Brush top layer of skin away with a pastry brush.
- Trim edges and divide cake into four equal strips.
- Transfer one strip layer to a platter. Brush with simple syrup all over.
- Spread buttercream evenly over the syrup layer.
- Top with a second layer of cake and press gently to secure it.
- Repeat layers of syrup, buttercream frosting, and cake.
- Continue until all layers are assembled.
- Cut cake lengthwise and spread butter cream on top of one of the halves.
- Place the second layer on top, creating a cake with eight total layers.
- Wrap in plastic and freeze until firm, at least one hour.
- Trim the sides of the cake to make them even.
- Cut in half evenly to form triangles.
- Spread buttercream along the uncut sides to glue the sides together in a triangle shape.
- Stick it in the fridge for another hour.
- Place cream and butter in a saucepan on medium heat.
- Pour heated mixture over chocolate in a bowl. Let sit two minutes.
- Whisk until smooth.
- Place chilled cake on a cooling rack and spread with glaze using a spatula.
- Garnish with sifted cocoa powder and serve.