Delirium - Nocturnum Recipe
Make Delirium - Nocturnum Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Dark Chocolate Ganache
Decorative Topping
Method
Base Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it lightly.
- 2
Mix Dry Ingredients
In a large bowl, whisk together granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- 3
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Bake the Base
Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 6
Cool the Base
Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Ganache Preparation
- 7
Heat Cream
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not boil.
- 8
Melt Chocolate
Place the chopped dark chocolate in a heatproof bowl. Pour the heated cream over the chocolate and let it sit for 5 minutes.
- 9
Stir Ganache
Gently stir the chocolate and cream together until smooth and glossy.
Assembly
- 10
Pour Ganache
Once the base is completely cool, pour the ganache over the top, spreading it evenly.
- 11
Add Toppings
Decorate the top with edible gold leaf and fresh raspberries for a luxurious finish.
- 12
Chill and Serve
Refrigerate the dessert for at least 1 hour to set the ganache before slicing and serving.
