Chocolate Pave Recipe

Chop chocolate

Place the chopped chocolate in a heatproof bowl and set aside in a warm spot.

Heat the cream in a small saucepan over medium heat until it just begins to simmer around the edge (do not boil). Remove from heat.

Pour the hot cream over the chopped chocolate in three additions, waiting 20–30 seconds between pours. Gently stir with a spatula from the center outward until the mixture is smooth and glossy.

Add the cubed room-temperature butter, corn syrup, and fine sea salt. Stir until the butter is fully incorporated and the ganache is silky. If any lumps persist, briefly place the bowl over a very low simmer (double-boiler) and stir until smooth, or whisk gently.

Cover the surface with plastic wrap to prevent a skin and let cool at room temperature until thick but still pourable, about 1–1.5 hours. For faster thickening, chill in the refrigerator, stirring every 10 minutes, until it reaches a pipeable/spreadable consistency (about 30–40 minutes chilled).

Preheat the oven to 200°C (400°F). Line a 12x16 inch (30x40 cm) half-sheet pan with parchment paper, leaving an overhang for easy removal. Lightly butter the parchment.

Whisk the eggs and granulated sugar together in a large mixing bowl. Using a hand mixer or stand mixer, whisk on high until the mixture is thick, pale, and tripled in volume, about 6–8 minutes. The ribbon stage should be reached when the batter falls slowly from the whisk.

Sift together the flour, cocoa powder, and pinch of salt. Gently fold the dry ingredients into the whipped egg mixture in two additions using a large spatula, taking care not to deflate the batter.

Fold in the melted butter and vanilla extract in one swift motion, incorporating just until uniform.

Spread the batter evenly in the prepared half-sheet pan using an offset spatula to create a thin layer (about 3–4 mm thick). Tap the pan lightly on the counter to remove large air bubbles.

Bake until the sponge is set and springs back lightly, 6–9 minutes (watch closely to avoid overbaking).

Remove from oven and immediately turn the sponge out onto another sheet of parchment. Peel off the baking parchment. While still warm, brush the top lightly with the neutral syrup to add moisture. Allow to cool fully on a wire rack.

Trim the cooled sponge into rectangles that will fit your chosen mold or ring. A classic pavé is often 8 x 4 cm or made as a large loaf — for this recipe, trim into two 25 x 10 cm strips about 1 cm thick (adjust to your mold). Save scraps for serving.

Place one sponge strip on a sheet of plastic wrap or acetate on a flat tray. Brush very lightly with additional syrup if desired. Using an offset spatula, spread a thin, even layer (about 4–6 mm) of cooled-but-spreadable ganache over the sponge.

Top with the second sponge strip, pressing gently to create an even sandwich. If making a loaf or ring, line the mold with acetate, place the layered sandwich inside and press gently to fit snugly.

Cover the assembled pavé with plastic wrap and chill in the refrigerator for at least 2 hours, preferably 4 hours, so the ganache fully sets and flavors meld. For a firmer set, chill overnight.

Remove from fridge. If you used a mold or acetate, unmold carefully and peel away the acetate. Place the pavé on a cutting board and dust the top lightly with sifted cocoa powder.

Using a hot, dry knife (dip in hot water, wipe dry between cuts), slice the pavé into portions. Wipe the knife clean and reheat between slices for neat edges.

Plate slices and finish with chocolate shavings or curls if desired. Allow the pavé to sit at room temperature 10–15 minutes before serving for the ganache to soften slightly for the best texture.