Inspired by the “favourite childhood treat”, the Canterbury-based pub, which is number 48 on the Top 50 Gastropub’s list, sells around 75 Jaffa Cakes per week.
The dish costs some £2.50 to make and is sold at £12 per serving.
Senior sous chef Charlie Kendall-Smith told The Morning Advertiser (The MA) the plate makes up around 70% of dessert sales at the pub.
Childhood treat
He continued: "Growing up, Jaffa Cakes were my ultimate treat. I couldn’t go long without having one. Always in my lunch box at school and in the cupboards at home.
“Now that I have found my way into a culinary career I thought it might be fun to recreate my favourite childhood treat.
“I used my skills and creativity to produce a dish that can be recognised as the well known biscuit/cake, while attempting to completely elevate it.”
A Genoise sponge topped with set chocolate mousse and blood orange jelly, Kendall-Smith garnishes the dish with candied orange peel to add texture and make the most out of the blood oranges used.
Best served
“The jelly is made with fresh hand squeezed blood oranges, boiled and skimmed to extract impurities. This creates a clear jelly rather than a cloudy one”, the sous chef added.
Meanwhile a Tuile made from cocoa nibs, dark chocolate soil and an orange gel finishes off the plate, which the Dog serves the dish with a blood orange sorbet.
Kendall-Smith added the dessert is best served alongside an Espresso Martini.
Dog Jaffa Cake
(Recipe makes four portions)
Genoise Sponge
Ingredients:
- 8 eggs
- 300g plain flour
- 300g sugar
- 1 vanilla
- Pinch of table salt
Method:
- Whisk eggs, sugar, vanilla and salt in KitchenAid
- Once tripled in size and pale, gradually fold sifted flour
Chocolate Mousse
Ingredients:
- 160g milk
- 40g caster sugar
- 20g gelatine
- 360g chocolate
- 700g double cream
Method:
- Whip cream and set aside
- Bring sugar and milk boil and bloomed gelatine
- Pour into a bowl with chocolate and mix well
- Finally, fold whipped cream into chocolate mixture in three parts
Assembly
- Layer the baked and cooled sponge with set jelly and chocolate mousse
- Refrigerate and top with tuile if using and serve with blood orange sorbet
To take part in The MA’s Dish Deconstructed series please contact rebecca.weller@wrbm.com. Check out the previous Dish Deconstructed here.
