Ruby Recipes

RUBY CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350ºF and prepare three 6-inch cake pans or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax paper or parchment cake circle.
• Place all of the dry ingredients into the bowl of a stand mixer and stir on low for 30 seconds to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low until just combined. With the mixer still on low, add the hot (just boiled) water in a slow stream, then turn the mixer to medium and beat until smooth, about 2 minutes. The batter will be very thin.
• Pour into prepared cake pans no more than 2/3 full and bake for 40-45 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.
• Add the ruby chocolate into a glass bowl and microwave for 30 seconds. Stir, then microwave for another 30 seconds. Stir until all the ruby chocolate is melted and there are no lumps. Alternatively, you can melt the ruby chocolate using a double boiler. Set aside to cool slightly.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high until light and fluffy, about 4 minutes. Turn the mixer to low, add the powdered sugar, and mix until well combined. Scrape down the bowl and paddle, give the melted ruby chocolate a few stirs and make sure it's not hot enough to melt the butter (if it is still too hot, wait a few minutes before adding!), then add it in. Turn the mixer to medium speed and beat for 2 minutes, until the mixture is smooth. Add the vanilla, heavy whipping cream, and salt and beat for another minute on medium.
• Place the chopped ruby cacao into a glass or metal bowl and set aside. In a saucepan over medium-high heat, warm heavy whipping cream until it just starts to boil. I always look for small bubbles forming around the edge and a soft boil starting in the middle. When you see that it's just starting to boil, pour it over the ruby cacao bits and let sit for about 20 seconds.
• Whisk it together until it's uniform in consistency and there are no bits of chocolate left on your whisk. Add a drop or two of Americolor Fuschia or pink food color gel of your choice if you want (the natural ganache color turns out more beige-toned for some reason).
• Cool ganache at room temperature for about 30 minutes, or until the ganache itself is close to room temperature (a little warmer may be fine depending on how thin you like your drips).
• When the chocolate cake layers have cooled completely, torte them before filling and frosting with ruby chocolate buttercream. Chill the frosted cake in the refrigerator for at least 20 minutes before dripping with the room temperature ruby chocolate ganache. It's always best to do a test drip on the cake before dripping the whole thing - that way you can see whether you need to cool the ganache more or gently warm it in the microwave before committing to dripping the rest of the cake.
• After dripping the cake with ganache, place it in the refrigerator for at least five minutes to let it set. To create the design pictured, place a few tempered ruby chocolate disks on top of the cake (I splatter painted mine with Americolor Bright White). Use the remaining ruby chocolate buttercream to pipe rosettes with Wilton tip 1M and stars with Wilton tip 4B wherever you desire!

RUBY CHOCOLATE ROCKY ROAD

Steps:

• Grease a small baking sheet and line it with waxed paper.
• Place ruby chocolate, coconut oil, and vanilla extract in a large microwave-safe bowl. Microwave on full power until melted, about 1 1/2 minutes. Remove and stir vigorously with a silicone spatula. Press any remaining solid pieces of chocolate into the hot liquid until melted.
• Add shortbread cookies, marshmallows, pistachios, almonds, candied flowers, raspberries, and coconut flakes to the chocolate mixture. Stir gently until fully coated.
• Spread mixture on the prepared baking sheet and refrigerate until firm, 1 to 2 hours. Cut into squares using a really sharp knife.

RUBY CHOCOLATE TRUFFLES RECIPE (WITH RASPBERRIES)

Steps:

• Puree the raspberries in a blender until smooth. Pass through a sieve to remove the seeds. (If using frozen fruit make sure it is defrosted first!)
• In a medium saucepan, add in the raspberry puree and cream. Heat over medium-low until the mix is hot but do not allow to boil.
• Remove from the heat and pour over the ruby chocolate. Let stand for 5 minutes and then stir together using a whisk.
• When the mixture is smooth, transfer to the refrigerator and allow to chill until set, about 4 hours or overnight. The ganache can be made up to 3 days in advance.
• Line a small baking sheet with parchment. Using a spoon, scoop out the truffle in rounded teaspoonfuls and roll until smooth in your hands. Place the truffles on the baking sheet and chill until ready for coating in chocolate.
• Blend the freeze-dried raspberries to a fine powder. Set aside.
• Place a spoonful of the melted white chocolate in the palm of your hand. Roll the chilled truffle in the chocolate until coated.
• Straight away toss the truffle into the freeze dried raspberry powder and allow it to stick to the wet chocolate. Place back on your baking tray and continue with the remaining truffles. Allow the truffles to set in the fridge.
• Store in an airtight container in the refrigerator until ready to gift, but just before eating let them sit at room temperature for the best flavor. Enjoy!

DISHOOM'S RUBY CHICKEN CURRY RECIPE

Steps:

• In a medium bowl, mix the marinade ingredients together, then toss chicken until evenly coated. Wrap and store in the fridge to marinate 6 hours to overnight.
• Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of the garlic. A mortar and pestle is ideal. Set aside.
• Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn't burn.
• Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamon, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
• Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced about 2/3 and darkened, roughly 15 minutes.
• Add the butter, chili powder, garam masala, cumin, the reserved crispy garlic from step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
• Preheat your grill on high. Oil the grates well, and then skewer and and cook the chicken until charred and just cooked through, 8-10 minutes. If you don't have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
• Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
• Plate and garnish with ginger matchsticks and cilantro (optional).