Aby Abraham, Pastry Chef, Saucon Valley CC
When ordering dessert, members at Saucon Valley Country Club in Bethlehem, Pa., never have to choose between two distinct, competing tastes; they can have both in a salted caramel chocolate cake, created by Pastry Chef Aby Abraham, who has been offering this delectable treat for the past seven years.
“My approach to creating desserts combines innovation with a respect for local preferences, seasonal fruits and locally sourced ingredients, while also honoring traditional recipes,” says Abraham, who joined the club last December after spending the past decade in the hotel and resort industries.
Inspiration for this favorite pastry came from the Brooklyn-style blackout cake, as well as the global popularity of salted caramel.
To enhance the main component, Abraham relies on three forms—salted caramel crunch, caramel crémeux and caramel glaze—alongside an old-fashioned chocolate cake base, milk chocolate mousse and vanilla Bavarian.
“The combination of milk and dark chocolate profiles work beautifully with the sea salt caramel crémeux, while the crunchy textures add a nice contrast,” he explains. “The lightness of the vanilla Bavarian complements the richness of the chocolate and the caramel, creating a well-rounded dessert.”
Achieving the best results comes from a special butter caramel technique, which begins with a dry caramel (ground using a Robot Coupe) and then folded into melted milk chocolate and sea salt. Over the years, Abraham has tweaked his recipe to better accommodate his guests and for special occasions. A holiday buffet version features salted caramel German buttercream for frosting and is finished with a chocolate ganache.
Abraham credits this recipe for becoming a fast favorite among Saucon Valley members and guests because of its “rich flavors and festive appeal.”
