Recipes for Success: Chef Alexandros Negkro Tsatsaronis Shares Advice and a Tasty Chocolate Orange Cake Recipe

DUBAI: Chef Alexandros Negkro Tsatsaronis, the executive pastry chef at COVA and Sarabeth’s in the Bujairi Terrace in Riyadh, sheds light on his culinary journey and offers valuable tips for amateur chefs. With experience in renowned Michelin-starred restaurants across several countries, Chef Tsatsaronis has honed his skills and shares his love for cooking, passion for Mediterranean cuisines, and the importance of precision in the realm of pastry, along with his favorite dishes and ingredients.

Starting Out and Lessons Learned

At the beginning of his career, Chef Tsatsaronis admits to two common mistakes he made. Firstly, he underestimated the experienced kitchen staff due to his ego inflated by culinary school graduation. Secondly, he learned the delicate art of cooking fish and eggs required patience and experience. From these experiences, he discovered the importance of humility and continuous improvement.

Top Tip for Amateur Chefs

Chef Tsatsaronis emphasizes the significance of meticulous preparation as the real secret for amateur chefs. Clear thoughts, organization, and a thorough understanding of the recipe before starting are crucial. He notes the importance of precision, especially in pastry, where even a gram can make a significant difference.

The Unsung Hero Ingredient

According to Chef Tsatsaronis, salt is the unsung hero that can instantly improve any dish. Whether in savory or pastry, salt enhances flavors. In pastry, he suggests adding a pinch of salt to ingredients like chocolate and coffee to intensify their flavors and bring hidden nuances to the forefront.

The Struggle of Dining Out Professionally

While his professional instinct allows him to appreciate the details others might overlook when dining out, Chef Tsatsaronis admits that fully enjoying the experience can be challenging. Constantly critiquing the food can hinder the ability to relax and savor the meal. He acknowledges the value of constructive criticism while seeking a balance.

Favorite Cuisine and Go-To Dishes

Mediterranean cuisines hold a special place for Chef Tsatsaronis due to their emphasis on seasonal ingredients. His favorite cuisine includes a juicy steak with asparagus, baby potatoes, and béarnaise sauce. When he has to cook something quickly, pasta or risotto are his go-to dishes that not only offer a speedy solution but also evoke childhood memories of family comfort food.

Annoying Customer Behavior and Joys of Cooking

Chef Tsatsaronis finds it frustrating when guests request extensive changes to a dish he has carefully crafted. He perceives such requests as an intrusion into his creative process. However, he finds true joy in the creative process of cooking, whether experimenting with new ingredients or improvising with what’s available. The act of crafting something appetizing and unique is what he cherishes the most.

The Challenge of Baking Perfect Bread

Baking good bread remains an ongoing challenge for Chef Tsatsaronis. It requires a deep understanding of the dough and constant adjustments based on variables like climate and humidity. Even after 15 years, he considers mastering the perfect loaf a formidable task.

A Head Chef with a Balanced Approach

Chef Tsatsaronis describes himself as a head chef who combines laid-back leadership with disciplined edge, allowing him to adapt to the demands of the kitchen environment. While he embodies old-school discipline when required, he maintains a balanced approach in his leadership style.

Chef Alexandros’ Chocolate Orange Cake Recipe

For the cake:

• 470g water
• 125g cocoa powder
• 780g sugar
• 38g baking soda
• 490g flour
• 5g orange zest
• 470g buttermilk
• 245g eggs
• 295g vegetable oil

For the ganache:

• 465g dark chocolate (70% cocoa solids)
• 465g heavy/double cream
• 35g light brown sugar
• 35g glucose syrup
• 60g unsalted butter
• 175g crème fraiche

For the drip:

• 100g dark chocolate (70% cocoa solids)
• 60g unsalted butter

Also:

• 3 tbsp of cocoa powder for dusting the cake tins

Instructions:

1. Preheat oven to 345°F/175°C.
2. In a pan over medium heat, whisk water and cocoa powder until dissolved and simmering. Cool for 10 minutes.
3. In a large bowl, whisk sugar, baking soda, flour, and orange zest until evenly combined.
4. In a separate mixing bowl, whisk buttermilk, eggs, and oil. Add to the bowl of dry ingredients. Whisk in the cocoa mixture.
5. Grease three 7.5 x 23cm cake pans and place parchment paper circles at the bottom of each. Add cocoa powder to each pan and shake to coat the edges. Discard excess.
6. Pour the cake batter into the pans (900g per pan) and bake for approximately 45 minutes, or until a skewer comes out clean. Allow to cool for 5 minutes, then flip onto a wire rack. Cool for another 10 minutes, wrap in clingfilm, and refrigerate for at least 6 hours.
7. For the ganache, melt the chocolate in a bowl placed over a pan of gently simmering water. In a separate pan, heat cream, brown sugar, glucose, and butter until steamy and the butter has melted. Slowly add the hot cream to the chocolate, stirring constantly until fully incorporated. Blend in crème fraîche until smooth.
8. Cover the ganache and let it sit for 2-3 hours, stirring occasionally.
9. Place the first chilled cake layer on a rotating cake stand. Add a dollop of ganache and smooth it out with an offset spatula. Repeat with the second cake layer. Add the third layer.
10. Add another dollop of ganache and spread it smoothly over the top and around the edges of the cake. Use a hairdryer if needed to smooth any set ganache.
11. Refrigerate for 20 minutes. Spread the remaining ganache over the cake, aiming for a smooth top while leaving the outside relatively rough. Refrigerate for another 20 minutes.
12. To make the drip, melt the chocolate and butter in a small bowl over gently simmering water. Cool to 90°F/32°C.
13. Pour the drip onto the middle of the cake and quickly spread it to the edges using an offset spatula, allowing it to drip down the side.
14. Allow the cake to cool to room temperature before serving.