Chocolate Cake
Biscuit Natur
5 yolks
50ml stock syrup
37g unrefined caster sugar
3 whites
22g refined caster sugar
63g plain flour
Pinch salt
Preheat oven to 80C
Whisk together the yolks, salt, unrefined sugar and stock syrup
Make a French meringue with the whites and refined sugar
Fold the mixtures together
Fold in the sifted flour
Pour the mixture onto a baking tray lined with baking paper
Bake for 10 hours
Spiced Orange Syrup
150g aged Golden Syrup
5g glucose syrup
1 orange zest
1 orange juice
1 star anise
3 green cardamom
1 black cardomom
4 cloves
Pinch salt
1 vanilla pod seeds
Combine all ingredients in a saucepan
Simmer gently for 10 minutes
Remove from the heat
Chill and infuse overnight
Strain out the spices
Store in a heatproof plastic container until ready to use
Almond Sponge
2 eggs
62g unrefined caster sugar
112g sugar-almond mix (½ & ½ ground almonds and refined caster sugar)
1 orange zest
3 whites
25g refined caster sugar
37g plain flour
25g melted butter
Preheat oven to 240C
Beat together eggs, salt, unrefined sugar, sugar-almond mix and zest
Make a French meringue with the unrefined sugar and whites
Fold the mixtures together, then fold in the flour and melted butter
Pour onto a lined baking tray
Bake for 10 minutes
White Chocolate Ganache
100g white chocolate (e.g Green and Blacks)
200g UHT double cream
Pinch smoked sea salt
50g butter > Beurre Noisette
Break the chocolate into small pieces
Toss with the salt
Warm the cream gently
Stir in the beurre noisette and boil
Pour the cream over the chocolate
Stir to combine
Leave to cool overnight
Whisk until well aerated
Transfer to a piping bag and a plain tip nozzle and refrigerate
Chocolate Sponge
2 yolks
2 whites
50g SR flour
30g arrowroot
20g cocoa powder (e.g. Valrhona)
50g refined caster sugar
50g unrefined caster sugar
100g butter > Beurre Noisette
50g Trex
Pinch salt
50g whole milk
Make a sabayon with the yolks and unrefined sugar
Mix the Trex with the beurre noisette
Off the heat, whisk the yolks with the fats as for a mayonnaise
Chill overnight
Preheat oven to 240C
Sift together the 3 starches
Beat the starches, salt, mayonnaise and milk together
Make a French meringue with the whites and unrefined sugar
Fold the meringue into the cake mix
Pour into a cake pan
Bake for 10 minutes
Whack the pan on a solid surface
Allow to cool for 15 minutes
Transfer onto a cooling rack
Bergamot & Orange Bavarois
5g Twinings Earl Grey & Orange Blossom tea
2 orange zest
Few drops orange blossom water
200ml milk
3 yolks
100g double cream
30g unrefined castersugar
20g icing sugar
3 sheets leaf gelatine
Bring the milk to a simmer with the tea, blossom water and zest
Chill, then infuse overnight
Pass through muslin
Make a crème anglaise with the milk, caster sugar and yolks
Incorporate the gelatine into the hot custard as per a jelly
Allow to cool and set slightly
Whip together the icing sugar and cream
Fold the cream into the custard
Chill overnight to set
Transfer to a piping bag with a plain tip nozzle
Refrigerate until ready to use
Assembly
Place the natur on a suitable serving board
Warm the spiced syrup until viscous
Spread the syrup over the natur
Top with the almond sponge
Pipe the ganache over the sponge
Top with the chocolate sponge
Pipe the bavarois over the chocolate sponge
Dust with sifted cocoa powder
Trim the sides to neaten
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