CHOCO­LATE GLAZE

delicious - - MATT MORAN’S CHRISTMAS -

1 ti­ta­nium-strength gela­tine leaf 25g co­coa pow­der 50ml thick­ened cream 80g caster sugar

Pre­heat the oven to 180°C. Grease the base and side of a 23cm spring­form cake pan and line with bak­ing pa­per.

To make the cake, in a stand mixer fit­ted with the whisk at­tach­ment, whisk eggs and sugar for 7 min­utes or un­til pale and tripled in size. Mean­while, sieve flour, co­coa, bak­ing pow­der and 1/4 tsp fine sea salt into a bowl. In 2 batches, gen­tly fold flour mix­ture into egg mix­ture. Fold through melted but­ter. Pour into pre­pared pan and bake for 35 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool cake com­pletely in pan, then re­move from pan and, us­ing a large ser­rated knife, cut hor­i­zon­tally into thirds.

Grease base and side of cleaned cake pan and line with bak­ing pa­per. Place top third of cake in base of pan and set aside. Mean­while, for the pâté à bombe, com­bine sugar, glu­cose and 2 tbs wa­ter in a small saucepan. Bring to the boil over high heat, stir­ring con­stantly, un­til sugar is dis­solved, then sim­mer for 5 min­utes or un­til 120°C on a sugar ther­mome­ter. Mean­while, in the cleaned stand mixer fit­ted with the whisk at­tach­ment, whisk yolks un­til pale. With the mo­tor run­ning, grad­u­ally add sugar syrup in a steady stream and whisk for 10 min­utes or un­til at room tem­per­a­ture. Di­vide evenly be­tween 2 bowls and set aside.

For the milk choco­late mousse, bring a small saucepan one-third full of wa­ter to a very gen­tle sim­mer. Place choco­late and but­ter in a small heat­proof bowl, place over pan (don’t let the bowl touch the wa­ter) and melt without stir­ring. Set aside to cool. Whisk cream to medium peaks. Fold 1 batch pâté à bombe mix­ture into choco­late mix­ture, then, in 2 batches, fold in whipped cream. Chill for 2 hours to firm slightly.

For the dark choco­late mouse, bring a small saucepan one-third full of wa­ter to a very gen­tle sim­mer. Place choco­late and but­ter in a small heat­proof bowl and place over pan un­til choco­late has melted (don’t let the bowl touch the wa­ter). Set aside to cool. Whisk cream to medium peaks. Fold or­ange zest, or­ange oil, if us­ing, and re­main­ing pâté à bombe mix­ture into choco­late mix­ture, then, in 2 batches, fold in whipped cream. Pour mousse over cake and spread out, leav­ing a 5mm bor­der from edge. Chill for 1 hour or un­til set.

Top dark choco­late mousse with mid­dle third of cake. Pour milk choco­late mousse over cake and spread out, leav­ing a 5mm bor­der from edge. Chill for 2 hours or un­til firmed, then top with re­main­ing cake. Chill for a fur­ther 2 hours or overnight to set.

Re­move cake from pan and trans­fer to a large serv­ing plate.

For the choco­late glaze, soak gela­tine in cold wa­ter for 5 min­utes to soften. In a bowl, whisk co­coa pow­der and 1/4 cup (60ml) wa­ter to­gether to make a smooth paste. Com­bine cream and caster sugar in a saucepan over medium-high heat and cook, stir­ring con­stantly, un­til sugar is dis­solved. Squeeze ex­cess wa­ter from gela­tine and stir gela­tine and co­coa mix­ture through cream mix­ture un­til dis­solved. Pour glaze over top of cake only, al­low­ing some to drip over the edge.

Chiswick choco­late & or­ange cake

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