NECTAR PEACH CHAMPAGNE CHOCOLATE CAKE
SERVES 10 PREP TIME 30 mins COOK TIME 6 hrs CHOCOLATE CAKE
60g Egg
23g Egg yolk
72g Sugar
71.4g Flour
40.1g Cocoa powder
50g Melted Butter
30g Egg White
30g Sugar
Whisk together the egg, egg yolk, sugar, ground almonds, flour and vanilla powder together in a mixing bowl.
At the same time, whisk together egg white and sugar and form a meringue.
Fold in the first mixture to the meringue. Lastly add in melted butter.
Bake at 160 degree Celsius in a 20cm x 20 cm square ring for 10-15 minutes.
CHAMPAGNE MOUSSE WITH NECTAR PEACH
1no Nectar Fresh Peach
80g Yolk
69g Sugar
7g Gelatine
300g Mascarpone
248g Whipped cream
60g Champagne
1 no Vanilla stick
In a mixing bowl, whisk together the egg yolk and sugar until the mixture starts to foam.
Melt gelatine and mascarpone in a microwave and add into the yolk mix. Continuously whisk the mixture until it turns into a semi-solid foam.
Fold whipped cream and vanilla bean into the egg yolk mix.
Lastly, fold in Champagne and pipe into desired mould.
Cut the sponge using a round cutter. Pipe mousse into mould and layer in sponge.
Set in the freezer for 24 hours.
COATING
7g Gelatine
300g Water
20g Elderflower mix
1g Silver shining powder
Cook water and elder flower till 50 degree Celsius. Add in gelatine. Mix together with hand blender. Add in silver powder.
Temper white chocolate in customised seashell mould.
Bake frozen cake at 50 degree Celsius and place into the chocolate shell.
Brush on desired colours.