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.