ALMOND PRALINE CAKE

1. Heat the oven to 165°C, fan forced.
2. Grease two 160mm cake tins and line them with baking paper.
3. Place the sugar, eggs, and almond praline paste in the bowl of a stand mixer fitted with a whisk attachment and whip until light and aerated.
4. In a microwave-safe plastic bowl, combine the butter and dark chocolate, then heat in 30-second increments, stirring in between, until completely melted.
5. Fold a small amount of the egg mixture through the melted chocolate and butter, then fold it back into the egg mixture.
6. Sieve the flour and cocoa powder, then gradually add it to the chocolate mixture, gently folding through to combine after each addition.
7. Evenly divide the mixture between the two prepared cake tins and bake in the preheated oven for 20 minutes.
8. Allow to cool completely at room temperature before placing into the freezer.
9. Once frozen, trim the tops off the cakes to create an even surface. The cakes should be 15mm in height.

Note: The cakes can be made in advance, wrapped in plastic wrap and stored in the freezer for up to 1 month.

CRUMBLE

1. Heat the oven to 150°C, fan forced.
2. Place all the ingredients into the bowl of a stand mixer fitted with a paddle attachment and mix to combine.
3. Once there are no lumps of butter remaining, scatter the crumble over a lined baking tray.
4. Bake in the preheated oven for approximately 10 minutes, or until golden-brown in colour.
5. Allow to cool completely at room temperature before roughly chopping.

Note: The crumble can be made up to 5 days in advance and stored in an airtight container at room temperature.

CRUNCH LAYER

1. Place the milk chocolate into a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until completely melted and it reaches 35°C.
2. Add the almond praline paste and stir to combine.
3. Pour the chocolate mixture over the crumble, add the salt, and mix until the crumble is completely coated.
4. Spread half of the crunch mixture over each cake, creating an even layer.
5. Place the cakes into the freezer to set.

VANILLA & COFFEE CREAM

1. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water then set aside until required.
2. Place the cream and vanilla into a saucepan and bring to a boil.
3. Meanwhile, place the sugar and egg yolks into a bowl and whisk by hand to combine.
4. Use the espresso function on the Jura Coffee Machine to produce 50ml of coffee.
5. Pour the hot cream over the egg yolk mixture while whisking.
6. Transfer the mixture back into the saucepan and add the espresso.
7. Continuously stir while gently heating to 80°C to create an anglaise.
8. Immediately strain the anglaise through a sieve and into a bowl, add the pre-soaked gelatine and stir until dissolved and incorporated.
9. Divide the mixture evenly between two cavities of a FP01548 Flexipan Round Insert Mat, 150mm D.
10. Place into the freezer to freeze completely.

Note: Once frozen solid, the vanilla and coffee cream can be wrapped in plastic wrap and stored in the freezer for up to 1 month.

CHOCOLATE MOUSSE

1. Line two 180mm cake rings with 50mm acetate strips. Place them onto a lined baking tray and set aside until required.
2. Semi-whip the cream until it has some body but still collapses, then chill in the refrigerator until required.
3. Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water then set aside until required.
4. Combine the dark and milk chocolate in a bowl and set aside.
5. Place the milk and sugar (A) in a saucepan and bring to a boil.
6. Meanwhile, place the egg yolks and sugar (B) in a bowl and whisk by hand to combine.
7. Use the espresso function on the Jura Coffee Machine to produce 85ml of coffee.
8. Pour the hot milk over the egg yolk mixture while whisking to incorporate.
9. Transfer the mixture back into the saucepan and add the espresso.
10. Continuously stir while gently heating to 80°C to create an anglaise.
11. Remove from the heat and immediately add the pre-soaked gelatine, stirring until dissolved and incorporated.
12. Strain the anglaise through a sieve over the bowl of chocolate, then whisk until the chocolate is completely melted and incorporated.
13. Add the salt and stir through.
14. Allow to cool to 34°C at room temperature, stirring intermittently.
15. Once it reaches temperature, fold in the semi-whipped cream.
16. Transfer the mousse into a piping bag and assemble immediately.

ASSEMBLY

1. Place an almond praline cake, with the crunch layer facing upwards, into each prepared cake ring.
2. Pipe the chocolate mousse into the ring, filling it halfway.
3. Use a palette knife or the back of a spoon to swipe the mousse up the sides of the ring.
4. Place a frozen vanilla and coffee cream insert on top, then cover with additional mousse.
5. Level off the top and remove any excess mousse, ensuring it is flush with the top of the acetate.
6. Place in the freezer for a minimum of 6 hours.

Note: Once frozen solid, the cakes can be wrapped in plastic wrap and stored in the freezer for up to 1 month.

CHOCOLATE GLAZE

1. Soak the gelatine in a bowl of cold water (A). Once soft and pliable, gently squeeze to remove the excess water then set aside until required.
2. Place the water (B) and glucose in a saucepan and bring to a boil.
3. Add the neutral glaze followed by the cocoa powder while whisking continuously.
4. Remove from the heat, add the presoaked gelatine and mix until dissolved and incorporated.
5. Pour the mixture over the white chocolate and emulsify with a stick blender.
6. Pass the glaze through a sieve into a microwave-safe bowl, cover the surface with plastic wrap, and use at 28-29°C.

Note: The glaze can be made up to 7 days in advance and stored in the refrigerator. Prior to using, gently reheat half of the glaze, add it to the remaining glaze, then emulsify.

CHOCOLATE FLOWER

1. Prepare stencils by cutting out different size petals from sheets of acetate, ranging from small to medium, large, and extra-large – refer to the flower guide and templates in the notes section below.
2. Cut strips of guitar sheets that will fit the size of the petals.
3. Temper the milk chocolate by placing it in a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until it is melted halfway. Then, stir vigorously until completely melted.
4. Place an acetate stencil onto the guitar strip, then spread tempered chocolate in a thin layer over it. Carefully peel back the stencil to reveal the petals. Place the guitar sheet in its corresponding PVC pipe to create a curve and allow to set at room temperature. The quantities of petals and corresponding pipes – listed in the flower guide below.
5. To assemble the flower, cut two 100mm x 100mm guitar sheet squares, one for each flower.
6. Retemper the remaining chocolate and place it into a paper piping cone or piping bag.
7. Pipe a chocolate disc to use as the base for assembling the flower, then adhere 6 extra-large petals to it.
8. Continue building the flower, adhering the petals with tempered chocolate, starting with approximately 6 of the large petals from the 140mm pipe, then 6 of the large petals from the 100mm pipe, followed by 17 medium petals, and lastly 3 small petals.
9. Place the chocolate flowers into the freezer to chill while you prepare the velvet spray.

Notes:

Flower guide (templates below):

6 x small petals (approximately 35mm x 25mm) place into a 40mm PVC pipe

34 x medium petals (approximately 50mm x 35mm) place into a 100mm PVC pipe

24 x large petals (approximately 65mm x 50mm), place 12 into a 100mm PVC pipe and 12 into a 140mm PVC pipe

12 x extra-large petals (approximately 80mm x 60mm) place into a 140mm PVC pipe

• The quantities listed above are just a guide. As the sizes, shape, and curve of your petals may vary depending on the size of the pipes you are using and how much the chocolate contracts, you may need slightly more or less petals to create the flowers. It is always a good idea to make extra petals to account for breakages.
• You can use cool spray to set the chocolate quickly while adhering the petals.
• The remaining chocolate can be reused to make the velvet spray.

Resize this petal shape as per the measurements listed above to create the stencils.

VELVET SPRAY

1. Combine the melted milk chocolate and cocoa butter, then heat to 45°C.
2. Transfer the mixture into the cup of a Wagner spray gun.
3. Remove one of the prepared flowers from the freezer.
4. Holding the spray gun approximately 600mm away, spray the chilled flower to create a velvet finish.

FINISHING

1. If required, gently reheat the glaze to 27-28°C and emulsify with a stick blender.
2. Remove the ring and strip of acetate from around the frozen cakes.
3. Elevate the cake by sitting it on a smaller ring over a tray with sides.
4. Pour the glaze over the surface of the cake.
5. Once the glaze stops dripping, use a sharp knife to trim the excess glaze from the base of the cake, then transfer it onto a serving plate.
6. Top the cake with a prepared velvet-sprayed chocolate flower.

Note: The finished cake can be stored in the refrigerator for up to 4 days.

Discover the coffee machine that helped bring this mousse masterpiece to life – visit the Jura website and take your bakes (and brews) to the next level!

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