YIELDS: 12 | PREPARATION: 240 minutes | COOKING: 15 minutes | SKILL LEVEL: Intermediate Recipe by Kirsten Tibballs
Decadent chocolate cake adorned with nuts and cocoa nibs, encased in a stunning two-toned patterned sable collar, and topped with a chocolate disc. Bite into this brilliant creation to reveal a hidden centre filled with hazelnut praline paste and luscious chocolate cremeux.
DECOR PASTE
50 g
unsalted butter
50 g
pure icing sugar, sieved
50 g
egg whites
40 g
plain flour
10 g
Cacao Barry Plein Arome Cocoa Powder
SABLE
120 g
unsalted butter
65 g
pure icing sugar, sieved
50 g
whole egg
290 g
plain flour
2 g
salt
vegetable oil spray, for greasing
plain flour, for dusting
CHOCOLATE CAKE
110 g
plain flour
27 g
Cacao Barry Plein Arome Cocoa Powder
3.5 g
bicarbonate soda
1.5 g
baking powder
110 g
caster sugar
1.5 g
salt
30 g
coconut oil or vegetable oil
27 g
whole eggs
62 g
buttermilk
2.5 g
vanilla bean paste
62 g
hot water
20g
hazelnuts, chopped
15g
Callebaut Cocoa Nibs, crushed
CHCOCOLATE CREMEUX
30 g
egg yolks
15 g
caster sugar
150 g
Bulla Thickened Cream
75 g
Callebaut 2815 Dark Couverture 57.7%
50 g
Callebaut 823 Milk Couverture 33.6%
CHOCOLATE DISCS
300 g
Callebaut 2815 Dark Couverture 57.7%
ASSEMBLY
75 g
Callebaut Hazelnut Praline Paste
gold leaf, for garnishing