DECOR PASTE

1. Place the butter and sieved icing sugar into the bowl of a stand mixer fitted with a paddle attachment and mix to form a smooth paste.
2. Add the egg whites, flour and cocoa powder and mix to combine.
3. Set aside at room temperature until required.

SABLE

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and icing sugar until completely smooth.
2. Once there are no lumps of butter remaining, add the egg and mix to combine.
3. Lastly add the flour and salt and mix until the ingredients just come together as a dough.
4. Press the dough into an even, flat square and wrap in plastic wrap, then chill in the refrigerator for a minimum of 30 minutes.
5. Meanwhile, prepare the tart rings by cutting 12 squares of foil and 12 squares of baking paper, each approximately 100mm x 100mm in size.
6. Place a square of baking paper on top of each piece of foil, then place a 70mm perforated tart ring on top.
7. Crimp the baking paper and foil around the edges to seal in the tart ring.
8. Lightly grease the inside of the tart rings with oil spray, then remove any excess oil with a piece of paper towel.
9. On a lightly floured workbench, roll the chilled dough to 4-5mm in thickness, ensuring it is at least 220mm in length.
10. Spray a texture sheet with oil, then wipe off any excess with a piece of paper towel.
11. Press the texture sheet into the dough, pushing down to imprint the pattern.
12. Place the textured dough into the freezer to firm up.
13. Once the dough is firm, use an angled palette knife to spread the prepared decor paste into the imprinted pattern on the dough, then return to the freezer to firm.
14. Using a 2/4 cutting grid, cut strips of the dough measuring 210mm in length and 20mm in width. Return to the refrigerator or freezer as required to firm up as you work.
15. Line the sides of the prepared tart rings with the dough strips, then place them on a perforated tray and refrigerate while you prepare the chocolate cake.

CHOCOLATE CAKE

1. Heat the oven to 165°C, fan forced.
2. Sieve the flour, cocoa powder, bicarbonate soda, and baking powder into a large bowl, then add the sugar and salt.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the oil, eggs, buttermilk, and vanilla for 1 minute.
4. Remove from the mixer, add the flour mixture and fold through by hand until just combined.
5. Pour in the hot water and gently fold through to incorporate.
6. Pipe 30g of chocolate cake batter into each prepared tart ring.
7. Sprinkle the chopped hazelnuts and crushed cocoa nibs on top.
8. Bake in the pre-heated oven for approximately 15 minutes.
9. Allow to cool completely at room temperature.

CHCOCOLATE CREMEUX

1. Place the egg yolks and sugar in a bowl and whisk by hand to combine.
2. In a saucepan, bring the cream to the boil.
3. Gradually pour the hot cream over the egg yolk mixture while whisking.
4. Return the combined mixture to the saucepan and bring to 80°C whilst stirring continuously.
5. Strain the mixture over the dark and milk chocolate, then whisk until the chocolate has completely melted and incorporated.
6. Cover the surface of the chocolate cremeux with plastic wrap and refrigerate for a minimum of 6 hours to set.

CHOCOLATE DISCS

1. Temper the dark chocolate by placing it into a microwave-safe plastic bowl and heating in 30 second increments until it is 50% liquid and 50% solids, then stir vigorously until completely melted.
2. Spread the tempered chocolate in an even, thin layer over a guitar sheet.
3. Once the chocolate is set to touch, use round cutters to stamp out a minimum of 12 discs measuring 75mm in diameter, and 12 discs measuring 60mm in diameter. It’s recommended to create a few extra discs in each size to account for any breakages.
4. Cover the chocolate with a sheet of baking paper, then place it between 2 trays or chopping boards while the chocolate sets.

ASSEMBLY

1. Use a melon baller to scoop out a sphere from the base of each cooled cake.
2. Pipe some hazelnut praline paste into each cavity.
3. Fill the remaining space in the cavity with the prepared chocolate cremeux.
4. Seal the cavity by placing a 60mm chocolate disc on the base of the cake, then flip it upright.
5. Place a 75mm chocolate disc on top of the cake.
6. Use a heat gun to gently melt the chocolate disc over the cake.
7. Finish with a touch of gold leaf in the centre.

Join Savour Online Classes today to master Kirsten’s entire range of spectacular creations with easy-to-follow recipes and step-by-step tutorials!