The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24766/choc-medley

LifestyleFOOD.com.au

If you've got the time to spare, the effort involved in creating this gorgeous dessert is well worth it.

Ingredients

  • Chocolate Tart - Chocolate and Pistachio Pastry

  • 50g pistachio nuts, shelled & chopped

  • 70g caster sugar

  • 100g salted butter, softened

  • 20g rice flour

  • 1 tsp vanilla bean paste

  • 145g bakers’ plain flour

  • 1 egg

  • 30g Dutch cocoa

  • Extra plain flour for rolling/kneading

  • Chocolate Tart - Dark Choc / Mocha Filling

  • 1 tsp gelatine powder

  • 1 tbs water

  • 1 egg yolk

  • 45g caster sugar

  • 300ml milk

  • 1 shot espresso or (1 tbsp instant coffee)

  • 2 tbs Coffee Vino Cotto

  • 1 tbs cornflour

  • 100g dark chocolate 60%

  • Milk Chocolate Mousse

  • 550ml thickened cream

  • 400g milk chocolate

  • 4 eggs

  • 70g caster sugar

  • 1 tsp vanilla bean paste

  • 1 tsp gelatine powder

  • 1 tbs water

  • Tempered Dark Chocolate for Discs

  • 300g dark chocolate 60%

  • To Assemble

  • 40 raspberries

  • Edible gold paint

  • Chocolate Mousse Cake - Choc Cake Base

  • 62g butter, salted, softened

  • 200g milk chocolate

  • 125g caster sugar

  • Pinch salt

  • 50ml milk

  • 1 egg

  • 95g bakers’ plain flour

  • 35g Dutch cocoa

  • 1 tsp vanilla bean paste

  • Chocolate Mousse Cake - Pecan Praline

  • 1 cup caster sugar

  • 1 tbs water

  • ½ cup pecan nuts, chopped

  • Chocolate Mousse Cake - Milk Choc Mousse

  • Use some of prepared mousse from Tart above

  • Strawberry Mousse

  • Use some the prepared mousse from Strawberry lemon and vanilla mousse cake.

  • White Choc Mousse

  • Use some of the prepared mousse from strawberry, lemon and vanilla mousse cake.

  • Tempered White Choc Discs

  • 300g Lindt White Chocolate

  • To Assemble

  • 8 raspberries

  • Edible gold glitter

  • White Chocolate Strawberry, Lemon & Vanilla Mousse Cake - Biscuit Base

  • 70g caster sugar

  • 100g salted butter, softened

  • 20 g rice flour

  • Pinch salt

  • 1 tsp vanilla bean paste

  • 145g baker’s plain flour

  • 1 egg

  • Extra flour for rolling / kneading

  • White Choc Mousse

  • 550ml thickened cream

  • 400g white chocolate

  • 4 eggs

  • 70 g caster sugar

  • 1 tbs gelatine

  • 1 tbs water

  • Divide white choc mousse into 3 bowls

  • Lemon White Choc Mousse

  • 1 tsp lemon extract

  • 1 tsp lemon zest, fine

  • Few drops yellow food colour

  • Strawberry White Choc Mousse

  • 100 g pureed strawberries

  • 1 tbs gelatine powder

  • 1 tbs water

  • Vanilla White Choc Mousse

  • 1 tsp vanilla bean paste

  • To Assemble

  • Tempered white choc discs,

  • Dark Choc Tiles

  • Edible gold and pink glitter

  • 4 strawberries

  • Equipment

  • Acetate roll 7cm high

  • 1 x slice tray - 25.5cm (base)28 cm (top)3 cm depth18 cam depth

  • 6 x metal moulds   - 7.5cm (top, base & depth)

  • 3 x pie tins – 7.5 cm (base) tapered sides

Method

  • Chocolate Tart:

  • 1.

    Pastry base: Preheat oven to 180 degrees celsius.

  • 2.

    Spray cooking spray on base of 3 pie tins and place on a baking tray. 

  • 3.

    Chop pistachio nuts.

  • 4.

    Place butter, sugar, egg, vanilla and rice flour in a bowl of electric mixer and beat until creamy. Add flour, nuts, cocoa and mix until combined. Turn onto floured surface and knead until a soft dough forms. Roll out and cut circular discs with metal cutter. Place on bottom of pie tins. Push over sides, bake at 180 degrees celsius for 15 – 20 minutes until firm. Cool.

  • Dark Choc / Mocha Filling:

  • 1.

    Dissolve gelatine in water. Heat milk and coffee. Combine egg yolk, sugar and cornflour in a small bowl. Chocolate to milk mixture followed by gelatine mix and egg mix. Whisk to combine and cook for a few minutes over medium heat until it thickens.

  • Tempered Chocolate:

  • 1.

    Place chocolate in a bowl over simmering water and heat to 32 degrees celsius. Pour some of this chocolate into tart shells to coat inside. Pour rest of chocolate onto glad bake and allow to cool. Cut into discs / tiles.

  • Milk Chocolate Mousse:

  • 1.

    Melt chocolate over simmering water. In bowl of electric mixer beat cream until thick. Using another bowl beat egg whites until stiff, add sugar followed by egg yolks. Dissolve gelatine in water (microwave for 30 seconds to form liquid). Fold gelatine mixture into egg mix, followed by chocolate and cream.  Place in bowl in fridge.

  • Chocolate Mousse Cake - Choc Cake Base:

  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Grease and line a 25.5cm (base), 28cm (top), 3cm (depth) slice tray. Melt milk choc over hot water.

  • 3.

    Place all ingredients in bowl of electric mixer and beat for 2 minutes. Pour into slice tray and bake at 180 degrees celsius for 15 – 20 minutes until firm to touch. Cool and set aside.

  • Pecan Praline:

  • 1.

    Line a baking tray with glad bake.

  • 2.

    Chop pecans. Place sugar and water in a saucepan over medium heat without stirring, wait until it turns amber in colour. Add pecans and pour onto tray. Allow to set.

  • White Choc, Strawberry, Lemon and Vanilla Mousse Cake - Biscuit Base:

  • 1.

    Preheat oven to 180 degrees celsius, line biscuit tray with glad bake.

  • 2.

    Place sugar, butter, egg, vanilla and rice flour in bowl of electric mixer and beat until creamy. Add flour and mix to combine. Turn onto floured surface and knead until a soft dough forms. Roll out and cut discs to fit round metal mould bases. Place on baking trays and bake for 15 minutes or until firm and pale golden in colour.

  • White Choc Mousse:

  • 1.

    Beat cream in a bowl of electric mixer until thick. In a bowl over simmering water melt chocolate. In a separate bowl beat egg white until stiff, add sugar and egg yolks. Dissolve gelatine in water (microwave for 30 sec to form liquid). Fold gelatine mixture into egg mix, followed by chocolate and cream.

  • 2.

    Divide mix into 3 bowls.

  • 3.

    Add vanilla bean paste to one.

  • 4.

    Lemon zest, extract and colour to other.

  • 5.

    Add strawberries and dissolved liquid gelatine to the last one.

  • Tempered White Chocolate Discs / Tiles:

  • 1.

    Heat chocolate over simmering water to a temp of 32 degrees celsius. Pour onto baking paper and leave to set. When nearly set cut discs with metal cutters and tiles using a knife and ruler. Sprinkle tiles with pink glitter.

  • To Assemble - Chocolate Tart:

  • 1.

    Place raspberries on top of filled tart shells. Paint pattern on 3 dark chocolate discs. Place a plain dark chocolate disc on top of raspberries. Place some milk choc mousse in a piping bag fitted with a plain tube and pipe mousse on top of disc. Place painted disc on top. Top with a raspberry.

  • Chocolate Mousse Cake:

  • 1.

    Line inside of metal moulds with Acetate. Cut discs of chocolate cake. Cut to fit. Place in bottom of mould. Place some milk choc mousse in a piping bag fitted with a plain tube. Pipe into mould. Place praline in food processor and chop. Place some strawberry mousse in piping bag fitted with plain tube. Pipe on top of milk choc mousse.  Sprinkle praline on top. Refrigerate until set (about 30 – 40 minutes). When set turn out of mould. 

  • 2.

    Using a knife, release acetate strips. Place white chocolate disc on top of praline. In a piping bag fitted with a plain tube place some white chocolate mousse and pipe on top of white chocolate disc. Place in fridge and allow to firm. When firm place dark choc disc on top. Arrange dark chocolate disc on top.  Arrange dark chocolate tiles around outside and in centre place a raspberry on top. Assembly on day will be cake, milk choc mousse, cake, strawberry mousse, praline white for disc, piped mousse, dark disc etc.

  • White Chocolate Strawberry, Lemon and Vanilla Mousse Cake:

  • 1.

    Line round metal moulds with acetate strips. Place a pastry biscuit in base. Pipe vanilla mousse on top of biscuit. Repeat process with strawberry mousse followed by lemon mousse. Refrigerate until set. Turn out of moulds.

  • 2.

     Use a knife to release mousse from acetate strips. Place a white chocolate disc on top. Pipe white chocolate mousse on top of disc. Refrigerate until firm. Place another white choc disc on top. Arrange dark chocolate/white chocolate tiles alternatively over outside of disc. Cut strawberries in half and dust with gold glitter. Place in centre of each disc. 

  • Order to Make Components:

  • 1.

    Choc pistachio pastry

  • 2.

    Shortbread biscuit base

  • 3.

    Chocolate cake base

  • 4.

    Pecan praline

  • 5.

    Tempered dark chocolate

  • 6.

    Tempered white chocolate

  • 7.

    Milk choc mousse

  • 8.

    White chocolate mousse – strawberry, lemon and vanilla

  • 9.

    Cut & decorate disc and tiles

  • 10.

    Assemble choc medley

Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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