The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24767/chocolate-trio-centrepiece

LifestyleFOOD.com.au

This amazing creation features white chocolate and berry cheesecake. 

Ingredients

  • Jaconde Paste

  • 130g plain flour

  • 115g unsalted butter

  • 115g icing sugar mixture

  • 20g Dutch cocoa powder

  • 3 egg whites

  • Jaconde Sponge

  • 8 whole eggs

  • 300g icing sugar mixture

  • 300g almond meal

  • 120g plain flour

  • 85g unsalted butter melted

  • 8 egg whites

  • 80g caster sugar

  • 2 tbs Dutch cocoa powder

  • 2 tbs boiling water

  • Chocolate Mousse Cake

  • 100g hazelnuts

  • 140g dark chocolate

  • 3 egg yolks

  • 25g caster sugar

  • 150ml full cream milk

  • 170ml thickened cream

  • 3 gelatine leaves

  • Milk Chocolate and Orange Mousse Cake

  • 100g hazelnuts

  • 140g dark chocolate

  • 3 egg yolks

  • 25g caster sugar

  • 150ml full cream milk

  • 170ml thickened cream

  • 3 gelatine leaves

  • 2 large orange rinds

  • White Chocolate and Berry Cheesecake

  • 250g cream cheese

  • 1/3 cup caster sugar

  • ½ cup thickened cream

  • 100g white chocolate

  • 3 tbs hot water

  • 2 tbs powdered gelatine

  • 1 tbs hot water

  • 50g raspberries

  • Decoration

  • 500g dark chocolate

  • 200g milk chocolate

  • 50ml pure cream

  • 500g white chocolate

  • Equipment

  • 4” loose base tin 5” loose base tin 6” loose base tin

Method

  • 1.

    Make jaconde paste by creaming together butter and icing sugar, gradually add egg whites until combined and then add flour and mix thoroughly.

  • 2.

    Use the paste to make the bird stencil in white on a greased silicon sheet, and then place in the freezer. Add cocoa to remaining paste and mix thoroughly, make 2 stencils of the birds in chocolate and then 2 stripy ones.

  • 3.

    To make sponge, sift almond meal, icing sugar and flour into a bowl. Whip the whole eggs until thick and pale, in a separate bowl whip the egg whites whilst gradually adding the sugar, until foamy.

  • 4.

    Add the dry ingredients to the whole eggs and gently combine, then pour in the melted butter, combine and lastly the egg whites and gently fold together. Pour over the frozen chocolate patterns and onto 1 sheet of baking paper. Then mix the water with the cocoa powder and add to the remaining mixture, pour over the remaining stencils and over 2-3 sheets of baking paper. Bake each tray in the oven at 190 degrees celsius for 7-9 minutes or until just browning on the top.

  • 5.

    Line the cake tins with the jaconde pattered sponge around the sides and the bottom and save some rounds for the layers.

  • 6.

    To make the white chocolate cheesecake, place the gelatine with water to combine, place in a saucepan of barely simmering water to dissolve. Melt the white chocolate and refrigerate, cream together the cream cheese, thickened cream and sugar then add the cooled white chocolate mixture until smooth and then add the gelatine, fold in the fruit gently (saving some for the decoration), pour half into lined jaconde sponge cake tin (4”), then top with a round of sponge and then add more cheesecake mixture until it reaches the top.

  • 7.

    To make the dark chocolate mousse cake, place the gelatine leaves in a bowl of water to soften. Whisk the egg yolks and sugar until thick, heat the milk in a pan until just warm and pour into egg mixture, pour all the mixture back into the pan and warm on the stove until it gets to 80 degrees celsius on a thermometer. Then stir in the gelatine leaves until dissolved. Break the chocolate into a bowl and place a sieve over the top, pour the milk mixture into the sieve, leave for a few minutes and then combine with a whisk until smooth, place in the fridge. Roughly chop the hazelnuts. Whip the cream until soft peaks form and then fold into the chocolate mixture with the hazelnuts. Pour half the mousse into the lined jaconde sponge cake tin (5’’ tin) place a piece of sponge in-between and then fill to the top with the mousse.

  • 8.

    To make the orange mousse cake, place the gelatine leaves in a bowl of water to soften. Whisk the egg yolks and sugar until thick, heat the milk in a pan until just warm and pour into egg mixture, pour all the mixture back into the pan and warm on the stove until it gets to 80 degrees celsius on a thermometer. Then stir in the gelatine leaves until dissolved. Break the chocolate into a bowl and place a sieve over the top, pour the milk mixture into the sieve, leave for a few minutes and then combine with a whisk until smooth, fold in the grated orange zest. Whip the cream until soft peaks form and then fold into the chocolate mixture with the hazelnuts. Pour half the mousse into the lined jaconde sponge cake tin (6’’ tin) place a piece of sponge in-between and then fill to the top with the mousse.

  • 9.

    Make tempered chocolate by warming the dark chocolate to 45 degrees celsius and then cooling to 30 degrees celsius, for the white chocolate, warm chocolate to 40 degrees celsius and cool to 27’C – 28’C. Make decorations and top the cakes with them.

  • 10.

    Mix left over white chocolate with the 40ml of cream and warm gently to create a smooth ganache, pour over the white chocolate cheesecake.

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 373kj
  • Fat Total 24g
  • Saturated Fat 11g
  • Protein 7g
  • Carbohydrate 35g
  • Sugar 28g
  • Sodium 60mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

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

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