The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24769/chocolate-medley

LifestyleFOOD.com.au

If you're a shoe lover, you'll fall in love with this dessert!

Ingredients

  • Chocolate Cake Base

  • 250g unsalted butter

  • 200g dark chocolate

  • 400g caster sugar

  • 250ml milk

  • 1 tsp vanilla essence

  • 80ml coffee liqueur

  • 245g plain flour

  • 1 tsp baking powder

  • ¼ cup cocoa powder

  • 2 eggs   

  • Ganache

  • 375ml thickened cream

  • 300g cooking chocolate45% cocoa

  • Chocolate Cookie

  • 125g unsalted butter

  • ½ cup white caster sugar

  • 125g desiccated coconut

  • 140g plain flour

  • 15g cocoa powder 

  • ½ tsp baking powder

  • 135g melted milk chocolate

  • Coconut Mousse

  • 200g white cooking chocolate

  • 300ml thickened cream

  • 200ml coconut cream

  • 30g unsalted butter     

  • 3 egg yolks

  • 4g or 2 sheets gold leaf gelatine

  • Coffee Mousse

  • 200g milk chocolate

  • 2 tsp instant coffee dissolved in 1 tbs water

  • 30g unsalted butter

  • 3 egg yolks

  • 300ml thickened cream

  • 4g or 2 sheets gold leaf gelatine

  • Lime Curd

  • 100ml lime juice or 6 limes

  • 165g eggs

  • 150g caster sugar

  • 100g unsalted butter

  • 4g or 2 leaves of gold leaf gelatine

  • Decorations

  • 200g dark chocolate

  • 100g white chocolate

  • Food Gel electric pink 164

  • Rainbow Dust edible glitter – white hologram

Method

  • Chocolate Cake Base:

  • 1.

    Preheat the oven to 180 degrees celsius.

  • 2.

    Grease and line 3 cake tins 2x150mm by 7cm high round cake tin, 1x100mm by 6cm high round cake tin.

  • 3.

    In a saucepan combine the butter, chocolate, sugar, milk, vanilla essence and coffee liqueur.

  • 4.

    Stir over low heat until smooth and cool.

  • 5.

    Pour into a large mixing bowl and sift in flour, baking powder and cocoa.

  • 6.

    Stir in eggs until well combined.

  • 7.

    Bake for 20-30 minutes or until cooked through.

  • Ganache:

  • 1.

    Heat cream.

  • 2.

    Add chocolate and stir until melted and smooth.

  • Chocolate Cookie:

  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Using the paddle attachment cream the butter and sugar.

  • 3.

    Add all dry ingredients.

  • 4.

    Mix through melted chocolate.

  • 5.

    Roll between two sheets of baking paper.

  • 6.

    Cut in a round circle with a 25cm diameter and cut a pattern around the edge with the point of the heart cutter.

  • 7.

    Bake for 15 minutes.

  • Coconut Mousse:

  • 1.

    Soak gelatine in cold water.

  • 2.

    Place chocolate and 80ml of cream in heat proof bowl over a pan of simmering water.

  • 3.

    Add butter and stir in egg yolks.

  • 4.

    Heat until 85 degrees celsius on thermometer.

  • 5.

    Remove from heat and add gelatine until dissolved and add coconut cream.

  • 6.

    Allow to cool.

  • 7.

    Beat remaining thickened cream until soft peaks are formed.

  • 8.

    Add the chocolate mixture.

  • 9.

    Set in prepared pan lined with baking paper and acetate sheets around the side of the tin.

  • Coffee Mousse:

  • 1.

    Soak gelatine in cold water.

  • 2.

    Place chocolate and 80ml of cream in heat proof bowl over a pan of simmering water.

  • 3.

    Add butter and stir in egg yolks.

  • 4.

    Heat until 85 degrees celsius on thermometer.

  • 5.

    Remove from heat and add gelatine until dissolved add coffee mixture.

  • 6.

    Allow to cool.

  • 7.

    Beat remaining thickened cream until soft peaks are formed.

  • 8.

    Add the chocolate mixture.

  • 9.

    Set in prepared pan lined with baking paper and acetate sheets around the side of the tin.

  • Lime Curd:

  • 1.

    Soften gelatine sheets in cold water.

  • 2.

    Place juice, eggs, sugar and butter over a double boiler and whisk continuously until thickened.

  • 3.

    Dissolve gelatine into custard.

  • 4.

    Cover with glad wrap and refrigerate.

  • Decorations:

  • 1.

    Melt 2/3 chocolate over a double boiler to 45 degrees celsius then add the remaining 1/3 of the chocolate and cool to 27 degrees celsius.

  • 2.

    Heat back up to 30 degrees celsius and pipe pattern of choice.

  • 3.

    Melt white chocolate to 40 degrees celsius, cool to 25 degrees celsius, reheat to 30 degrees celsius (when melting white chocolate add pink colour).

  • 4.

    Pipe into desired pattern.

  • Assembly:

  • 1.

    Place 3 chocolate cakes on top of one another and glue with ganache.

  • 2.

    Carve to the right shape.

  • 3.

    Cover with ganache.

  • 4.

    Place biscuit on top.

  • 5.

    Rest mousse on top of biscuit.

  • 6.

    Pipe lime curd on the mousse cake.

  • 7.

    Decorate with chocolate.

  • Equipment:

  • 1.

    2x 150mmx7cm high cake tin, 1x100mmx 6cm high cake tin, 1x 130cm x 7cm high, round chocolate mousse pan

Nutritional information

Nutritional analysis per serving (54 servings)

  • Energy 368kj
  • Fat Total 24g
  • Saturated Fat 15g
  • Protein 5g
  • Carbohydrate 37g
  • Sugar 25g
  • Sodium 41mg

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

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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