The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24772/chocolate-and-raspberry-jaconde-medley

LifestyleFOOD.com.au

This dessert is equally beautiful and delicious. If you love white chocolate mousse and tempered chocolate bark, this creation is for you. 

Ingredients

  • Joconde Décor Paste

  • 100g unsalted butter

  • 100g pure icing sugar

  • 2 large egg white (80g egg)

  • 1 cup plain flour

  • Red food colouring gel

  • Joconde Sponge

  • 12 large free range eggs (80g egg), six separated keeping the egg whites

  • 5 tsp. caster sugar

  • 170g almond meal

  • 150g pure icing sugar

  • 50g plain flour

  • 50g dutch cocoa powder

  • 4 tbs unsalted butter, melted

  • 4 tbs icing sugar for dusting additional

  • Chocolate Cake

  • 85g unsalted butter, softened

  • ¾ cup brown sugar, firmly packed

  • 1 egg (80g egg)

  • ¾ tsp baking soda

  • ¾ cup full cream milk

  • 185g plain flour

  • 3 tsp baking powder

  • ¼ cup Dutch cocoa 

  • 100g dark chocolate 70%, melted and cooled slightly

  • White Chocolate Mousse

  • 170g white coverture chocolate

  • 1 ½ cup heavy cream thickened

  • ½ cup Dutch cocoa powder 

  • Tempered Chocolate Bark

  • 300g dark chocolate70%, chopped into very small pieces

  • Equipment

  • 2 x Two miniature spring form tins -11-5x4-5cm

  • 1x 25m Square Tin

Method

  • 1.

    To make the joconde décor paste, cream the butter and icing sugar on high in the bowl of a stand mixer until light and fluffy.

  • 2.

    Gradually add the egg white and beat on medium high speed for 3 minutes. Towards the end of the three minutes, add a few drops of the food gel.

  • 3.

    Remove the bowl from the mixer and sift the flour on top before folding it in.

  • 4.

    Line two trays with a silicone baking sheet and pipe the décor paste in lines.

  • 5.

    Place the trays into the freezer to firm for at least 15 minutes.

  • 6.

    Preheat the oven to 230 degrees celsius.

  • 7.

    Whisk the six egg whites until frothy before slowly adding the sugar until firm glossy peaks form. Reserve in a separate bowl, covered in plastic film.

  • 8.

    In the same bowl of the stand mixer, sift the ground almonds, icing sugar, cocoa and flour.

  • 9.

    Using the paddle attachment, gradually add the six whole eggs on medium speed. Mix until smooth and light on medium-high speed for 2 minutes.

  • 10.

    Fold 1/3 of the egg whites into the almond mix to lighten the batter before folding in the remaining 2/3.

  • 11.

    Fold in the melted butter.

  • 12.

    Remove the décor paste from the freezer and quickly cover with the sponge batter in a thin layer and even out as much as possible.

  • 13.

    Bake for 4-6 minutes or until the sponge bounces back when pressed.

  • 14.

    Cool for half an hour before flipping onto parchment paper sprinkled with a little icing sugar.

  • 15.

    Once totally cool, cover with plastic film to prevent it drying out.

  • 16.

    Reduce the oven temperature to 160 degrees celsius and line a 20cm cake tin with baking paper.

  • 17.

    Make the chocolate cake by beating the butter and sugar until light and fluffy.

  • 18.

    Add the egg and beat well.

  • 19.

    Dissolve the baking soda in the milk before adding into the butter mixture along with the flour, baking powder, cocoa and melted chocolate.

  • 20.

    Beat until combined.

  • 21.

    Spoon into the lined cake tin and bake for 30-45 minutes or until an inserted skewer comes out clean.

  • 22.

    Cool completely before slicing.

  • 23.

    Prepare the mousse by placing half the cream into a small saucepan and heating until just before bubbles start to rise from the centre of the pot. There should be bubbles on the edge but not in the centre.

  • 24.

    Remove from the heat and stir through the chocolate until smooth. Set aside and allow to reach room temperature.

  • 25.

    In the bowl of a stand mixer, beat the cream until soft peaks form. Once the chocolate mix is cool, fold into the cream until smooth.

  • 26.

    Chill until needed.

  • 27.

    Temper the chocolate by placing 2/3 onto a double boiler to melt until the chocolate reaches 55 degrees celsius. Remove from the heat and add the remaining chopped chocolate.

  • 28.

    Stir until the chocolate reaches 28 degrees celsius.

  • 29.

    Place the chocolate back onto the double boiler and heat to 31 degrees celsius. Pour the chocolate onto a marble slab and spread with a palette knife and allow it to set. Use a metal bread scraper and lift the chocolate from the marble, creating bark as you push.

  • 30.

    To assemble the joconde, cut and place the joconde sponge into the mold around the edge ensuring a tight fit.

  • 31.

    Cut out a round of the chocolate cake and place into the bottom of the mold, again ensuring a tight fit.

  • 32.

    Sprinkle a few teaspoons of the raspberries on top of the chocolate cake, ensuring an even covering.

  • 33.

    Place the mousse into a piping bag and pipe on top of the raspberries and chocolate cake.

  • 34.

    Use a pallet knife to smooth over the top before placing back into the fridge to chill. You may need to place the dessert into the freezer to chill it in a shorter time space.

  • 35.

    Repeat to make the second cake using the remaining cake elements. 

  • 36.

    Repeat the mold and neaten the edges before decorating.

  • 37.

    Pile the chocolate bark on top of each cake and around the base of each cake. Sprinkle cocoa powder over the top.

Notes

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

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