These artistic creations by Monica from The Great Australian Bake Off really hit the spot.
For the chocolate cup, spray backs of all plates with veggie oil spray, wrap each on in cling film and smooth. Cut up acetate to size and mark them to measured length. Temper the chocolate – seeding method. Add in a few drops of hazelnut oil to taste – add in veggie oil is chocolate is too thick. Cover all 40 plates (4 extra in case some break) and put into the fridge to set (hope you guys have lots of fridges!!!). Fill spoon molds and refrigerate – unmold and repeat until you have 40 spoons (yes extra in case they break as they often do). Anything that breaks, set aside to re-melt for something else. With a palette knife, spread chocolate on acetate and roll and stock into place, fridge to set. On a tray lined with baking paper (need 2), pipe out handles using the template – fridge to set. Remove saucers from chocolate. Remover “cups” from acetate. Touch edge to back of hot lined baking tray, dip in roasted hazelnuts. Touch other side to hot tray and stick “cup” to the chocolate saucer – touch handle to hot tray and stick on handle. Rest spoon on saucer and place a couple of roasted coffee beans onto the spoon. If anything breaks, re-melt leftover broken chocolate and mend.
For the chocolate cake, mix boiling hot water, butter and chocolate together, let it sit for a moment and then mix it. Cream in a mixer the egg, sugar and vanilla. Add in the wet water/choc/butter mixer and fold through. Sift in dry ingredients and fold in. Finally, pour in the elixir of life – strong hot Italian espresso coffee and hand mix. Divide into 4 lined lamington cake pans and bake on 160°C for approx 25 mins. Leave to cool before turning out.
For the white chocolate mousse, heat cream in microwave, add in chocolate to make a ganache add in soften ganache and mix well – set aside to cool. Place sugar and water in a pot and stick in a candy thermometer - heat until 120 degrees – wet down sides to avoid sugar crystals. In a mixer whip up egg yolks until pale, drip in hot sugar mixture – mix until cooled. Pour in ganache and blend. When room temperature, fold in by thirds 1 ½ cups of soft peaked whipped cream – place in piping bags and stick in the fridge
For the milk chocolate mousse, same as white chocolate mousse method.
For the dark chocolate mousse, same as white chocolate mousse method.
For the decoration and assembly, cookie cutter the chocolate cake to measure – 3 rounds per cup (108 rounds) – 6cm diameter cookie cutter (16 per sheet cut in half). Drip on coffee liquor and baileys onto each round. Place a round in the bottom of each cup. Pipe in dark chocolate mousse. Place in a round into each cup. Pipe in milk chocolate mousse
Place in last round into each cup. Finish with well piped white chocolate mousse. Dust with cocoa. Image below is a test bake – spoon will be white chocolate and contemplating the handle to be white chocolate too.
Nutritional analysis per serving (106 servings)
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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This recipe has not been edited or tested by the Bake Off Food Department
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