Treat your family and friends to these divine cakes by Olivia from The Great Australian Bake Off.
For the cakes, beat the butter and sugar in an electric mixer until light and fluffy. Add the eggs one at a time mixing well after each addition. Sift together the flour, cocoa and baking powder and add to the mixture, mixing until just combined. Add the milk and melted milk chocolate and mix until combined. Put the mixture into a large piping bag and pipe into 3 x 12 cup mini sandwich tin (it is like a muffin tray but each cup has straight sides and a loose bottom). Bake at 160°C for 15 minutes or until a skewer can be inserted and come out clean. Leave to cool.
For the caramalised white chocolate cremeux, place the white chocolate on a silicone baking mat, on a baking tray and place in an over preheated to 130°C. Check the chocolate every 5 minutes and mix and re-spread the chocolate each time you check it until it has reached a nice caramel colour. Take out of the oven at this point and set it aside. In a saucepan heat the milk and cream over a low heat to almost boiling. At the same time whisk the egg yolks and sugar until pale and fluffy. Add the vanilla. Pour a small amount of the cream and milk mixture into the egg mixture and keep whisking. Pour the egg mixture into the saucepan with the remaining milk and cream place back over the heat and stir constantly until the mix reaches 183°F. Remove from the heat; pour into another bowl to stop the mix cooking any further. Add the bloomed gelatin and the caramalised chocolate and mix until combined and smooth (you can do this by hand or back in the mixer). Refrigerate until set.
For the hazelnut dacquoise, in a bowl sift together the hazelnut meal, icing sugar, corn flour and cocoa to make sure there are no lumps and the ingredients are well combined. Add the egg whites to the bowl of an electric mixer and whisk on medium speed until the egg whites are foamy. Increase the speed and add the caster sugar a little at a time until it is all incorporated and you have a smooth glossy meringue that stands in stiff peaks. Fold the hazelnut mixture through the meringue and spoon into a piping bag. Pipe onto baking trays (I piped spirals onto round trays just because they were handy) and smooth the mixture out until it is about 5ml thick. Bake for about 40 minutes at 150°C, then leave to cool in the oven with the door ajar. Once cooled use a round cutter the same size as your cakes to cut 36 rounds from the sheets of dacquoise.
For the ganache, heat the cream in a saucepan. Chop the chocolate into small pieces and place into a bowl with the glucose and cherry syrup. Pour the cream over and leave the chocolate to melt for a minute. Stir gently to combine.
For the decorations, temper the dark chocolate by heating two thirds of the dark chocolate in a bowl over simmering water, to about 115-120°F. Add the remaining chocolate and bring the temperature down to 80°F then heat to bring the temperature back up to 90°F. Spread the chocolate onto sheets of baking paper and allow to almost set. Using circle cutters press into the chocolate and leave to fully set. Once set you can pop the circles from the sheet, paint with the gold paint and use to decorate the cakes. Melt the white chocolate in the piping bag in the microwave for about 20 seconds on half power.
To assemble, trim the tops of each cake so they are level. Cut each cake in half. Brush each half of the cake with coffee liqueur to moisten the cakes. Pipe the cremeux onto half of the cakes and add a disc of dacquoise. Pipe more cremeux and top with the remaining halves of the cakes. Pipe the dark chocolate ganache over the top of each cake, spreading it out if necessary. Pipe lines of white chocolate and add a dot of the dark chocolate ganache to stand your tempered circles in. Add a gold pearl to each cake and voila, your 36 mini cake marathon is done!
This recipe has not been edited or tested by the Bake Off Food Department
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