CHOCOLATE AND CARAMEL CAKE WITH ALMOND FLORENTINE

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Ingredients

  • 6 Portions

  • Rich Chocolate Brownie Base

    • 250g Avonmore unsalted butter
    • 125g Chocolate
    • 375g Sugar
    • 5 Eggs
    • 86g Flour
    • 30g Nibbed almonds
    • 12.5 Baking powder
    • 125g Cocoa powder

  • Caramel Filling

    • 280g Caster sugar
    • 115g Water
    • 52g Glucose
    • 90g Avonmore unsalted butter

  • Dark Chocolate Mousse

    • 100g Avonmore 38% whipping cream
    • 50g Granulated Sugar
    • 90g Egg Yolks
    • 250g Dark choc 70%
    • 400g Avonmore 35.1% Whipping Cream

  • Chocolate Glaze

    • 540g Caster sugar
    • 225g Cocoa powder
    • 525g Water
    • 300g Cream
    • 11 Gelatine leaves (soaked)

  • Chocolate Band

    • 100g Dark Chocolate

  • Almond Florentine

    • 100g Milk
    • 100g Glucose
    • 200g Avonmore unsalted butter
    • 250g Sugar
    • 50g Cornflour
    • 250g Almonds flaked

  • Chocolate Leaves

    • 100g Icing sugar
    • 100g Egg white
    • 80g Flour
    • 20g Cocoa powder
    • 100g Brown butter

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The recipe, Step by Step

Elements

  1. Rich Chocolate Brownie Base
  2. Caramel Filling
  3. Dark Chocolate Mousse
  4. Chocolate Glaze
  5. Chocolate Band
  6. Almond Florentine
  7. Chocolate Leaves

Décor:

  1. Rich Chocolate Brownie Base

    1. Whip eggs & sugar until light and pale.

    2. Melt together the butter and chocolate.

    3. Add to egg mixture.

    4. Fold in flour, cocoa and baking powder, mix well.

    5. Pour into 10” tart ring.

    6. Bake in oven at 150˚c for 30mins.

  2. Caramel Filling

    1. Bring all ingredients to 150˚c.

    2. Remove from the the heat, pass through a fine mesh and allow to chill.

  3. Dark Chocolate Mousse

    1. Add Cream, sugar and egg yolk to a saucepan. Cook into a light custard.

    2. Pour over chocolate and blend.

    3. Fold in semi whipped cream.

    4. Pipe into mould and blast freeze.

    5. Demould and glaze.

  4. Chocolate Glaze

    1. Add water, cream, sugar and cocoa powder to a saucepan. Stir and cook until just below boiling for 5 minutes.

    2. Remove from heat & add gelatine. Pass through a fine sieve.

    3. Store in fridge.

  5. Chocolate Band

    1. Temper dark chocolate.

    2. Spread on acetate.

    3. Cut out chocolate band & wrap around cake, allow to set.

  6. Almond Florentine

    1. Heat milk, glucose butter and sugar to 104˚c.

    2. Remove from heat, allow to cool.

    3. Fold in sieved corn flour.

    4. Add flaked almonds.

    5. Divide between 4 sheets of parchment paper and freeze.

    6. Cook at 170˚c for 10 mins.

    7. Remove from oven cut 8” x 3” and fold over rolling pin.

  7. Chocolate Leaves

    1. Mix icing sugar and egg white.

    2. Add flour and cocoa powder.

    3. Add brown butter and allow to chill.

    4. Spread on leaf mould and bake for 6 to 8 min at 160˚c.

    5. Demould and allow to cool.