Chocolate biscuit flourless
120 g egg yolk
60 g + 60 g sugar
160 g egg white
100 g dark chocolate
20 g cacao powder
Cherry chocolate ganache
450 g Chocolate Callebaut 55%
500 g frozen cherry puree*
150 g sugar
170 g cream
Chocolate mirror glaze
350 g chocolate 45%
200 g water
300 g sugar
200 g condensed milk
19 g gelatin
Chocolate short bread (soil)
75 g chocolate 45%
80 g flour
15 g cacao powder
½ teaspoon bicarbonate of soda
75 g butter at room temperature
60 g brown sugar
25 g caster sugar
250 g cherry sorbet
50 g cacao nibs
20 g ground pistachio
Chocolate biscuit flourless preparation:
1. Preheat the oven to Hot Air 165°C + 0% humidity.
2. Melt the chocolate over a double boiler and keep it warm.
3. Blanch the egg yolk and 60 g of sugar until pale and creamy, approximately 30–40 seconds.
4. Whisk the egg white until soft peaks form and gradually add 60 g of sugar.
5. Pour the melted chocolate into the egg yolk and sugar mixture. Add one heaped tablespoon of whipped egg white in the chocolate mix and gently mix through. Then add the remaining egg white and mix slowly until combined.
6. Line a flat baking tray with baking paper and using a palette knife, spread the mixture to achieve a 5 mm thickness. Place the tray in the oven and bake for 12 minutes. Remove from the oven and while still warm, use a 5 cm round cutter to cut out 8 discs. Allow the discs to cool.
Cherry chocolate ganache preparation:
1. Melt the chocolate in a double boiler and keep warm.
2. Combine the cherry puree and the sugar in a saucepan and bring it to the boil, then pour the fruit puree into the chocolate.
3. Add the cream to the chocolate and blend until incorporated. Leave to cool to room temperature.
4. To construct, line metal ring covers with acetate sheets. Arrange a disc in the base of the ring and pour 1 cm of cherry ganache. Add the final layer of chocolate biscuit on top of the ganache. Freeze for 3 hours or until frozen
Chocolate mirror glaze preparation:
1. Soak the gelatin leaves in a bowl of cold water for 5–10 minutes or until soft.
2. Heat the water, sugar and condensed milk in a saucepan and bring to the boil. Remove the saucepan from the heat and add the gelatin, whisking until it has dissolved.
3. Place the chocolate in a bowl and pour in the hot liquid. Using a hand blender, process the mixture until smooth. (Avoid introducing air bubbles at this stage). Strain the glaze through a sieve.
4. Use a cooling rack to elevate the cakes over a deep tray. When the glaze has cooled to 45°C, pour over the frozen cakes and refrigerate for 30 minutes to set. Line a large re-sealable container with baking paper and store until ready.
Chocolate short bread (soil) preparation:
1. Preheat the oven to Hot Air 170°C + 0% humidity. Melt the chocolate in a double boiler and keep warm.
2. Sift the flour, bicarb and cacao together. In a food processer, mix the soft butter with the sugar then add the flour mix. Gradually add the melted chocolate, one-third at a time until it resembles a wet dough.
3. Spread the dough into a flat baking tray lined with baking paper. Using a rolling pin and a second piece of baking paper, spread the mixture to a thickness of 5 mm. Place the tray in the oven and bake for 15 minutes.
4. Allow the short bread to cool completely before placing pieces into a blender. Using the pulse setting, blend until it resembles a soil like and granular consistency.
Use a hot knife to slice the extreme end of each cake to reveal the inside of the cake. Spread the soil across the flat plate. Place the cake in the middle of each plate and decorate with a quenelle of cherry sorbet, cacao nibs and ground pistachio.