Java & salted caramel macadamia

Nothing says ‘chocolate’ like a chocolate cake with a chocolate filling, decorated with tempered chocolate. The Callebaut 811 and single origin Java chocolate in this recipe give it a balanced cocoa profile and a delicious touch of caramel, without being overpowering.
Level:
Medium
Makes:
8 portions

Chocolate sponge

Ingredients: Chocolate sponge

  • 140 g
    cake flour
  • 4 g
    baking powder

Preparation: Chocolate sponge

Sieve together.

Ingredients: Chocolate sponge

Preparation: Chocolate sponge

Melt together.

Ingredients: Chocolate sponge

  • 200 g
    whole egg(s)

Preparation: Chocolate sponge

Whisk and gently mix into previous mixture. Fold in sieved flour and powder. Bake for 10 minutes at 180°C.

Salted macadamia

Ingredients: Salted macadamia

  • 120 g
    macadamias

Preparation: Salted macadamia

Roast lightly.

Ingredients: Salted macadamia

  • 100 g
    sugar
  • 60 g
    water

Preparation: Salted macadamia

Caramelise and add macadamia nuts.

Ingredients: Salted macadamia

Preparation: Salted macadamia

Sprinkle onto mixture. Leave to rest on a tray.

Java chocolate cream

Ingredients: Java chocolate cream

Preparation: Java chocolate cream

Melt together.

Ingredients: Java chocolate cream

  • 120 g
    whipping 35% cream

Preparation: Java chocolate cream

Warm up and fold into melted chocolate.

Ingredients: Java chocolate cream

  • 100 g
    half whipped cream 35%

Preparation: Java chocolate cream

Fold into previous mixture.

Finishing and serving

Cut chocolate sponge (10 x 2.5 cm) and pipe Java chocolate cream onto it. Add salted macadamia and sprinkle with
sea salt. Decorate with chocolate plaque and gold leaf.