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:
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Medium
- Makes:
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8 portions
Chocolate sponge
Ingredients: Chocolate sponge
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140 gcake flour
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4 gbaking powder
Preparation: Chocolate sponge
Sieve together.
Ingredients: Chocolate sponge
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240 gbutter
Preparation: Chocolate sponge
Melt together.
Ingredients: Chocolate sponge
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200 gwhole 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
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120 gmacadamias
Preparation: Salted macadamia
Roast lightly.
Ingredients: Salted macadamia
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100 gsugar
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60 gwater
Preparation: Salted macadamia
Caramelise and add macadamia nuts.
Ingredients: Salted macadamia
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pinchsalt
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10 gNCB-HD706
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
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120 gwhipping 35% cream
Preparation: Java chocolate cream
Warm up and fold into melted chocolate.
Ingredients: Java chocolate cream
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100 ghalf whipped cream 35%
Preparation: Java chocolate cream
Fold into previous mixture.
Chocolate plaque
Ingredients: Chocolate plaque
Preparation: Chocolate plaque
Melt.
Ingredients: Chocolate plaque
Preparation: Chocolate plaque
Melt.
Pre-crystallise both chocolates and spread out on acetate sheets.
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.
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