Cake Ingredients
A
5 egg whites
10 egg yolks
100g sugar
25g ovalett
10g vanilla essence
Pinch of salt
B
100g all-purpose flour
30g cocoa powder
5g baking powder
C
20g milk
180g melted chocolate
10g chocolate paste
D
120g melted unsalted butter
E
Chocolate ganache (refer to page 62)
Method
- Whip A over high speed until the foam is very thick.
- Sift B and fold it into A lightly and alternatively with C. Lastly add in D slowly using a plastic spatula.
- Pour it into three lined and greased 9”baking tins. Bake at 180C for about 20-25 minutes.
- Invert the tin onto a wire rack and let it cool thoroughly before spreading the Chocolate Macadamia Pastry Cream and chocolate ganache onto it.
CHOCOLATE MACADAMIA PASTRY CREAM
A
200g instant custard
B
10g vanilla essence
380g cold fresh milk
C
300g fresh cream
135g sugar
D
150g melted white chocolate
100g melted dark covertures’ chocolate
250g toasted crushed macadamia
METHOD
- Mix A and B till well-combined with a hand whisk.
- Whip C till soft peak and fold lightly into the above mixture till well combination.
- Lastly add in D and mix slowly till thoroughly combined.
ASSEMBLY
Place a layer of cake on a cake board and spread the Chocolate Macadamia Pastry Cream onto it evenly. Repeat this sequence with the remaining 2 layers. Spread a thin layer of Pastry Cream on the last cake layer. Let it set in the fridge for a while before pouring chocolate ganache on top. Decorate as desired.