Posted in Chocolate, Cookies/Shortbread

Exploding chocolate gateau

Recipe from
75g all butter shortbread biscuits
15g unsalted butter, melted
1 tbsp white caster sugar
12.5g neutral popping candy
chocolate ganache
87.5g whipping cream
Pinch of salt
Pulp from 3 passion fruits
25g fresh custard
55g dark chocolate (minimum of 60% cocoa solids), broken into pieces
25g milk chocolate, broken into pieces
Preheat the oven to 180ºC. 
Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.
Crush the biscuits until it resembles fine sand in texture and add the melted butter and sugar. 
Gently stir in the popping candy.
Place the mixture inside a cake ring placed on a tray lined with baking paper.
Flatten using the back of a spoon then put to one side to set.
Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil.
Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
Put the dark and milk chocolate in a bowl.
Place over a bain marie (a pan of gently simmering water) and allow to melt completely.
Remove from the heat.
Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition.
Allow the ganache to cool to room temperature.
Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes.
This will ensure that the ganache will not seep through.
After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours.
Place the tart in the freezer at least 4 hours.
After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.
Remove the metal ring by lightly warming with a blow torch.
Remove by carefully sliding the ring downwards.
Place back in the freezer.
Remove the gateau from the freezer and carefully lift it onto a plate. 
Will THEY make it again?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s