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.
Recipe
Chocolate sponge
| ingredients | preparation |
|---|---|
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Sieve together. |
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Melt together. |
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Whisk and gently mix into previous mixture. Fold in sieved flour and powder. Bake for 10 minutes at 180°C. |
Salted macadamia
| ingredients | preparation |
|---|---|
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Roast lightly. |
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Caramelise and add macadamia nuts. |
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Sprinkle onto mixture. Leave to rest on a tray. |
Java chocolate cream
| ingredients | preparation |
|---|---|
|
Melt together. |
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Warm up and fold into melted chocolate. |
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Fold into previous mixture. |
Chocolate plaque
| ingredients | preparation |
|---|---|
|
Melt. |
|
Melt. |
Pre-crystallise both chocolates and spread out on acetate sheets. |
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Finishing and serving
Cut chocolate sponge (10 x 2.5 cm) and pipe Java chocolate cream onto it. Add salted macadamia and sprinkle with |