MasterChef's Reynold Poernomo's 'golden Christmas' dessert
This indulgent chocolate and passionfruit Christmas cake by the MasterChef contestant is more indulgent than your average.
Chocolate cake base
- 200 g dark chocolate
- 50 g rice bubbles
- 50 g pailleté feuilletine
- 80 g cocoa powder
- 230 g icing sugar
- 40 g flour
- 260 g almond meal
- 10 eggs
- 60 g melted unsalted butter
- 100 ml frangelico
- 325 g dark chocolate
- 600 g thickened cream
- 5 eggs
- 25 g sugar
- 2 gelatine titanium sheets
- 1160 g water
- 1440 g sugar
- 960 g cream
- 480 g cocoa powder
- 300 g glucose
- 24 gelatine titanium sheets
- 100 g crystalline
- 1 tsp gold powder
- 8 eggs
- 200 g passionfruit purée/juice
- 200 g sugar
- 130 g butter
- 3 gelatine titanium sheets
- 300 g dark chocolate
- freeze-dried raspberries
- Ferrero Rocher
- edible violas
- chocolate shards
A golden Christmas
- FOR CHOCOLATE CAKE BASE: Melt chocolate in microwave and fold in rice bubbles and pailleté feuilletine.
- Place a 20cm cake ring on a lined baking tray, pour mixture into cake ring and flatten to 1cm thick.
- Place cake base in fridge until set.
- Once set, remove the cake base from the fridge and apply a small amount of glucose on the bottom before placing on a golden serving cake board.
- FOR CHOCOLATE JACONDE: Preheat oven to 180°C.
- Sift dry ingredients together in a bowl.
- Whisk egg yolks in a mixer until fluffy and add in melted butter.
- In a separate mixer, whisk the egg whites until stiff peaks form.
- Fold the dry ingredients into the egg yolk mixture until well combined.
- Fold the egg whites into the mixture in thirds.
- Line a baking tray with baking paper and spray with oil. Pour in the mixture and flatten evenly to 0.5 – 1cm thick.
- Bake in oven for 20 minutes and then set aside to cool. Once cool, cut out a 17.5cm circle of the jaconde and brush both sideswith Frangelico. Set aside for final assembly.
- FOR CHOCOLATE MOUSSE: Bloom gelatine sheets in cold water until softened.
- Whip cream until medium-soft peaks form and set aside in fridge.
- Separate egg whites and place in fridge.
- To make the sabayon, place egg yolks in a metal bowl with 25gm sugar and whisk over a double boiler until fluffy. Add the gelatine sheets to the sabayon and stir until well combined.
- Melt the chocolate in a microwave and add to the sabayon mixture. Fold until mixture thickens.
- Place egg whites and remaining sugar in a stand mixer and whisk until medium peaks form.
- Fold the meringue into the chocolate mixture a third at a time and continue folding until the mixture is glossy and lava-like.
- Finally, fold in the whipped cream until well combined and transfer the mousse into a piping bag.
- FOR PASSIONFRUIT CURD: Bloom gelatine sheets in cold water until softened.
- Place passionfruit puree and butter in a saucepan over medium heat and bring to a simmer.
- Whisk eggs and sugar together until fluffy.
- Once the passionfruit and butter mixture is hot, slowly pour into the eggs while whisking.
- Return curd mixture onto heat, cooking it over a double-boiler. Keep whisking as it cooks until it forms a custard like consistency.
- Stir in the gelatine and mix well until the gelatine is completely dissolved. Strain the mixture through a fine mesh chinois.
- Pour the curd into a lined baking tray sprayed with oil and allow to set in a fridge.
- Once set, cut a 17.5cm circle and set aside for cake assembly.
- TO ASSEMBLE THE CAKE: Pipe the mousse into a large 20cm “Stone” silicon mould until it reaches halfway (420gm).
- Gently place the circle of curd in the middle on top of the mousse and push down slightly.
- Place the jaconde on top of the curd and pipe more mousse around the outside of the jaconde to fill the gaps.
- Pipe more mousse on the top and flatten evenly.
- Freeze until solid.
- FOR CHOCOLATE GLAZE: Bloom gelatine in cold water until softened.
- Place all ingredients except for the crystalline and gold powder in a saucepan and whisk to combine. Cook the mixture over medium heat until simmering.
- Once hot, whisk in the gelatine until combined. Strain the mixture and keep aside for the glazing process. Cool glaze mixture down to 40°C.
- Melt the crystalline to 55°C and then mix in the gold powder. Keep aside at 55°C.
- Once the glaze mixture is at 40°C, unmould the frozen cake elements and place on to a wire rack on a baking tray.
- Generously pour the glaze mixture from one end of the frozen cake mould to the other end, making sure to coat all sides,
- Once the cake is glazed, dip a palate knife into the gold crystalline and quickly scrape over the glazed cake.
- Transfer the glazed cake to the cake base with a metal spatula.
- FOR CHOCOLATE SHARD: Melt half the chocolate in a microwave in 20 - 30 second bursts until just melted or to a temperature of 42°C.
- Mix in the remaining chocolate a little at a time until all combined and cooled to 28°C.
- Then reheat in the microwave in 5-10 second bursts until all the chocolate is melted and at 32°C.
- Once the tempered chocolate is ready, spread onto a sheet of acetate with a palette knife and allow to set.
- Break into shards once chocolate is set.
- Place unwrapped Ferrero Rocher at the top corner of the glazed cake.
- Use the chocolate shards, raspberries and edible flowers to garnish around the Ferrero Rocher.