• Serves 12
  • 60 mins prep

MasterChef's Reynold Poernomo's 'golden Christmas' dessert

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.

Ingredients

Chocolate cake base

  • 200 g dark chocolate
  • 50 g rice bubbles
  • 50 g pailleté feuilletine
  • glucose

Chocolate jaconde

  • 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

Chocolate mousse

  • 325 g dark chocolate
  • 600 g thickened cream
  • 5 eggs
  • 25 g sugar
  • 2 gelatine titanium sheets

Chocolate glaze

  • 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

Passionfruit curd

  • 8 eggs
  • 200 g passionfruit purée/juice
  • 200 g sugar
  • 130 g butter
  • 3 gelatine titanium sheets

Chocolate shard

  • 300 g dark chocolate

Garnishes

  • freeze-dried raspberries
  • Ferrero Rocher
  • edible violas
  • chocolate shards

Steps

A golden Christmas

  1. FOR CHOCOLATE CAKE BASE: Melt chocolate in microwave and fold in rice bubbles and pailleté feuilletine.
  2. Place a 20cm cake ring on a lined baking tray, pour mixture into cake ring and flatten to 1cm thick.
  3. Place cake base in fridge until set.
  4. 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.
  5. FOR CHOCOLATE JACONDE: Preheat oven to 180°C.
  6. Sift dry ingredients together in a bowl.
  7. Whisk egg yolks in a mixer until fluffy and add in melted butter.
  8. In a separate mixer, whisk the egg whites until stiff peaks form.
  9. Fold the dry ingredients into the egg yolk mixture until well combined.
  10. Fold the egg whites into the mixture in thirds.
  11. Line a baking tray with baking paper and spray with oil. Pour in the mixture and flatten evenly to 0.5 – 1cm thick.
  12. 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.
  13. FOR CHOCOLATE MOUSSE: Bloom gelatine sheets in cold water until softened.
  14. Whip cream until medium-soft peaks form and set aside in fridge.
  15. Separate egg whites and place in fridge.
  16. 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.
  17. Melt the chocolate in a microwave and add to the sabayon mixture. Fold until mixture thickens.
  18. Place egg whites and remaining sugar in a stand mixer and whisk until medium peaks form.
  19. Fold the meringue into the chocolate mixture a third at a time and continue folding until the mixture is glossy and lava-like.
  20. Finally, fold in the whipped cream until well combined and transfer the mousse into a piping bag.
  21. FOR PASSIONFRUIT CURD: Bloom gelatine sheets in cold water until softened.
  22. Place passionfruit puree and butter in a saucepan over medium heat and bring to a simmer.
  23. Whisk eggs and sugar together until fluffy.
  24. Once the passionfruit and butter mixture is hot, slowly pour into the eggs while whisking.
  25. Return curd mixture onto heat, cooking it over a double-boiler. Keep whisking as it cooks until it forms a custard like consistency.
  26. Stir in the gelatine and mix well until the gelatine is completely dissolved. Strain the mixture through a fine mesh chinois.
  27. Pour the curd into a lined baking tray sprayed with oil and allow to set in a fridge.
  28. Once set, cut a 17.5cm circle and set aside for cake assembly.
  29. TO ASSEMBLE THE CAKE: Pipe the mousse into a large 20cm “Stone” silicon mould until it reaches halfway (420gm).
  30. Gently place the circle of curd in the middle on top of the mousse and push down slightly.
  31. Place the jaconde on top of the curd and pipe more mousse around the outside of the jaconde to fill the gaps.
  32. Pipe more mousse on the top and flatten evenly.
  33. Freeze until solid.
  34. FOR CHOCOLATE GLAZE: Bloom gelatine in cold water until softened.
  35. 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.
  36. 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.
  37. Melt the crystalline to 55°C and then mix in the gold powder. Keep aside at 55°C.
  38. Once the glaze mixture is at 40°C, unmould the frozen cake elements and place on to a wire rack on a baking tray.
  39. Generously pour the glaze mixture from one end of the frozen cake mould to the other end, making sure to coat all sides,
  40. Once the cake is glazed, dip a palate knife into the gold crystalline and quickly scrape over the glazed cake.
  41. Transfer the glazed cake to the cake base with a metal spatula.
  42. 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.
  43. Mix in the remaining chocolate a little at a time until all combined and cooled to 28°C.
  44. Then reheat in the microwave in 5-10 second bursts until all the chocolate is melted and at 32°C.
  45. Once the tempered chocolate is ready, spread onto a sheet of acetate with a palette knife and allow to set.
  46. Break into shards once chocolate is set.
  47. Place unwrapped Ferrero Rocher at the top corner of the glazed cake.
  48. Use the chocolate shards, raspberries and edible flowers to garnish around the Ferrero Rocher.

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