Recipes

Method

1. 1.
   Preheat the oven to 170°c.
2. 2.
   In a mixing bowl, combine eggs, caster sugar and vanilla bean and whip on high until ribbon stage.
3. 3.
   Combine hot water and cocoa powder. Make sure no lumps are there in this mixture.
4. 4.
   Combine almond meal, bicarbonate soda and salt and sift the mix to remove any lumps.
5. 5.
   Once the eggs have reached the ribbon stage, pour in the olive oil while the machine is running slowly.
6. 6.
   Next pour in the hot water and cocoa mix and stop the machine immediately.
7. 7.
   Using a spatula fold in the almond meal mix in three stages.
8. 8.
   Make sure to not deflate the mix at this stage.
9. 9.
   Line a small baking tray with baking paper (13’x9’ tray) and pour your batter and bake in the preheated oven for about 15 mins or until the top is dry and not sticky.
10. 10.
    Cool and pack away.
11. 11.
    Recommend freezing the cake before portioning and layering. Makes handling the sponges easy.
12. 12.
    SMOKED PORK FAT CARAMEL:
13. 13.
    Recommend freezing the cake before portioning and layering. Makes handling the sponges easy.
14. 14.
    Cook the mixture until the water evaporates and is left with crisped up skin and pork fat. Takes about 45 mins to an hour on low heat.
15. 15.
    Strain the mixture.
16. 16.
    Let cool to room temperature.
17. 17.
    Meanwhile set up the smoker
18. 18.
    SMOKING PORK FAT:
19. 19.
    You will need a smoking gun to do this at home. Follow the steps as per your manual. Add in the rendered pork fat to a small bowl. Use cling wrap to cover the bowl ( double line it to ensure that the smoke is trapped while smoking )
20. 20.
    Leave a small gap to fit the smoke hose.
21. 21.
    Add in your wood chips and start to smoke, seal the container with cling wrap and add in an extra layer around the hose to ensure smoke does not leak. This should take roughly 25 to 30 mins. Let it rest until all the smoke has disappeared. Using a spoon, mix your fat well.
22. 22.
    TO MAKE THE PORK FAT CARAMEL:
23. 23.
    In a pot, combine caster sugar, glucose and water. Cover with a lid until the sugars melt and dissolve.
24. 24.
    In a separate pot combine cream, smoked pork fat and vanilla. Warm up until the pork fat melts.
25. 25.
    Once the sugar reaches 170°c - deglaze the caramel with cream.
26. 26.
    Take off the heat, add salt flakes and cool in your fridge.
27. 27.
    TURKISH COFFEE & MASCARPONE MOUSSE
28. 28.
    Ensure all other elements are ticked off prior to making your mousse, as this will be the last step before glazing your petit mousse.
29. 29.
    Brew Turkish coffee as per normal and set aside until it's chilled. Same with your espresso. If you don’t have access to espresso shots then sub it with instant coffee to give it that extra kick.
30. 30.
    To make your mousse : ensure all your ingredients are weighed out prior to starting this. Your moulds/pastry rings/ trifle jar are all set to assemble.
31. 31.
    Hydrate gelatin - in ice cold water.
32. 32.
    Get a pot of water to boil - we will be using this as a double boiler.
33. 33.
    In a bowl - combine mascarpone, Turkish coffee, espresso and Mr. black - gently fold the mix to ensure the liquids are well incorporated. Do not over mix. Set aside in the fridge.
34. 34.
    Using a kitchen air or a hand blender whip pure cream until soft peaks. Set aside in the fridge.
35. 35.
    Combine egg yolks and caster sugar and transfer the bowl on to your double boiler - whisk the mix until it turns pale yellow. At this stage you can use a probe to check the temperature of your sabayon - 65C.
36. 36.
    Take off the heat, transfer the mix to your kitchen aid bowl or use a hand blender to whip your sabayon. Once it's whipped and cool - add in your mascarpone to the mix and use a spatula to fold in the mascarpone.
37. 37.
    Reserve a small portion of the cream to add in with your gelatin. Melt the gelatin on the double boiler. Mix in with your reserved cream.
38. 38.
    Combine the rest of the cream with your sabayon & mascarpone mixture.
39. 39.
    Towards the end add in your gelatin & cream mix and be quick to incorporate the gelatin. Do not over mix.
40. 40.
    Pour the mix into your mould - set in the freezer to semi set the mousse. Take out and add in your set caramel insert. Pour the remaining mousse on top of the insert. Flatten it out using an offset spatula.
41. 41.
    Let your mousse freeze overnight.
42. 42.
    If you are making a trifle then drizzle caramel as a layer in between and continue layering with the mousse, chocolate cake and caramel.
43. 43.
    CHOCOLATE GLAZE:
44. 44.
    Combine water, cocoa powder, cream, caster sugar in a pot and bring it to a boil.
45. 45.
    Combine water, cocoa powder, cream, caster sugar in a pot and bring it to a boil.
46. 46.
    Let it cool at room temperature.
47. 47.
    The glaze is best when used between 24C to 27C.
48. 48.
    TO ASSEMBLE THE CAKE
49. 49.
    Ensure your mousse is fully set and frozen.
50. 50.
    Take off the mould and set the cake on a wire rack.
51. 51.
    Ensure the glaze is at the right temperature.
52. 52.
    Use a spatula to brush off any extra glaze from the top.
53. 53.
    We finished ours with smoked cocoa nibs & burnt meringue, but you can add shaved chocolate or a touch of gold leaf to add the oomph factor.