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