Six layers of heaven ... the 'Great Berrier Crunch' chocolate cake by Team Pastry Australia.
Six layers of heaven ... the 'Great Berrier Crunch' chocolate cake by Team Pastry Australia. Photo: Inga Ting

Caribe Mousse 

51gm Egg yolks

24gm Sugar

Great Berrier Crunch ... a chocolate cake by Team Pastry Australia.
'Great Berrier Crunch' chocolate cake by Team Pastry Australia. Photo: Inga Ting

125gm Milk

125gm Cream

351gm Couverture Caraïbe 66%

450gm Cream (whipped)

Method:

  • Cook the milk, egg yolks and sugar to 82°C, emulisfy with the melted chocolate
  • At 45°C fold in the whipped cream

 

Chocolate Sponge 

120gm Eggs

240gm Egg yolks

60gm Inverted sugar

90gm Castor sugar

120gm Plain flour

60gm Cocoa powder

60gm Cœur de Guanaja

60gm Unsalted Butter

5gm Vanilla extract

300gm Egg white

120gm Castor sugar

1gm Salt

Method:

  • Whip the eggs, egg yolks, castor sugar and inverted sugar to ribbon
  • Sieve the plain flour and cocoa powder and fold into the egg mixture
  • Melt the chocolate with the butter at 50°C and add to egg mixture
  • Make a French meringue and fold into the egg/chocolate mixture

 

Manjari Ganache 

Cream 165gm

Couverture Manjari 64% 130gm

Method:

  • Boil the cream
  • Emulsify with the melted chocolate

 

Chocolate macadamia praline streusel base 

600gm Macadamia nuts

60gm Castor sugar

1 piece Vanilla bean

1gm Salt

100gm Cœur de Guanaja

Method:

  • Roast the macadamia nuts at 160°C
  • Make a dry caramel, add the nuts and combine
  • Process to paste
  • Melt chocolate and table

Streusel base

100gm Unsalted butter

50gm Brown sugar

50gm Raw sugar

120gm Macadamia powder

20gm Cocoa powder

120gm Plain flour

Method:

  • Mix all ingredients and bake at 140°C

 

Streusel

200gm Streusel base

25gm Finely chopped Manjari couverture

90gm Chocolate macadamia praline (fine)

90gm Chocolate macadamia praline (course)

112gm Chopped macadamia nuts

1.5gm Salt

Method:

  • Combine all ingredients and deposit into cake ring

 

Gelatin solution (6:1)

600gm Water

100gm Gelatin (gold)

Method:

  • Bloom the gelatin in cold water, melt and set into gelatin solution

 

Raspberry Jelly

382.5gm Raspberry puree

67.5gm Blackcurrant puree

37.5gm Caster sugar

7.5gm Pectine NH

37.5gm Gelatin solution

Method:

  • Heat the purees, combine sugar and pectine NH and at 40°C add to the puree
  • Bring to the boil, then add the gelatin solution, Sieve and deposit into moulds, blast chill

 

Citrus Cremeux

300gm Cream

200gm Milk

5gm Lime zest

125gm Egg yolks

60gm Inverted sugar

40gm Gelatin solution

40gm Couverture Manjari 64%

100gm Couvture Jivara Lactee 40%

Method:

  • Heat the cream, milk, lime zest, egg yolks and the inverted sugar to 82°C
  • Add the gelatin solution, emulsify the Crème Anglaise into the melted chocolates
  • Sieve and deposit into moulds, blast chill

 

Glaze

300gm Sugar

125gm Water

300gm Glucose

170gm Condensed milk

140gm Gelatin solution

250gm Couverture Guanaja 70%

Method:

  • Cook the sugar and water to 108°C
  • Add the glucose
  • Add condensed milk, gelatin solution and the chocolate, emulsify