The Sydney Morning Herald logo
Advertisement

Team Pastry Australia recipe: 'Great Berrier Crunch' chocolate cake

Want to bake a chocolate cake like a world-class pastry chef? Here are the steps to help get you started.

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.Inga Ting

Caribe Mousse

51gm Egg yolks

24gm Sugar

Advertisement

125gm Milk

125gm Cream

351gm Couverture Caraïbe 66%

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

450gm Cream (whipped)

Advertisement

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

Advertisement

60gm Inverted sugar

90gm Castor sugar

120gm Plain flour

60gm Cocoa powder

60gm Cœur de Guanaja

Advertisement

60gm Unsalted Butter

5gm Vanilla extract

300gm Egg white

120gm Castor sugar

1gm Salt

Advertisement

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

Advertisement

Couverture Manjari 64% 130gm

Method:

  • Boil the cream
  • Emulsify with the melted chocolate

Chocolate macadamia praline streusel base

Advertisement

600gm Macadamia nuts

60gm Castor sugar

1 piece Vanilla bean

1gm Salt

100gm Cœur de Guanaja

Advertisement

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

Advertisement

50gm Raw sugar

120gm Macadamia powder

20gm Cocoa powder

120gm Plain flour

Method:

Advertisement
  • Mix all ingredients and bake at 140°C

Streusel

200gm Streusel base

25gm Finely chopped Manjari couverture

Advertisement

90gm Chocolate macadamia praline (fine)

90gm Chocolate macadamia praline (course)

112gm Chopped macadamia nuts

1.5gm Salt

Method:

Advertisement
  • Combine all ingredients and deposit into cake ring

Gelatin solution (6:1)

600gm Water

100gm Gelatin (gold)

Advertisement

Method:

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

Raspberry Jelly

382.5gm Raspberry puree

Advertisement

67.5gm Blackcurrant puree

37.5gm Caster sugar

7.5gm Pectine NH

37.5gm Gelatin solution

Method:

Advertisement
  • 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

Advertisement

5gm Lime zest

125gm Egg yolks

60gm Inverted sugar

40gm Gelatin solution

40gm Couverture Manjari 64%

Advertisement

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

Advertisement

300gm Sugar

125gm Water

300gm Glucose

170gm Condensed milk

140gm Gelatin solution

Advertisement

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

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up

From our partners

Advertisement
Advertisement