Mandarin and chocolate tonka bean cake - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Advanced
Ingredients
For the meringue base
- 3 Egg white(s) (free range)
- 50 g Unrefined golden caster sugar
- 100 g Unrefined golden icing sugar
- 85 g Almonds (ground)
- 30 g Plain white flour
For the tonka bean brulee
- 150 ml Milk (whole)
- 100 ml Single cream
- 2 Tonka beans crushed
- 2 tbsp Unrefined golden caster sugar
- 2 Egg yolk(s) (free range)
- 2 Gelatine leaves
For the mandarin confit
- 1 tsp Honey
- 3 Mandarin(s)
For the chocolate mousse
- 250 g Dark chocolate
- 250 ml Double cream
- 35 ml Water
- 35 g Unrefined golden caster sugar
- 5 Egg yolk(s) (free range)
For the chocolate glaze
- 150 g Dark chocolate
- 50 g Butter (unsalted)
- 2 tbsp Icing sugar
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1
Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).
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2
Sift flour and golden icing sugar into a bowl and add the ground almonds.
For this step you'll need:
- 30g Plain white flour
- 100g Unrefined golden icing sugar
- 85g Almonds (ground)
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3
In a separate bowl, whisk the egg whites with the caster sugar to form a nice peak.
For this step you'll need:
- 3 Egg white(s) (free range)
- 50g Unrefined golden caster sugar
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4
Fold in the dry ingredients mix (almonds, flour and icing sugar) then spread the mixture on a lined baking tray and bake for 10-12 minutes until golden. Now set aside and leave to cool.
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5
To make the tonka bean brulee, combine milk and single cream in a saucepan. Add the crushed tonka beans. Gently heat the mixture but not to boiling point. Leave to infuse for 10 minutes then take the milk and cream mixture off the stove and pass through a sieve into a bowl.
For this step you'll need:
- 150ml Milk (whole)
- 100ml Single cream
- 2 Tonka beans crushed
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6
In a separate bowl, add in the sugar and yolks and mix until pale. Return the milk, cream and tonka mixture liquid to the heat and bring to the boil. Pour over the yolk mixture and mix well. Cook it until the mixture coats the back of a wooden spoon nicely.
For this step you'll need:
- 2 tbsp Unrefined golden caster sugar
- 2 Egg yolk(s) (free range)
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7
Dissolve the gelatine in cold water and add to the mixture. Mix well. Take the final mix off the heat and pass through a sieve into a bowl.
For this step you'll need:
- 2 Gelatine leaves
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8
Pour the mixture onto a cling film lined shallow dish and freeze.
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9
To make the mandarin confit, place the mandarins into a pan of simmering water and boil for 10 minutes. Drain any excess juices and leave to cool. Slice the fruits into little cubes and remove any seeds.
For this step you'll need:
- 3 Mandarin(s)
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10
Coat a thick-based saucepan with the honey and cook the mandarins and honey together on a slow heat until the mixture is transformed to a kind of marmalade. Leave to cool.
For this step you'll need:
- 1tsp Honey
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11
To make the chocolate mousse, melt the chocolate in a bowl set over a saucepan of gently simmering water. In a seperate bowl, whip the double cream until it forms soft peaks.
For this step you'll need:
- 250g Dark chocolate
- 250ml Double cream
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12
Bring the syrup back to the boil.
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13
Place 5 egg yolks in a mixer, whisk at high speed, and pour in the syrup. Continue whisking the mixture until it is light and fluffy. Leave to cool.
For this step you'll need:
- 5 Egg yolk(s) (free range)
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14
Stir the melted chocolate into the egg yolks mixture and fold in. Finally fold in the whipped cream.
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15
To make the chocolate glaze, melt the chocolate in a bain marie, then add the butter and sugar.
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16
Finally to construct the cake, take the cooled meringue base and slice off the top. Place in the tin and layer with the mandarin confit. Next spread the tonka bean brulee. The cling film will help to remove it whole from the dish. Now top with your chocolate mousse and place in the freezer to set. Once set, use a kitchen blow torch to carefully remove the cake ring. Spread on the glaze and adorn with mandarin confit, chocolate slices and tonka beans.