images : Thomas Alexander ; getty

FOR THE CHOCOLATE PASTRY BASE

INGREDIENTS 170g plain flour 15g cocoa powder 4g baking powder 70g sugar 120g butter

METHOD

1 Mix all ingredients in a mixer until combined , roll between baking paper around 4mm thick , and chill .

2 Cut with a 9-inch baking ring and bake at 160C for 12-16 mins .

FOR THE SPONGE

INGREDIENTS 95g egg yolk 80g caster sugar 10g vanilla sugar 35ml water 90g plain flour 35g custard powder 6g cinnamon powder 12g cocoa powder 5g baking powder 190g egg whites 30g caster sugar

METHOD

1 In a mixer , whisk the egg yolk , caster sugar , vanilla sugar and water together until thick , run a blow torch over the bowl to help cook the eggs to a sabayon , then sieve all the dry ingredients and fold into the egg mix . In a separate mixing bowl , whisk the egg whites and caster sugar to a soft meringue , fold the 2 mixes together and pour into a 9-inch paper-lined ring .

2 Bake at 150C at 20 % humidity for 30-40 mins .

3 Once cool , remove from the ring and slice horizontally into 3 .

FOR THE CHERRY JELLY

INGREDIENTS 1 tin / jar morello cherries / dark sour cherries ( 720g ) 75g caster sugar 30g corn starch 25g caster sugar 3-4 tbsp kirsch liqueur

METHOD

1 Strain the cherries and keep the juice . Mix 250ml juice , caster sugar ,

corn starch and bring to the boil . Gently simmer until thick . Mix in the cherries and chill . Once cold , add the remaining sugar and kirsch to taste .

FOR THE CHOCOLATE MOUSSE

INGREDIENTS 80g caster sugar 60ml double cream 70g 70 % chocolate 1 pinch salt 40g egg yolk 20g caster sugar 170ml semi-whipped double cream

METHOD

1 In a pan , bring the caster sugar to a medium / dark caramel — use a bit of water to help the sugar dissolve .

2 When the caramel is ready , slowly pour in the double cream and set to one side to cool for a little bit . Once slightly cooled , pour the caramel onto dark chocolate and salt , and mix gently in a mixing machine . Whisk the yolks and caster sugar until stiff , fold the chocolate into yolks , then fold in the semi-whipped cream .

FOR THE KIRSCH MOUSSE

INGREDIENTS 2 leaves of gelatin 1 egg 15g egg yolk 25g caster sugar 20ml kirsch liqueur 140ml semi-whipped cream

METHOD

1 Soak the gelatin in cold water . Whisk together the eggs and yolk with the caster sugar . Warm the kirsch , add the gelatin , then slowly pour in the eggs and whisk until cool , then fold into the semi-whipped cream .

GATEAU ASSEMBLY

1 Start with the sweet pastry and place 1 layer of sponge on top of it .

2 Spread the cherries around evenly and cover with chocolate mousse .

3 Place another sponge on top .

4 Add another layer of cherries and cover with kirsch mousse .

5 Close up with the last layer .

6 Cover with a thin layer of whipped cream and chocolate shavings .

FALL 2023 • 61