images : Thomas Alexander ; getty

FOR THE CHOCOLATE PASTRY BASE

INGREDIENTS 60z plain flour 0.5oz cocoa powder 0.15oz baking powder 2.5oz sugar 4oz butter

METHOD

1 Mix all ingredients in a mixer until combined , roll between baking paper around 0.6-inch thick , and chill .

2 Cut with a 9-inch baking ring and bake at 320F for 12-16 mins .

FOR THE SPONGE

INGREDIENTS 3.4oz egg yolk 3oz caster sugar 1/3oz vanilla sugar 1.2fl oz water 3.2oz plain flour 1.2oz custard powder 0.2oz cinnamon powder 0.4oz cocoa powder 0.20z baking powder 60z egg whites 1.5oz 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 300F 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 ( 25oz ) 2.5oz caster sugar 1oz corn starch 0.9oz caster sugar 3-4 tbsp kirsch liqueur

METHOD

1 Strain the cherries and keep the juice . Mix half a pint of 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 16oz caster sugar 2fl oz double cream 2.5oz 70 % chocolate 1 pinch salt 1.5oz egg yolk 0.7oz caster sugar 11tbsp 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 0.5oz egg yolk ½oz caster sugar 1.5tbsp kirsch liqueur 9tbsp 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