I would like to wish my dearest nephew Aden a belated HAPPY BIRTHDAY!!! I can’t believe he’s already 2 years old! WOW I still remember him as a little baby! Now he can walk, talk and run around
Please welcome my very cute but sometimes naughty nephew making his first appearance on Never Too Sweet I hope it wont be the last time ~ as long as Win Win gives me permission to share more photos hehe
Unfortunately, Aden lives in HK with Win Win and The Police (AKA Brother in Law will tell you why another time ) so I wasn’t able to celebrate his birthday with him. But I gave my parents his birthday present to take back and he seems to really like it ~ I got him little toy cars that work on the iPad
Even though I wasn’t physically in HK, I still wanted to make Aden a cake virtually and eventually remake it when I go back to HK in December ~ I knew immediately what cake I was going to make, you may remember from my previous post Kirk made a chocolate gateau cake to cheer me up because I had a horrible day I promised everyone that if I succeed in remaking it lol I’ll share the recipe! I have good news I succeeded yay!
Now let me share with you Kirk’s version first then I’ll share the recipe and the step-to-step on how to make it please be kind and do not compare because he is a professional and lol my cake making skills are no where near his ~
Recipe – Exploding Chocolate Gateau adapted from Heston Blumenthal
For the base
150 grams All Butter Shortbread Biscuits (e.g. Walkers)
30 grams Unsalted Butter, melted
2 tablespoon (US/UK measurement) Caster Sugar
25 grams neutral popping candy/poprocks
For the chocolate ganache
175 grams whipped cream (I used thickened cream)
Pinch of salt
Pulp from 6 passion fruits
50g fresh custard (e.g. Paul’s Vanilla Bean Custard)
110grams dark chocolate (minimum of 60%) broken into pieces
50 grams milk chocolate, broken into pieces
1) Preheat oven to 180ºC/350ºF/gas mark 4. Place the short bread biscuit on a baking tray lined with baking paper and put in the oven for 10 minutes until golden brown.
2) Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.
3) Gently stir in the pop rocks with your fingers or a spoon do not over mix as the pop rocks will start exploding.
4) Place mixture inside a 15 cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.
5) Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.
6) Put the dark and milk chocolate in a bowl over a pan of gently simmering water and allow to melt completely. Remove from the heat.
7) Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.
8) Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.
9) After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Then place it in the freezer for at least 30 minutes before removing from the cake ring.
10) Once the gateau is fully frozen, sit the gateau on a wide glass or put. Remove the metal ring by lightly warming the sides with a blow torch. Remove by carefully sliding the ring downwards.
Unfortunately, I wasn’t patient enough and didn’t leave it in the freezer long enough, so it wasn’t properly set and when I blow torched the gateau the sides became quite soft
But other than that little mistake this cake is AMAZING! Especially with the pop rocks in the base, I love how they pop in the mouth and the sourness of the passion fruit goes really well with the chocolate. Thanks Kirk for recommending this recipe to me This has definitely become my go-to ‘Impress your friends’ type recipe
Once again HAPPY BIRTHDAY dear Aden! Can’t wait to see you in December and make you this cake ~ it’s a bonus that you don’t really need to use an oven to make this cake! Because Win Win only has a toaster oven