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 :P) 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😛