Fleur Chocolate Hazelnut Cake by Kirsten Tibballs

CHOCOLATE SPONGE

INGREDIENTS

• 400 g whole eggs, room temperature
• 200 g caster sugar
• 2 tbsp vanilla bean paste
• 190 g plain flour
• 30 g dutch processed cocoa powder
• ¼ tsp salt
• 40 g unsalted butter, melted

METHOD

1.  Heat the oven to 165°C, fan forced.
2. Grease and line two 18cm diameter cake tins.
3. In the bowl of a stand mixer fitted with a whisk attachment, combine the room temperature eggs, sugar, and vanilla. Whip on medium-high speed until light and fluffy, approximately 5 minutes. To check if it’s ready, lift the whisk and drizzle the mixture back onto itself. If it holds on top without immediately incorporating back in, it’s ready.
4. Sieve the flour, cocoa powder and salt, then gently fold it into the egg mixture.
5. Take a small amount of the sponge batter and mix it into the melted butter. Once combined, fold this mixture back into the rest of the batter.
6. Divide the batter evenly between the two prepared cake tins and bake in the pre-heated oven for 35-40 minutes, or until a skewer is inserted into the cakes and comes out clean.
7. Allow the sponge cakes to cool completely at room temperature before removing them from the tins.
8. Once cool, place the cakes in the freezer for a minimum of 30 minutes. This will make them easier to slice.

 

MILK CHOCOLATE & HAZELNUT CHANTILLY CREAM

INGREDIENTS

• 765 g fresh cream 35% fat
• 3 tsp vanilla bean paste
• 660 g good-quality milk chocolate
• 75 g Bonne Maman Hazelnut Spread

METHOD

1. In a saucepan, bring the cream and vanilla to a boil.
2. Pour the hot mixture over the chocolate, whisking until the chocolate is completely melted and incorporated.
3. Add the Bonne Maman Hazelnut Spread and whisk to combine.
4. Cover the surface of the chocolate and hazelnut cream with plastic wrap and chill in the refrigerator for a minimum of 8 hours.
5. When ready to assemble the cake, whip the chilled chocolate and hazelnut cream until it forms firm peaks.
6. Transfer the whipped Chantilly cream into a piping bag fitted with a star nozzle.

 

ASSEMBLY

INGREDIENTS

• 350 g Bonne Maman Hazelnut Spread

METHOD

1. Use a serrated edged knife to trim the tops off the chocolate sponge cakes to create a flat surface. Then, slice each cake into 3 even layers.
2. Spread a fifth of the Bonne Maman Hazelnut Spread over one of the sponge discs. Place it on a serving plate or cake board with the hazelnut spread side up.
3. Pipe the milk chocolate and hazelnut Chantilly cream in rosettes on top of the hazelnut spread.
4. Continue layering with the remaining sponge layers, hazelnut spread, and Chantilly cream.

 

CHOCOLATE GARNISH

INGREDIENTS

• 400 g good-quality milk chocolate
• edible gold metallic powder

METHOD

1. Cut 30 strips of baking paper, each approximately 10cm in length.
2. To temper the chocolate, place it in a microwave-safe plastic bowl and heat in 30 second increments, stirring in between. Once the chocolate is 50% liquid and 50% solids, stir vigorously until completely melted.
3. To create the chocolate petals, dip a palette knife into the tempered chocolate and swipe it over one of the baking paper strips.
4. Tape the sides of the baking paper strips to create a slight curve down the length of the chocolate petal.
5. Repeat the process until you have created 30 petals.
6. Allow the chocolate petals to set in the refrigerator for 5 minutes or at room temperature for 20 minutes.
7. Carefully remove the tape and peel off the baking paper.
8. Arrange the chocolate petals to create a flower on top of the cake by pressing them gently into the Chantilly cream. Add additional Chantilly cream if needed to secure the petals.
9. To finish, dust the chocolate garnish with gold metallic powder.

Store in the refrigerator for up to 5 days.