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Chocolate and Hazelnut Feuilletine Cake, Raspberries and Raspberry
Recipe by Sarah Knights
- Steps
- Ingredients
Ingredients
Feuilletine Base
Chocolate Centre
Top Layer
Raspberry Coulis
Garnish
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Steps
- For the cake, make a feuilletine base by placing praline paste and chocolate into a heatproof bowl set over a saucepan of simmering water. Once the mixture has melted, stir in the feuilletine flakes. Transfer mixture to a piece of baking paper and place a second piece of baking paper on top. Roll out to 5mm thick, slide onto a tray and place in freezer for 20 minutes or until firm. Line a large tray with baking paper and arrange chef rings on top. Cut 6cm rounds from the base and place in the bottom of the chef rings. Return to freezer until needed.
- For the chocolate centre, place chocolate in a heatproof bowl. Add cream to a small saucepan and heat to just below boiling point. Pour cream over chocolate, set aside for 5 minutes before stirring.
- Meanwhile, using an electric hand whisk, beat eggs until thickened, then stir into the chocolate mixture until well combined. Evenly divide mixture among chef rings, leaving about 5mm from the top. Return to freezer for 1 hour and transfer to fridge.
- For the top layer, place chocolate into a heatproof bowl. Add glucose and cream to a small saucepan and bring to the boil, pour over chocolate and stir to combine. Pour glaze over the top of each cake and place in fridge for about 30 minutes or until set.
- For the coulis, bring sugar and water to the boil in a small saucepan. Add raspberries and simmer for 5 minutes. Remove from heat and puree using a stick blender. Strain through a fine sieve and set aside until needed.
- To serve, whip cream to medium peaks and fold through 100ml of raspberry coulis. Remove cakes from fridge. Using a blowtorch, gently heat sides of chef rings to release cakes. Place cakes onto serving plates, drizzle with raspberry coulis, garnish with raspberries and a quenelle of raspberry cream.
Notes
*To make the cakes, you will require ten 6 x 6cm chef rings or 200ml ramekins.
