Chocolate Sable

• Combine the butter and icing sugar, mixing until completely smooth. Add the orange zest and egg yolk and mix to combine.
• In a separate bowl, combine the flour, almond meal, cocoa powder and baking powder.
• Add the dry ingredients to the butter mixture and mix until the ingredients just come together as a dough. Press the dough into an even flat square and wrap in plastic wrap. Chill in the refrigerator for 30-60 minutes, until firm enough to roll.
• Heat the oven to 170°C, fan forced.
• On a lightly floured bench, roll the dough to 2-3mm in thickness. Use a ring or plate 20cm in diameter as a guide and cut a disc of pastry. Place it onto a lined baking tray.
• Fold the remaining pastry, wrap it in plastic wrap and return it to the refrigerator for 20 minutes before rerolling to 2-3mm in thickness.
• Cut a second 20cm disc, then use a 15cm ring or plate to cut out the centre of the disc, creating a ring. Transfer to a lined baking tray.
• Bake the disc and ring in the pre-heated oven for 15-18 minutes. Allow to cool at room temperature.

Chocolate Cake

• Heat the oven to 170°C, fan forced. Grease and line a cake tin, 20cm in diameter.
• Place the flour, cocoa powder, sugar, salt, baking powder and bicarbonate soda into a bowl and whisk to combine.
• In a separate bowl, place the melted coconut oil, egg, buttermilk and vanilla, then mix to combine.
• Add the dry ingredients and mix until it just comes together as a batter. Add the hot water and mix to incorporate.
• Pour the mixture into the prepared tin and bake in the pre-heated oven for 15-18 minutes, until the cake bounces back when gently pressed in the centre.

NOTE: The cake can be made a day in advance and stored in the fridge prior to assembly.

Strawberry Jam

• If using fresh strawberries, wash them and remove the stalks.
• Place the strawberries, sugar and cinnamon stick into a saucepan and gently stir while heating. Skim any impurities or foam from the surface.
• Once the mixture reaches 103°C, add the citric acid and mix to combine.
• Immediately transfer to a bowl or jar and cover with plastic wrap touching the surface and allow to cool at room temperature. Once cooled, store the jam in an airtight container for up to 2-3 weeks.

Chocolate Cremeux

• Whisk the egg yolks and sugar in a bowl until well combined.
• In a separate bowl, combine the milk chocolate and dark chocolate. Set aside.
• Place the cream into a saucepan and bring to the boil.
• Pour the boiled cream over the egg yolk mixture while whisking, then transfer the mixture back into the saucepan. Stir over low heat until it reaches 80°C.
• Immediately strain the mixture through a sieve over the bowl of chocolate. Whisk until the chocolate has completely melted and incorporated.
• Cover with plastic wrap touching the surface and chill in the refrigerator for 3-4 hours, until it reaches piping consistency.

To Assemble

• Spread the strawberry jam over the base of the sable disc, spreading it approximately 2mm from the edges.
• Trim the top off the cooled chocolate cake. Place the cake, cut side down, onto the jam.
• Transfer the chocolate cremeux into a piping bag fitted with a 2cm plain piping tip.
• Pipe the cremeux on top of the cake, leaving spaces for the fresh strawberries in amongst the piping.
• Arrange the strawberries, cut side down, in between the piped cremeux.
• Prior to serving, place the sable ring on top.