White chocolate and fruit gateaux with flourless cocoa sponge

For the flourless sponge base

155g unsalted butter (room temperature)
420g caster sugar
8 eggs (room temperature) 130g cocoa powder

1. Cream the sugar and butter in an electric mixer for 5 minutes. Add the eggs one at a time, making sure to incorporate each one before adding the next.
2. Sieve the cocoa powder and gradually add to the mix in 3 or 4 additions, then gently mix until fully incorporated, making sure to scrape the sides every so often.
3. Pour the mix on trays lined with parchment about 1.5cm deep. Bake at 180 degrees for 10-12 minutes. Then remove from the oven and place on a cooling tray. Once cool, cut the sponge with a 20 cm diameter by 5cm high metal ring. This ring will form the edges of the cake whilst it sets.

For the whipped white chocolate ganache


135g Ivoire chocolate
600g whipping cream
2 vanilla pods (seeds only)
1/2 teaspoon vanilla extract
1 1/2 leaves gelatin
3 tbsp water
50ml Kirsch or frambroise

1. Soak the gelatine in cold water and leave for 5 minutes.
2. Meanwhile melt the white chocolate in a bowl. Then, heat the cream and vanillas in a pan, then add the gelatine, 3tbsp of water. Then add the hot cream into the melted chocolate by pouring it slowly in a thin stream, as if making a mayonnaise. Then blend with an electric hand blender for 2 minutes. Pass through a fine meshed strainer and rest for 12 hours minimum before using.
3. To assemble the white chocolate mousse cake, take the cocoa cake base with 20cm metal ring on and line the inside of the ring with acetate. Arrange the strawberry halves and raspberries around the edge and also in the centre and add a good splash of kirsch. Then lightly whip the ganache until it holds its shape and pour into the ring. Smooth the surface with a hot palette knife and leave to set for a few hours. Garnish with a selection of seasonal fruits dust with icing sugar and serve.

Recipe by Andy McLeish, Chef Patron at Michelin-starred restaurant Chapter One, Kent.
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