RECIPE: Gert Pretorius' white and dark chocolate mousse gateaux
Celebrate World Chocolate Day (Saturday July 7) with this special recipe of white and dark chocolate mousse gateaux by Gert Pretorius, head chef of Brisbane's Madame Rouge Bar & Bistro.
GERT PRETORIUS' WHITE AND DARK CHOCOLATE MOUSSE GATEAUX
Makes one 23 cm round cake or 8-10 individual cakes
300 g butter
300 g castor sugar
300 g self-raising flour
- Preheat the oven to 160℃. Prepare a 23 cm springform cake tin with baking paper. Cream the butter and sugar together. Add the eggs one by one, beating well between each. Sift the flour and gently fold into the egg mixture. Pour into the baking tin and bake for approximately 45 minutes, until a skewer test comes clean when probed. Leave to cool slightly before removing from the tin onto a cooling rack. Leave for at least one hour.
275 g full cream milk
275 g double cream
6 large egg yolks
110 g castor sugar
12 g gelatine powder
900 g whipping cream
260 g dark chocolate, chopped
- Sprinkle the gelatine into 50 ml of cold water, allowing to absorb the water fully (about 30 mins).
- Bring the cream and milk to simmer. Whisk the egg yolks and castor sugar until it turns a light cream colour. Stir the warm milk mixture slowly into the egg mix. Return the mixture to the pot and cook to 84℃ while stirring constantly. Strain through a fine sieve to complete the custard mix. Place the chopped chocolate into the hot custard, stirring until melted, then add the gelatine and stir to combine. Strain through a fine sieve into a cool bowl. Cool mixture to 35℃. Whip the cream to stiff peaks. Fold into the cooled custard and pour into a 23 cm springform cake tin lined with baking paper. Allow to set for at least 3 hours in a fridge.
FOR THE GANACHE
720 g white chocolate
250 ml pure cream
Zest of 4 lemons
- Finely chop the white chocolate and add in the lemon zest. Bring the cream to a simmer and pour over the chocolate and lemon zest mix. Stir to combine. Continue to stir while the mixture is cooling and until the ganache reaches a syrup like consistency. Slowly pour the ganache on top of the mousse in the cake tin. Place the cooled cake upside down on top of the ganache, making sure that the cake is level on top. Transfer to the fridge for approximately 1 hour to cool completely.
FOR THE GLAZE
24 g gelatin powder
125 ml water
225 g sugar
150 g dark chocolate
30 g cacao powder
56 ml cream
- Sprinkle the gelatine into 50 ml cold water, allowing to absorb the water fully over about half an hour. Bring the water and sugar to a simmer in a heavy based saucepan to 104℃. Add in the chocolate, sifted cacao and cream one at a time and continue mixing while adding until all ingredients are fully combined. Allow the mixture to cool to 60℃, then stir in the gelatin. Pour through a fine strainer. Blend with a stick blender, and strain again. Cool to 29℃ before transfering to a pouring jug.
- Demold the cake upside down from the tin, with the cake layer at the bottom, onto a cooling rack and tray. Carefully pour the glaze over the cake, in circular motions to coat the whole cake, allowing it to run off the sides onto the tray. Allow to cool completely. Garnish with edible gold leaf and micro-lemon balm.
For further information, please visit madamerougebistro.com.au.