200 g rice flour
4 g ground cinnamon
2 g ground ginger
2 g ground nutmeg
2 g ground mixed spice
2 g ground tonka bean
1 g ground star anise
1 g ground cardamom
300 g dark couverture chocolate (70%)
100 g dark couverture chocolate (64%)
6 eggs separated
150 g leatherwood honey
150 g brown sugar
150 g pure cream (35% fat), warmed to 45C
150 g pure cream (35% fat), extra, whipped to soft peaks
2 oranges zested
2 lemons zested
edible gold dust
20 g gold-strength gelatine leaves
120 g cold water
75 g water, extra
150 g caster sugar
150 g liquid glucose
100 g sweetened condensed milk
150 g couverture chocolate (dark or milk) chopped
500 g couverture chocolate (dark, milk or white)
- Preheat the oven to 150°C (300°F). Lightly grease two 20 cm (8 inch) round cake tins and line the bases with baking paper. Sift all the dry ingredients together.
- Chop both the chocolates and melt them together in a heatproof bowl over a saucepan of simmering water or in a microwave. Put the egg yolk and honey in the bowl of an electric mixer fitted with the whisk attachment and whisk until light and fluffy (ribbon stage). In a separate bowl, whisk the eggwhite and brown sugar until firm peaks form.
- Add the warmed cream to the egg yolk mixture and stir until combined, then add the melted chocolate and mix well. Add the sifted dry ingredients. Using a spatula, fold the whipped cream through, followed by the whipped eggwhite and the orange and lemon zests.
- Divide the batter evenly between the cake tins. Put the tins in a baking dish (or in separate baking dishes if they won’t fit in one) and fill the baking dishes to halfway with water. Bake for 1 hour or until the centre of the cake springs back when touched and feels set. Remove the cakes from the oven and allow to cool in the tins. Once cool, remove the cakes from the tins and put them in the refrigerator to slightly harden.
- Cut the gelatine leaves into small squares, put them in a bowl with the cold water and set aside to soak.
- Put the extra water, sugar and glucose in a small saucepan over medium heat, stirring until the sugar has dissolved. Heat the syrup until it reaches 105°C. Stir in the gelatine and any remaining soaking liquid, as well as the condensed milk.
- Put the chocolate in a heatproof bowl. Pour over the hot condensed milk mixture and stir until smooth. Allow to cool, then cover with plastic wrap and refrigerate until set.
- To use, reheat to 35°C in a heatproof bowl over a saucepan of simmering water or in a microwave.
- Melt three-quarters of the chocolate in a clean, dry heatproof bowl over a saucepan of just-simmering water. The water should not touch the base of the bowl. As the chocolate starts to melt, stir gently with a spatula so that the chocolate melts evenly and monitor the temperature with a digital thermometer.
- When the chocolate reaches 45–48°C for dark chocolate or 40–45°C for milk or white chocolate, remove the bowl from the pan. This is the temperature where the cocoa butter crystals in the chocolate will have melted. Immediately add the remaining chocolate to the bowl and stir until the temperature drops to 27°C and all the pieces of chocolate have melted.
- Return the bowl to the saucepan of just-simmering water and reheat the chocolate to its ideal working temperature. This is 31–32°C for dark chocolate and 29–30°C for milk chocolate and white chocolate. Stir gently and use the chocolate as soon as it reaches the correct temperature.
- To test if the chocolate has been correctly tempered, dip the end of a clean palette knife in it. The chocolate should harden, with no streaks, in approximately 3 minutes at a room temperature of around 20°C.
- If the temperature drops while you are working with the tempered chocolate, use a heat gun or a hair dryer to gently reheat it to the ideal working temperature.
- Line a baking tray with plastic wrap and stand a wire rack on the tray. Melt the dark chocolate glaze in a heatproof bowl over a saucepan of simmering water or in a microwave. Heat the glaze to 28°C, trying not to stir it too much to avoid creating bubbles, then pour it into a jug. Remove the cakes from the refrigerator and put them on the wire rack. Pour the glaze over the cake, starting at the edges and finishing in the centre. Using a palette knife, quickly smooth off the glaze. Gently tap the wire to rid of any excess glaze. Slide the palette knife under the cake and move slightly to clean the bottom of the cake then place on a serving plate or a cake board.
- Cut out two 25 cm (10 inch) discs of coated cardboard and cut a slit from the centre to the edge. Cross the edges of the slit over each other to make the shape of an Asian hat and secure with adhesive tape. Fill the cardboard mould with tempered chocolate to coat.
- Tip out all the chocolate, leaving a thin layer inside the mould. Repeat the process twice more then set aside to crystallise. Demould by carefully cutting the cardboard away from the chocolate. Set it on top of the cake and brush the chocolate with edible gold dust.