Serves 6, to fill 7 x 6cm lined dessert rings
- 110g butter
- 110g dark Valrohna chocolate (premium French chocolate, arguably the best available)
- 12g coffee grounds
- 65g plain flour
- 25g dutch cocoa
- 1/4 teaspoon bicarb soda
- 240g caster sugar
- 30ml cherry kirsch
- 4 teaspoons vegetable oil
- 50ml buttermilk
- 50ml water
- 2 eggs
- Melt butter, dark choc and coffee granules till just melted - do not boil.
- Remove from heat and set aside, sift all dry ingredients and combine liquids and mix well.
- Incorporate chocolate and liquid together, whisk in eggs and mix in dry ingredients until just combined.
- Bake in a slice tin at 160 degrees for 1 hour or until just set
- Allow to cool completely, trim top of slice and cut 6 circles using metal rings.
- 160g whole hazelnuts (toasted)
- 150g sifted pure icing sugar
- 200g egg whites
- 500g caster sugar
- Combine 160g hazelnuts in a processor with icing sugar
- Whisk egg whites till peaks form and add caster sugar slowly. Remove and gently fold through crushed nuts and icing sugar.
- Place baking paper on baking tray. Put in piping bag and pipe circular rings to fit the size of the mould (draw circles on the baking paper as a guide).
- Bake in 180 degrees oven for 15 mins till golden brown, crisp on the outside but still moist inside.
- Remove from oven and allow to cool down completely.
Milk Chocolate Mousse:
- 100g Valrohna milk chocolate
- 25g egg white
- 25g caster sugar
- 250ml whipping cream
- Melt chocolate in bain marie till melted
- Whisk egg white and sugar until soft peaks
- Whip cream till soft peaks
- Fold chocolate into egg whites, then fold into whipped cream.
- Set aside and line metal rings
Chocolate ring lining:
- Melt 250g of milk choc in a bain marie
- Assemble line rings with plastic acetate. Spread acetate with melted chocolate and carefully line the inside of the ring (plastic acetate to face outwards). Fridge the rings until chocolate is set.
- Place dacquoise disks on base of metal ring. Pipe the mousse mixture evenly between the 6 rings. Then place the disks of mudcake on top of mousse.
- Place this in the fridge for 1 hour to set
- Remove ring and acetate. Garnish with fresh cherries and raspberry coulis and dust with icing sugar.
About The Trustee:
Perth’s Trustee Bar and Bistro is owned and operated by brother and sister duo, Angie and Scott Taylor. Angie has a PhD in paediatric immunology and Scott is a wine columnist and educator. This dynamic duo are also behind the iconic Beaufort Street Merchant and the latest string to their bow, Obsesso Expresso in the CBD.
The Trustee offers tasty “rustic European peasant fare made from the heart” by a team lead by Chef Michelle Forbes. Wine lovers can also look forward to a wine list – “probably the most interesting in Perth” - offering a choice of over 500 different wines by the glass and bottle. If you’re a Perth local, or heading to Perth for a break, make some time to check out The Trustee and Brookfield Place: www.thetrustee.com.au and www.brookfieldplaceperth.com
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