Dark Chocolate, Caramel and Passion Fruit Gateau

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Ingredients for 12 portions, 10" Ø springform cake tin
  • For the sponge base Ø 24 cm
  • 62 g Pasteurized whole egg
  • 38 g Sugar
  • 2 g Vanilla sugar
  • 1 g Salt
  • 17 g Corn starch
  • 20 g AP Flour
  • 6 g Butter, melted
  • For the chocolate sponge base Ø 24 cm
  • 100 g Pasteurized whole egg
  • 50 g Sugar
  • 2 g Vanilla sugar
  • 1 g Salt
  • 27 g Corn starch
  • 15 g AP Flour
  • 15 g Cocoa powder
  • 7 g Sunflower oil
  • To drizzle
  • 66 g Orange juice
  • For the chocolate cream
  • 200 g QimiQ Whip, chilled
  • 200 g QimiQ Classic
  • 40 g Sugar
  • 60 ml Milk
  • 4 g Gelatin sheets à 3 g
  • 140 g Dark chocolate (40-60 % cocoa), melted
  • For the caramel cream
  • 170 g QimiQ Whip
  • 170 g QimiQ Classic
  • 170 g Caramel syrup
  • Sugar
  • 4 g Gelatin sheets à 3 g
  • For the jelly
  • 32 g Passion fruit puree
  • 68 ml Water
  • 14 g Sugar
  • 4 g Corn starch
  • 2 g Gelatin sheets à 3 g
  • 20 g Roasted hazelnuts, grated
Method
1.
Bake the sponge bases, allow to cool and drizzle with the orange juice.
2.
For the dark chocolate cream, lightly whip the cold QimiQ Whip, QimiQ Classic and sugar until completely smooth. Ensure that the complete mixture is incorporated (especially from bottom and sides of bowl).
3.
For the passion fruit jelly, warm the passion fruit puree, water and sugar. Add the corn starch and gelatine, stir well and allow to cool.
4.
For the caramel cream: lightly whip the cold QimiQ Whip and QimiQ Classic until completely smooth. Ensure that the complete mixture is incorporated (especially from bottom and sides of bowl). Add the caramel syrup and continue to whisk at top speed until the required volume has been achieved. Fold in the dissolved gelatin.
5.
Place the chocolate base in a Ø 26 cm cake ring and layer with the remaining ingredients in the following order: chocolate cream, passion fruit jelly, pale sponge base and caramel cream. Sprinkle with roasted haselnuts and chill well.