To make the base, preheat the oven to 180C/ 350F/Gas Mark 4 and roast the hazelnuts for about 10 minutes until lightly coloured. Blend to a paste in a food processor (this takes longer than you think, a PROPER paste, not just a powder), then set aside.
Sift the popping candy - you want to use the LARGEST bits, not the dust. Also, it's best to use a new bag, rather than re-use one, as the only way it remains bouncy is if vacuum sealed - storing it in a sealed container won't do.
Shred the milk chocolate in the Thermomix speed 10 / with a cleaver (don't use a food processor or knife as it will wreck the blade). Melt the milk chocolate in a bain-marie or Thermomix at 37degrees C, then remove to separate bowl, and stir in the ginger spice and popping candy. Next, fold in the hazelnut puree. Place the ring mould on a serving dish and gently press in the base mixture to a depth of about 1cm. Refrigerate for at least 2 hours, until hard.
Mousse Thermomix pt 1:
Chop the dark chocolate into small pieces (Thermomix, speed 10) and place in a metal bowl. Bring 150ml of the cream to the boil in the Thermomix (2 minutes / speed 2 / 100 degrees). Pour it over the chopped chocolate and stir extremely gently. Rinse the Thermomix bowl with iced water to cool it, dry it and pour the chocolate/cream mixture back into the Thermomix (speed spoon / 37 degrees, 5 minutes), until smooth. Add salt to taste. Remove Thermomix bowl from heat and allow to cool gently to room temp (below 30 degrees C, use IR thermometer).
Mousse no-Thermomix pt 1:
Chop the dark chocolate into small pieces (bone cleaver, not knife) and place in a metal bowl. Bring 150ml of the cream to the boil in a small saucepan. Pour it over the chopped chocolate and stir extremely gently until all the chocolate has melted, watching carefully to ensure it doesn?t take on a granular texture (although there is no indication what to do if it does!).
Mousse pt 2:
Once the chocolate cream has cooled to room temperature, lightly whip the remaining 250ml cream to soft peaks (perferably Kenwood, speed 6, wire whisk or Thermomix/Food Processor with the cream attachment), but do not overwhip. The cream whips best if you actually whip 500ml and divide in two. Fold into the chocolate mix. Pour over the base in the ring mould and place in the fridge to set for another two hours.
To make the glaze, chop up the chocolate and set aside. Place the water, coffee beans and salt in a pan or Thermomix / Speed 5 / 90 degrees, wait till up to temperature and whisk in the cocoa powder, then set over a medium heat and simmer (Thermomix speed 2, 70 degrees) for about 3 minutes.
Meanwhile, put the sugar in a small pan and melt over a medium heat (Induction, 500 watts for a small pan - don?t use Thermomix). Unrefined sugar will caramelise quickly (allegedly), so keep an eye on it; when it does, pour over the coffee and cocoa mix in the Thermomix or pan (stand back, as it will bubble and spit). I think it's mostly sucrose, so this should be over 160 degrees (IR thermometer). Be careful not to pour it directly onto the TM blades as it will freeze instantly onto the drive shaft, and you'll have to get out the plasma cutter to fix it. That's an idea - come up with a way of using the plasma cutter in food preparation.
Turn the heat off the pan / Thermomix down to 37 degrees and allow to cool down to about 60 degrees whilst stirring, and then beat in the chopped chocolate and, when melted, pass through a fine sieve.
When cool, but still liquid, pour over the mousse to your preferred depth and return the cake to the fridge to set.
N.B. I can't get this bit to set properly! Arg! Something goes wrong here. Not sure what it is.
Suggestion: Try straining the coffee beans out of the cocoa mix, running the Thermomix at full speed as the sugar goes in, and then slow down, reverse direction, and return the beans afterwards for flavour.
1. If the glaze is runny and gets into the popping candy base, it will ruin it. So glaze the cake over a grill so that any excess glaze runs off, instead of seeping into the base in a mess.
2. Allegedly this makes ONE 12cm/5inch cake. However, there is easily enough for an 8 inch cake.
3. To serve, run a hot knife around the inside of the ring before removing the cake. When slicing it, again make sure the blade of the knife is nice and hot.
Original recipe: http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/heston_blumenthal/article736732.ece
Someone else making a hash of the glaze: http://www.citrusandcandy.com/2010/08/popping-candy-chocolate-cake.html
This is a great everyday cake that is also brilliant for children?s birthdays. There are three parts to it: the popping-candy base, the chocolate mousse and the chocolate glaze. For the mousse, buy the best-quality chocolate available, with a cocoa content of less than 55% if you want the cake to appeal to children; or raise the cocoa content if you are a purist. The glaze can be made in large quantities, as it stores well in the fridge and makes a delicious chocolate sauce. Don?t balk at adding the salt ? it makes a wonderful difference to the flavour.
This cake can be made a day in advance, but it is best assembled on the day it is to be eaten, as the ?pop? will be strongest and the mousse will retain its silky texture. The quantities given below will fill a bottomless ring mould that is 12cm in diameter and 5cm high.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 459 (56%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 3g|
|Cholesterol 8.7mg||3 %|
|Sodium 1221.7mg||42 %|
|Potassium 753.1mg||20 %|
|Total Carbohydrate 82.4g||24 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 72.5g|
|Protein 10.2g||15 %|
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Calories per serving: 818
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