Golden Christmas Cake with Chocolate Jaconde, Mousse and Passionfruit Curd

kitchen.nine.com.au

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

Chocolate cake base

200g dark chocolate

50g Rice Bubbles

50g Pallette Feulletine, Glucose*

Chocolate jaconde

80g cocoa powder

230g icing sugar

40g flour

260g almond meal

10 eggs

60g melted unsalted butter

100ml Frangelico

Chocolate mousse

325g dark chocolate

600g thickened cream

5 eggs

25g sugar

2 gelatine titanium sheets

Chocolate glaze

1160g water

1440g sugar

960g cream

480g cocoa powder

300g Glucose

24 gelatine titanium sheets

100g crystalline

1 teaspoon gold powder

Passionfruit curd

8 eggs

200g passionfruit puree/juice

200g sugar

130g butter

3 gelatine titanium sheets

Chocolate shard

300g dark chocolate

Garnishes

freeze-dried raspberries

Ferrero Rocher

edible violas

chocolate shards

Directions at kitchen.nine.com.au

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