Hazelnut Dacquoise, Chocolate Honeycomb Crunch (made with the beautiful Mother Earth runny honey) , Earl Grey Panna Cotta and White Chocolate Mousse Entremets with Caramel Marscapone
This cake takes a fair bit of time to make as it has to set over-night, however the end result is reallyyyy good and the components themselves aren't too tricky to make! The honeycomb crunch layer is made with the beautiful Mother Earth Runny honey which is a new honey on the shelves at your supermarket, and I must say is devinneee and have used like the whole bottle within about 4 days! If you can't be bothered making the whole cake, just the fudgy chocolate and honeycomb crunch layer is really yum on it's on! so I'd just make that, chill it, then cut it into squares and enjoy :)
70 g ground hazelnuts
100 g icing sugar
3 egg whites, room temperature
35 g castor sugar
Preheat oven to 160c bake and grease and line an 8 inch square cake/slice tin. Sift hazelnut flour and powdered sugar together, set aside.
Whisk egg whites and sugar to firm peaks. Fold in dry ingredients. Pour into the baking pan and
Bake for 35 minutes or until golden ontop and a skewer comes out clean. Set aside to cool.
Chocolate Honeycomb crunch layer
For the honeycomb
200g caster sugar
50ml Mother Earth runny honey
1 tbsp glucose syrup
1 tsp bicarbonate of soda
For the honeycomb, grease and line a baking tray with greaseproof paper. Place the sugar, honey, water and glucose into a pan and boil until temperature reaches 160C (use a sugar thermometer to check this) – it should be a light caramel colour. Take it off the heat and quickly whisk in the bicarbonate of soda then pour onto the baking tray. Set the honeycomb aside to cool then bash into small pieces.
160g milk choc
70g dark choc
¼ cup cream
2 cups crushed honeycomb
Melt the chocolate, cream and butter together in a heat proof bowl over a pan of simmering water, until melted and smooth. Let cool for a couple minutes then fold in the crushed honeycomb. Spread over the hazelnut daquoise layer and leave to cool fully in the fridge.
Earl Grey Panna Cotta and White Chocolate Mousse layers
3 egg yolks
350 g cream, whipped to soft peaks
20 g sugar
120 g white chocolate, melted
10 g gelatin sheets, bloomed in cool water
200 ml full cream milk
3 earl grey teabags
Combine teabags & milk in a saucepan, bring the milk to boil then keep it simmering for 4 minutes, then remove from the heat and remove the teabags.
Add in the bloomed gelatin & stir until dissolved.
Slowly pour in the melted white chocolate & stir until fully combined. Set aside.
In a mixing bowl, use electric beaters to egg yolks with sugar in a heatproof bowl over simmering water, until pale & fluffy. Pour in the chocolate milk mixture & stir until smooth. Let cool at room temp for about 10 minutes or until it is no longer warm.
Stir in the whipped cream until no big lumps of cream remain. Pour over the honeycomb crunch layer and leave in the fridge to set overnight.
¾ cup marscapone
½ cup caramel
Once the filling has set completely overnight, carefully remove from the tin. Using a sharp knife, dip it into a jug of boiling water for about 15 seconds. Remove from the water, dry with a tea towel and then cut the cake into 8 slices (rectangular). Set aside in the fridge while you make the caramel mascarpone. IN a bowl, whisk together the caramel and mascarpone until smooth. Transfer to a piping bag with a plain circle tip nozzle and evenly pipe in dollops on top of the 8 slices. Leave to chill in the fridge whilst you make the toppings.
White chocolate top
100g white chocolate, melted
Place the melted white chocolate into a snap-lock bag and cut a very small tip off one of the corners. Line a baking tray with baking paper. Drizzle ALL the chocolate over the baking paper in a swirly pattern, making sure there are no big spaces with no chocolate. Leave to fully set. Once set, use a hot knife to cut the chocolate into rectangles, the size of the cake slices. Place a chocolate rectangle carefully on top of each cake slice and decorate with toppings of your choice.