75g blanched hazelnuts, roasted and finely chopped
CARAMEL BRÛLÉE
500g heavy cream
1 vanilla bean
88g caster (superfine) sugar
120g egg yolk
2.5 sheets of gold strength gelatin
CHOCOLATE GLAZE
50g milk chocolate
50g heavy cream
1 tbsp glucose
HONEYCOMB
100g caster (superfine) sugar
35g glucose
20g honey
1 tbsp + 2 tsp water
1½ tsp bicarb soda, sifted
DECORATION
1 punnet raspberries
Method
HAZELNUT DACQUOISE
Preheat the oven to 160 C (325 F). Trace a ring around a 7 inch cake pan onto a piece of baking paper. Turn it upside down and place it on a baking tray.
Using a stand mixer fitted with whisk attachment, beat the egg whites on medium speed until they turn white and begin to hold their shape. Slowly rain in the sugar while continuously whipping. Once the sugar is all in, turn up the speed to high and whip until stiff peaks form.
Using a rubber spatula, fold in the hazelnut meal and flour until just combined.
Dollop all the mixture into the centre of your baking paper circle and use an offset spatula to spread it around into an even round.
Bake for 14-16 minutes, until lightly golden. Allow to cool completely and then put the whole tray in the freezer.
CHOCOLATE HAZELNUT CRUNCH
Place a 7 inch cake ring on a tray lined with baking paper. Line the inside of the cake ring with a strip of acetate.
Remove the hazelnut dacquoise from the freezer and peel off the baking paper. Place it into the base of your cake ring.
In a small heatproof bowl set over a pot of simmering water, melt the chocolate and Nutella until smooth and combined. Remove from the heat and stir in the hazelnuts.
Spread this mixture in an even layer on top of the dacquoise. Place the tray in the freezer.
CARAMEL BRÛLÉE
Bloom the gelatin. Place the gelatin into a bowl of cold water and set aside.
In a small pot, heat the cream with the seeds from the vanilla pod until just under boiling. Take off the heat and set aside to infuse.
In a medium pot, heat the sugar over a medium heat until it is a deep amber colour. Turn off the heat and pour in the cream, whisking constantly until combined.
In a large bowl, whisk the yolks until fluffy. Pour in the caramel cream in a steady stream while whisking constantly.
Return the mixture to the pot and place back over a low heat. Whisk constantly until the mixture reaches 82 C (180 F). Remove from the heat.
Squeeze the excess water out of the gelatin sheets and whisk the gelatin into the caramel brûlée mixture. Allow the mixture to cool until it reaches room temperature.
Pour the brûlée over the chocolate hazelnut crunch layer. Return the tray to the freezer, at least overnight.
CHOCOLATE GLAZE
Remove the cake from the cake ring and peel off the acetate. Place on a plate and refrigerate overnight or for at least 4 hours, to defrost.
In a small saucepan, combine the chocolate, cream and glucose until smooth and shiny. Allow this to cool to room temperature.
Pour over the top of the cake, allowing some glaze to drip down the sides. Return to the fridge.
HONEYCOMB
Line a cake tin with baking paper and set aside.
Heat the sugar, glucose, honey and water in a medium pot until it reaches a pale amber colour, or 135 C (275 F) on a candy thermometer.
Working quickly, remove from the heat, whisk in the bicarb soda and pour into the cake tin.
Set the honeycomb aside to cool. Once it has completely hardened, use immediately or place in an airtight container.
DECORATION
Remove the cake from the fridge and top with chopped honeycomb and raspberries. Honeycomb will go tacky at room temperature and will melt completely if left in the fridge, so do this immediately before serving.
Serves 8 - 10.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/05/04/caramel-brulee-chocolate-and-raspberry-gateau/