Eight-Texture Chocolate Dessert
Do you want to really knock someone’s socks off? This textured dessert has it all – a crumbly chocolate biscuit base, soft chocolate sponge, chocolate mousse, chocolate ganache, fluffy chocolate cream, powdered chocolate, and crunchy chocolate coated nuts. The presentation is the best part of this dessert, and will showcase your skills to all of your guests! This recipe easily serves 6-8 eight people.
- 1 loaf of plain chocolate cake
- 15 Oreos (preferably double stuff)
- 1 tablespoon butter
- 100g dark chocolate (70% cocoa or higher is preferred)
- 150g milk chocolate, chopped
- 300ml. whipping cream
- 2 tablespoon icing sugar
- 2 tablespoon chocolate liquor or Kahlua
- 20 chocolate coated almonds
- 4 tablespoon chocolate syrup
- Whipped Cream Dispenser
- Cream Chargers
- Grate 30g of the dark chocolate onto a plate and freeze it.
- Pulverize the Oreos until very finely crumbed; add the butter, transfer into an 8” spring form pie tin and pat down. Chill the tin for 30 minutes.
- Heat 100ml of the whipping cream until just about boiling in a small pan. Remove from the heat and pour the cream over the milk chocolate. Let sit covered for 5 minutes. Remove the cover and using a whisk, stir vigorously so that no lumps form. Pour the mixture over the Oreo base and smooth out until even. Chill for 2 hours.
- Roughly chop the chocolate sponge and place over the Oreo base, making sure to cover the full base so that the ganache does not show. Pour the chocolate liquor/Kahlua over the chocolate sponge.
- Chop and melt the remaining dark chocolate in a microwave for 1-2 minutes in 20 second bursts, stirring after each burst. Once the chocolate is fully melted, remove from the microwave and stir until smooth.
- Combine the whipping cream with the icing sugar and add a very small measure of this to the dark chocolate to loosen it out. Once the dark chocolate is loosened enough, pour it into the cream mixture and put this into a whipped cream canister. Charge the cream using 1 nitrous charger and shake well. When you have removed the cream charger you can then store the mixture in the fridge for 1 hour.
- Combine the chocolate syrup with 30g chopped dark chocolate and 2 tbsp water, put this in the microwave and cook, stirring, after every 30 seconds, for about 2-3 minutes, or until the chocolate syrup is not lumpy. Keep the syrup warm until it is time to serve (it's best that the syrup is cooked right before serving.)
- To serve, remove the dessert from the pie tin (this can be easily achieved with a spring form pie tin), and cut into 6-8 pieces. Arrange one piece of the chocolate dessert on a serving dish and squirt some of the whipped chocolate mousse from the whipped cream dispenser, using the regular nozzle, then arrange some of the chocolate coated almonds on top. Sprinkle a few pinches of the grated chocolate on the sides of the plate to give the illusion of chocolate “powder”, then pour some of the chocolate syrup on top, and then immediately serve. (For added effect why not pour the chocolate syrup onto the dessert right at the table in front of your guests.)