Chocolate Delice

Ingredients

• 1.90 gram unsalted butter, for base
• 2.90 gram castor sugar, for base
• 3.2 eggs, large (60g each); for base
• 4.90 gram ground almonds, for base
• 5.30 gram plain flour, for base
• 6.3 teaspoon gelatine powder, for white chocolate filling
• 7.30 millilitre water, for dissolving gelatine
• 8.30 gram glucose syrup, corn syrup; for white chocolate filling
• 9.water, extra water for glucose syrup — quantity unclear on card
• 10.3 egg yolks, for white chocolate filling
• 11.300 gram white chocolate, melted; for white chocolate filling
• 12.550 millilitre heavy cream, whipped; for white chocolate filling
• 13.3 teaspoon gelatine powder, for dark chocolate topping
• 14.125 millilitre water, for dark chocolate topping
• 15.60 gram castor sugar, for dark chocolate topping
• 16.60 gram dark chocolate, finely chopped; for dark chocolate topping
• 17.40 millilitre water, extra; for dark chocolate topping
• 18.30 gram cocoa powder, for dark chocolate topping
• 19.45 gram castor sugar, extra; for dark chocolate topping
• 20.2 teaspoon cornstarch, for dark chocolate topping

Method

1. 1.BASE: Preheat oven to 180°C (360°F). Line a baking sheet with baking parchment. Beat butter and sugar until creamy, light and fluffy. Add the eggs one at a time and beat well after each addition. Fold in by hand the almonds and the flour. Pour the mixture into the prepared tray and bake for 5–8 minutes until the cake is lightly browned and the top springs back when lightly touched. Cool in the tray. When cool, cut a 23cm (9") circle using the inside edge of the rim of a spring form pan as a guide. Place the cut cake in the bottom of the spring form pan.
2. 2.WHITE CHOCOLATE FILLING: Mix the gelatine and 30ml water in a small bowl. Stand the bowl in a pan of hot water until the gelatine is dissolved. Heat the glucose syrup and extra water in a saucepan and bring to the boil. Add the egg yolks. Blend the gelatine into the egg yolk mixture. Allow to cool slightly. Whisk the white chocolate and very gently but quickly fold into the whipped cream. Pour onto the base, smooth the surface and refrigerate for 2 hours or until set.
3. 3.DARK CHOCOLATE TOPPING: Mix the gelatine and 4 teaspoons of the water in a small bowl. Stand until the gelatine is dissolved. Put the remaining water, sugar and dark chocolate in a saucepan and bring to the boil. Blend the extra water, cocoa powder, extra sugar and cornflour and stir into the hot mixture. Remove from heat and mix in the dissolved gelatine. Cool.
4. 4.Step 1: When the white chocolate filling has set, remove it from the refrigerator.
5. 5.Step 2: When the topping is cool, slowly pour it onto the white mousse. Work quickly to ensure the topping covers the entire base before setting. Remove any air bubbles with a toothpick or sharp knife. Place in fridge to set.
6. 6.Step 3: When the topping has set, run a hot knife around the edge of the cake pan.
7. 7.Step 4: Carefully remove the cake ring.

Notes

• A three-component dessert: almond sponge base, white chocolate mousse filling, and dark chocolate mirror topping.
• The filling method on the card appears to have a transcription error — 'Blend the gelatine into the dissolved gelatine' likely means 'Blend the gelatine into the egg yolk mixture'. Interpreted accordingly.
• There are some illegible handwritten margin notes on the card — content unclear, flagged as margin notes.

Margin notes

• partially illegible handwritten note in margin — content unclear