On the 9th of August is Singapore's 54th Independence day and I celebrate with Nature's Superfood to bring you this special frozen chocolate gateau. This recipe is sponsored by Nature's Superfood. If you're in Singapore, you can check out their website or RedMart for their wide range of products. I am not saying this just cos I am being sponsored, but this gateau tastes better with Nature's Superfoods products. Great ingredients produce great food. Don't you agree? Speaking of great ingredients, yes, I am using my amaretti biscuits as the crust of this gateau. Trust me, it will make a lot of difference as compared to any store-bought ones.
I had fallen in love chocolate with passionfruit. It is like the day when I discovered chocolate with orange. This gateau will not hit you with any passionfruit flavor on the palate, but instead will lead you to a lingering aftertaste. This is also a no-bake cake. I know some of you lovely people dislike using gelatine, so I figured that by using a custard will not only actually bring the cake into a whole, but also adds silkiness to the cake.
This gateau does requires a lot of a work and time, but as soon as you slice and serve, it is totally worth it. My kids love it. They actually like the tangy aftertaste from the passionfruit. On a side note, if your passionfruit are too sour, you can add Nature's Superfood's Yacon Root Syrup, 1 TSP at a time. Taste and adjust to your preference. I really hope you will give this recipe a try and celebrate this Singapore's National Day with this frozen chocolate gateau.
(Make one 8 inch gateau)
Amaretti Biscuits / Any Store-Bought Gluten-Free Biscuits or Cookies, 150g
Unsalted Butter Melted, 30g + More For Greasing
Nature's Superfoods' Organic Yakon Root Syrup, 1 TBSP
Whole Milk, 100g
Heavy Whipping Cream. 25g
Egg Yolk, 1
Demerara Sugar, 22g
Heavy Whipping Cream, 350g
Sea Salt, Pinch
High Quality Dark Chocolate Preferably Valrhona, 220g
High Quality Milk Chocolate Preferably Valrhona, 100g
Nature's Superfoods' Organic Raw Cacao Nibs Finely Chopped, 1 TBSP
Dark Chocolate, 200g
Canola / Peanut / Grapeseed Oil, 80g
Nature's Superfoods' Raw Cacao Powder, For Dusting
8 Inch Round Spring Form Cake Pan
Pls visit my "Amaretti Biscuits" page for the recipe.
Prepare the crust.
Lighting grease the cake pan with melted butter.
Line with parchment paper, on the bottom as well as the sides.
Add the biscuits into a food processor.
Blitz until fine powder forms.
Transfer into a large mixing bowl.
Add in butter and Nature's Superfoods' yacon root syrup.
Mix lightly to combine well.
Transfer the mixture into the prepared cake pan.
Using an offset spatula, gently spread and compress the biscuits mixture on the bottom of the cake pan to form a crust.
Pop it into a freezer until ready to use.
Prepare the custard.
Add milk and cream into a sauce pot.
Bring it up to a boil.
At the same time, in a large bowl, whisk together yolk, sugar and cornflour.
Whisk until well combined.
Allow the milk mixture to boil for 1 min.
Remove from heat.
While still whisking, gradually ladle the milk mixture into the yolk mixture.
This is to temper the egg.
Repeat the process until the milk mixture is fully incorporated.
Transfer the mixture back into the sauce pot.
Turn the heat up to medium and continue whisking.
Once the mixture starts to thicken, continue whisking for a couple of mins.
Remove from heat and set aside.
Prepare the gateau.
In the same sauce pot, add cream, salt and passionfruit into the custard without any heat.
Whisk to combine well.
Turn the heat up to medium.
Continue whisking until the mixture has thicken without any lumps.
Bring it up to a slow simmer.
Continue simmering for a couple of mins.
Remove from heat and set aside.
Melt dark and milk chocolate on a double boiler.
Once melted, remove from heat and stir in a pinch of salt and Nature's Superfoods' raw cacao nibs.
Pass the cream mixture thru a fine sieve and into the chocolate mixture, 1/3 portion at a time.
Gently fold to combine well.
Discard all the residue.
Repeat the process until all the cream mixture is fully incorporated.
Brush a thin layer of the chocolate mixture onto the frozen crust.
Return back into the freezer for 5 mins.
*This is to ensure there isn't any leakage.*
After 5 mins, pour the chocolate mixture into the cake pan.
Using an offset spatula, lightly smoothen the surface.
Return back into the freezer to let it set for at least 6 hrs.
Prepare the dusting.
Melt chocolate on a double boiler.
Once melted, remove from heat, stir in a pinch of salt and set aside to cool slightly.
Add in the oil gradually while stirring.
Keep stirring until well combined.
Unmold the gateau from the cake pan and carefully transfer onto a wire rack or an inverted cup. It is best to place the rack or cup on a baking tray to catch all the drippings.
Pour the chocolate mixture over the frozen gateau.
You can brush the sides with a pastry brush.
Return back into the freezer and let it set for at least 30 mins.
Remove from the freezer, lightly dust with Nature's Superfoods' raw cacao powder.
Heat slicing knife with fire.
Slice and serve.