Back
Chocolate Sponge Cake with Earl Grey Ice Cream and Native Marmalade
Recipe by Reynold Poernomo
Reynold Poernomo's chocolate sponge cake, earl grey gelato, native citrus marmalade and milk chocolate ganache is a chocolate and tea lover's dream - who would've thought these flavours would work so well together!
- Steps
- Ingredients
Ingredients
Chocolate Sponge
Earl Grey Gelato
Native Citrus Marmalade
Milk Chocolate Ganache
Chocolate Tuille
Select All
Steps
- Preheat oven to 165C.
- For the Chocolate Sponge, place butter, chocolate and trimoline into a bowl and melt over a saucepan of simmering water. Remove from the heat then whisk in egg yolks.
- Add the flour and good pinch of salt and fold through gently.
- Meanwhile, place the egg whites and sugar into the bowl of an electric mixer and whisk until medium-stiff peaks.
- Gently fold meringue into chocolate batter then pour into a 30cm x 16cm shallow baking tray. Bake for 10 minutes then remove from the oven and allow to cool. Flip upside down, remove paper and cut into 5cm rounds with ring cutter. Set aside.
- Bring milk to a simmer in a small saucepan. Add tea and remove from heat. Set aside to infuse for 20 minutes. Strain through a fine sieve. Using a pastry brush, lightly and evenly brush the chocolate sponge circles with the infused milk.
- For the Earl Grey Gelato, place ingredients into a food processor and process until combined. Transfer mixture to a medium saucepan and cook over low heat until mixture reaches 85C.
- Remove from the heat and strain through a fine mesh sieve and place into the fridge until chilled. Transfer to an ice cream machine and churn until firm. Place into the freezer until required.
- For the Native Citrus Marmalade, cut the limes into quarters, remove seeds and place each into separate saucepans. Add 50g water and 15g caster sugar to each saucepan.
- Cook over medium low heat until the skins are tender and not bitter, about 8-10 minutes. Remove from heat and set aside.
- For the Milk Chocolate Ganache, place cream into a small saucepan and bring to a simmer. Pour over the chocolate and butter. Set aside for 1-2 minutes then using a stick blender, process until smooth. Add creme fraiche and blend until combined.
- Stir through orange zest then transfer to a piping bag. Set aside in the fridge.
- For the Chocolate Tuille, place sugar, glucose and water into a saucepan and melt over medium heat to a golden caramel. Remove from the heat. Add dark chocolate and stir vigorously until melted and combined.
- Pour onto a silicone mat and allow to cool and set. Break into shards then place into a food processor and process to a fine powder.
- Sift powder onto a silicone mat and place onto a large baking tray. Bake until melted, about 4-6 minutes. Remove from the oven and allow to cool. Break into shards to serve.
- To serve, pipe a teaspoon of Milk Chocolate Ganache into the centre of each serving plate.
- Top with a piece of Chocolate Sponge. Add some Native Citrus Marmalade and finger lime pulp. Add a rocher of Earl Grey Gelato and finish with a shard of Chocolate Tuille.
