DIRECTIONS:

1. Preheat oven at 180°C. Spray a 12-cup non-stick Bundit pan with cooking spray.
2. Place chocolate in a heatproof bowl and pour boiling water over and stir until chocolate has melted. Set aside to cool.
3. Place butter with caster sugar, brown sugar and vanilla extract into a mixing bow. Fit in the paddle attachment and beat on medium-high speed until mixture is pale and creamy.
4. Add in the eggs, one at a time, beating well after each addition.
5. Reduce the speed to medium and gradually add in the chocolate mixture, beating until well combined.
6. Add in the sour cream and fold in well.
7. Sift the icing sugar over the mixture and fold in slowly. Sift in the flour and cocoa powder and fold in until mixture is well combined.
8. Scrape batter into prepared baking pan and bake for 45 – 50 mins. Transfer to a wire rack set over a parchment paper lined baking sheet. Let cool 30 mins before turning out onto a wire rack to cool completely.
9. Bring cream to a boil in a medium pot. Add chocolate and let stand 5 mins. Add salt and stir until smooth. Let stand for 10 mins, and then pour over cake, allowing the glaze to drop down sides and cover cake. Let set 3 hours at room temperature or 1 hour in refrigerator.

DIRECTIONS:

          For Vanilla Custard

1. In a pan, bring the milk to a boil. Open the vanilla pod and add the seeds & pod – cover the pan and let the vanilla infuse for 15 minutes or more.

2. In a bowl, combine sugar and egg yolks and whisk until the mixture is light and foamy. Add the corn starch and mix with egg mixture.

3. Bring the vanilla milk to a boil, remove the pod and pour it over the egg mixture, stirring constantly.

4. Pour everything back into the pan over medium heat. As you whisk — you must whisk constantly to keep the eggs from scrambling — you’ll see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as it gets hotter and hotter, it will start to thicken and the whisk will leave tracks. Heads up at this point — the tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature, and have patience —depending on how much heat you’re giving the cream, getting it thick can take as long as 10 minutes.

5. As soon as it comes to a boil*, remove the cream from the heat and strain it into a bowl. Let the cream stand, stirring occasionally, until it cools to 40 degrees C, about 10 minutes (it will thicken even more). You can put the bowl on an ice bath to drop the temperature faster.

6. *Tip: Starch helps the cream to thicken and prevents the eggs from curdling when brought over 85°C.

   For Mango Passion-Fruit Coulis

7. Peel the mango and cut the flesh in cubes.

8. Put them in a blender, adding some sugar syrup, lime juice and passion fruit juice. Blend them and strain if necessary

   For Egg Whites

9. In a bowl, whisk the egg whites and cream of tartar until stiff. Add the sugar and whisk until the egg whites form a « bird beak ». Add the lime and mix with the egg white.

10. Spoon the stiff egg white in small mould (ceramic or glass).

11. Cook in a microwave at 600 W for 45 seconds, four at a time. When cooked, remove from oven and coat them with some roasted coconut.

    To Serve

12. In a bowl, ladle some vanilla custard, add some mango passion-fruit custard and top with a « floating island ».

     

DIRECTIONS:

         For the Chocolate Sponge

1. Sift Group 1 together.

2. Beat the egg white and sugar till peak.

3. Add in the yolks and whisk till fluffy.

4. Fold in Group 1 by hand.

5. Add in Group 3 & fold in by hand.

6. Bake at 200ºC for 12-15 mins.

   For the Chocolate Mousse

7. Melt the dark couveture over a double boiler (saucepan with simmering water).

8. Take away from the heat and add in the egg yolk and whisk until the couveture has fully melted.

9. Measure and whip 160 g (5.6 oz.) of the heavy cream again to a uniform consistency.

   For the Fresh Chantilly Cream

10. Brush cake with the cherry syrup.

11. Spread the mousse on top.

12. Arrange the cherry on the roll.

13. Fold the bottom part of the sponge with the baking paper. Then lift the baking paper and roll up the cake. Use a long ruler to tighten the roll.

14. Divide roll into thick pieces. Decorate with swirls of whipped cream, chocolate flakes and cherries.

     

DIRECTIONS:

          For the Mango Mousse

1. Soak gelatin in cold water for 10 mins.

2. Bring the orange juice with the mango puree and basil leaf to a simmer.

3. Pour the gelatin into the hot mango puree

4. Stir the hot puree over ice water till cool.

5. Mix the whipped cream with the meringue briefly.

6. Fold the mexture into the cooled puree.

7. Pour into the cake ring and place a small cake ring in the middle.

8. Freeze the mango mousse.

   For the Mango Cream

9. Mix everything together and go through a sieve.

10. Simmer the mixture in a pot till thick.

11. Add in the butter & pomelo pulp.

    For the Mango Jelly

12. Boil the mango puree with the water.

13. Add in the gelatin.

14. Add in the liquer if using.

    Assembly

15. Place a piece of sponge on the bottom.

16. Spread the mango cream on top.

17. Remove the mousse ring and the tart mould from the mango mousse.

18. Place on top of a wire rack.

19. Pour the mango jelly over the mango mousse.

20. Place the mango mousse on top of the sponge cake.

21. Spoon some mango cubes and pomelo pulp in the middle of the cake.

22. Brush some jelly at the side of the sponge.

23. Sprinkle a little almond flakes around it. Serve chilled.