Ingredients and Methods
Chocolate Ganache Method:
Place cream in a pot over medium heat and bring to the simmer.
Pour in chocolate and salt, mix until fluid and well blended. Set aside.
Chocolate Genoise Method:
In a mixer place cream and eggs beat until light and fluffy.
Meanwhile, sift the cocoa and flour, add to the mixer and beat until a soft batter has formed.
Spread thinly on a tray and bake for 6 minutes at 160, or until cooked. It should look like sponge cake.
Tip: the tray should be bigger in area than the bottom of your cake dish.
Line a cake dish with parchment paper and cut a piece of genoise sponge to the same size, this will become the base of the pave.
Next pour in chocolate mix and shake a little until level and smooth. Place in fridge until set around 35-40 minutes.
Once set pour over chocolate glaze and sprinkle with sea salt and return to fridge for a further 30 minutes.
Chocolate Glaze Method:
To one side: place gelatine in cold water to soften.
Meanwhile, In a pot add the water, sugar and cocoa and bring to a simmer. While simmering whisk in cream and the softened gelatine.
Strain the mix. The glaze is ready to pour over the ganache.
Toffee Cream Method:
Place all ingredients in a pot over a medium heat and reduce by 2/3 rds. Strain and reserve until required.
Peanut Crumble Method:
Place all ingredients apart from the chocolate in a mortar and pestle and grind to a crumb consistency add grated chocolate and mix well. Set aside until required.
Sour Cream Mousse Method:
In a bowl whip cream to soft peak and set aside.
In a mixer place the sour cream, sugar and lemon juice and beat together.
Meanwhile soften the gelatine in water then dissolve in 50gms of hot water, slowly add to the sour cream mix.
Place in a container in the fridge until set.
Assembly of Dish:
Cut a piece of pave and place on the plate.
Pipe out toffee cream in a line opposite the pave.
Then spoon on sour cream mousse, sprinkle with the peanut crumble.
Garnish with shiso leaves.