Name: Chocolate, Coffee & Hazelnut Petit Gateau with Red Mirror Glaze
Yield: Makes 10
Ingredients: 20 g plain flour; pinch of salt; 250 g dark chocolate (at least 70% cocoa solids), finely chopped; 60 g toasted hazelnuts, finely ground; 2 eggs; 20 g soft light brown sugar; 60 g icing sugar; ⅛ tsp red gel food colouring (use Sugarflair for the bright colour); 2 tsp instant coffee powder; 100 g neutral glaze; 170 g condensed milk; 350 g double or whipping cream; 4 leaf gelatine sheets (8g in total); 120 ml water; 1 tbsp melted butter; 200 ml whole milk; 9 gold-grade gelatine sheets (20g in total); 240 g white chocolate, finely chopped; 240 g glucose syrup (at room temperature); 2 egg whites; 240 g white caster sugar

Preparation info

Makes
10

Difficulty
Complex

Appears in

Bake

By Lorraine Pascale

Published 2017

About

I have had so many requests for this recipe: the ace of stunning desserts! At first I had my reservations as it requires specialist equipment and ingredients that can be expensive. However, it is show-stopping for a special occasion. You can order 8cm flexible 5-hole half-spherical moulds, gold-grade gelatine and neutral glaze from catering suppliers. To cut a corner in the recipe, you can use Madeira cake instead of making the joconde sponge.