Exploding Chocolate Gateau Recipe

05/08/2012 Exploding chocolate gateau recipe - Channel4 - 4Food

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Exploding chocolate gateau recipe

By Heston Blumenthal from How to Cook Like Heston

Put some drama into your dinner party with Heston Blumenthal's cracking chocolate

dessert from How to Cook Like Heston

Heston: "Don't tell your guests about the popping candy in this simple chocolate ganache

gateau. Instead, sit back and watch the surprise on their faces as the base starts

exploding in their mouths. This dessert is the perfect excuse for getting the power tools

out, namely a paint gun which can be bought at any good hardware shop. Its great fun

to use and the effect is spectacular but the gateau has to be frozen for it to work."

Serves 12

Ingredients

For the base

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150g all butter shortbread biscuits

30g unsalted butter, melted

2 tbsp white caster sugar

25g neutral popping candy

For the chocolate ganache

175g whipping cream

Pinch of salt

Pulp from 6 passion fruits

50g fresh custard

110g dark chocolate (minimum of 60% cocoa solids), broken into pieces

50g milk chocolate, broken into pieces

For the flocking

500g dark chocolate

200g vegetable oil

Method

1. Preheat the oven to 180C/gas mark 4. Place the shortbread biscuits on a baking

tray and bake in the oven for 10 minutes until golden brown.

2. Place the biscuits in a food processor and add the melted butter and sugar. Blitz

until the mixture resembles fine sand in texture.

3. Gently stir in the popping candy. Place the mixture inside a 15cm cake ring placed

on a tray lined with baking paper. Flatten using the back of a spoon then put to one

side to set.

4. Add the cream, salt and passion fruit to a small saucepan and place over a medium

heat until it almost comes to the boil. Remove from the heat and allow to stand for

5 minutes, then stir in the fresh custard.

5. Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently

simmering water) and allow to melt completely. Remove from the heat.

6. Strain the infused cream and add to the bowl of melted chocolate a third at a

time, making sure to incorporate the cream thoroughly after each addition. Allow

the ganache to cool to room temperature.

7. Once the tart base has set, use a pastry brush to spread some of the ganache on

top of the base and around the edges then place in the freezer for 5 minutes. This

will ensure that the ganache will not seep through.

8. After 5 minutes, pour the remaining ganache into the ring and place the tart in the



fridge to set for 2 hours. Place the tart in the freezer at least 4 hours before

flocking.

9. After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot.

Remove the metal ring by lightly warming with a blow torch. Remove by carefully

sliding the ring downwards. Place back in the freezer.

10. For the flocking, break the chocolate into chunks and place in a small bowl. Melt

the chocolate by placing the bowl over a bain marie. Leave to cool slightly before

stirring in the vegetable oil.

11. Fill the base of a paint gun with the melted chocolate mixture and attach the

nozzle. To avoid redecorating the kitchen in chocolate brown, set a large

cardboard box on its side to provide a protective roof and walls to work in.

12. Remove the gateau from the freezer and carefully lift it onto a plate. Place the

gateau in the cardboard box then spray it with the chocolate, turning carefully as

you go. Return it to the freezer until 20 minutes before serving.

A selection of recipes from the series can be found in 'Heston Blumenthal at Home,'

published by Bloomsbury

Buy the book now

More chocolate recipes

Banana blondies recipe

Chocolate, raspberry and blueberry tart recipe

Fruity explosion chocolate ganache recipe

Jaffa cake cheesecake recipe

Chocolate bread and butter pudding recipe

Watch on 4od

How to Cook Like Heston

Next episode: Sunday 12 August 5.30PM on Channel 4



Last Broadcast: Wednesday 08 February 8.00PM

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Exploding Chocolate Gateau Recipe