Eight-Texture Chocolate Cake
INGREDIENTS
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325g dark chocolate, finely chopped
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500ml pure cream
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4 egg yolks
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75g caster sugar
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1/2 vanilla bean, split and scraped, save bean for another use
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3 egg whites
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60g dark chocolate
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40g milk chocolate
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40g caster sugar
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40ml water
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90ml pure cream
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1⁄2 vanilla bean, split and scraped, save bean for another use
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Pinch of fine sea salt
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120g unsalted butter, cubed and kept at room temperature
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35g ground almonds
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90g hazelnuts, roasted, skinned and finely chopped
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8g dark cocoa powder, sifted
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4 egg whites
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110g caster sugar
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240g dark chocolate, finely chopped
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250g unsalted butter
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200g caster sugar
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4 whole eggs
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65g plain flour
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200g milk chocolate, finely chopped
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20g hazelnut and almond praline
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60g c 60g milk chocolate
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60g caster sugar
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60ml water
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250ml pure cream
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250ml double cream, reserve for plating step 6
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200g dark chocolate, very finely chopped
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75-90ml milk
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125g dark chocolate, very finely chopped
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