Frozen Chocolate Gateau

Name: Frozen Chocolate Gateau
Cuisine: American
Ingredients: Custard:; 100 g Whole Milk,; 25 g Heavy Whipping Cream.; 1 Egg Yolk,; 22 g Demerara Sugar,; 10 g Cornflour,; Crust:; 150 g Amaretti Biscuits / Any Store-Bought Gluten-Free Biscuits or Cookies,; Unsalted Butter Melted, 30g + More For Greasing; 1 TBSP Nature's Superfoods' Organic Yakon Root Syrup,; Pinch Sea Salt,; Gateau:; 220 g High Quality Dark Chocolate Preferably Valrhona,; 350 g Heavy Whipping Cream,; 100 g High Quality Milk Chocolate Preferably Valrhona,; 1 TBSP Nature's Superfoods' Organic Raw Cacao Nibs Finely Chopped,; 9 Passionfruit,; Dusting:; 80 g Dark Chocolate,; 32 g Canola / Peanut / Grapeseed Oil,; Nature's Superfoods' Raw Cacao Powder, For Dusting

Daniel Lim @fatdoughsg

Singapore

On the 9th of August is Singapore's 54th Independence day and I celebrate with Nature's Superfood to bring you this special frozen chocolate gateau. I am not saying this just cos I am being sponsored, but this gateau tastes better with Nature's Superfoods products. Great ingredients produce great food. Don't you agree? Speaking of great ingredients, yes, I am using my amaretti biscuits as the crust of this gateau. Trust me, it will make a lot of difference as compared to any store-bought ones.

I had fallen in love chocolate with passionfruit. It is like the day when I discovered chocolate with orange. This gateau will not hit you with any passionfruit flavor on the palate, but instead will lead you to a lingering aftertaste. This is also a no-bake cake. I know some of you lovely people dislike using gelatine, so I figured that by using a custard will not only actually bring the cake into a whole, but also adds silkiness to the cake.

This gateau does requires a lot of a work and time, but as soon as you slice and serve, it is totally worth it. My kids love it. They actually like the tangy aftertaste from the passionfruit. On a side note, if your passionfruit are too sour, you can add Nature's Superfood's Yacon Root Syrup, 1 TSP at a time. Taste and adjust to your preference. I really hope you will give this recipe a try and celebrate this Singapore's National Day with this frozen chocolate gateau.

Daniel Lim @fatdoughsg

Saved

Ingredients

Custard:
100 gWhole Milk,
25 gHeavy Whipping Cream.
1Egg Yolk,
22 gDemerara Sugar,
10 gCornflour,
Crust:
150 gAmaretti Biscuits / Any Store-Bought Gluten-Free Biscuits or Cookies,
Unsalted Butter Melted, 30g + More For Greasing
1 TBSPNature's Superfoods' Organic Yakon Root Syrup,
PinchSea Salt,
Gateau:
220 gHigh Quality Dark Chocolate Preferably Valrhona,
350 gHeavy Whipping Cream,
100 gHigh Quality Milk Chocolate Preferably Valrhona,
1 TBSPNature's Superfoods' Organic Raw Cacao Nibs Finely Chopped,
9Passionfruit,
Dusting:
80 gDark Chocolate,
32 gCanola / Peanut / Grapeseed Oil,
Nature's Superfoods' Raw Cacao Powder, For Dusting

Saved

Steps

1

Prepare the custard.
Add milk and cream into a sauce pot.
Bring it up to a boil.
At the same time, in a large bowl, whisk together yolk, sugar and cornflour.
Whisk until well combined.
2

Allow the milk mixture to boil for 1 min.
Remove from heat.
While still whisking, gradually ladle the milk mixture into the yolk mixture.
This is to temper the egg.
3

Repeat the process until the milk mixture is fully incorporated.
Transfer the mixture back into the sauce pot.
Turn the heat up to medium and continue whisking.
Once the mixture starts to thicken, continue whisking for a couple of mins.
4

Transfer into a bowl and cover with cling film.
Make sure the cling film is in contact with the custard.
Set aside to cool down.
5

Prepare the crust.
Lighting grease the cake pan with melted butter.
Line with parchment paper, on the bottom as well as the sides.
Add the biscuits into a food processor.
Blitz until fine powder forms.
6

Transfer into a large mixing bowl.
Add in butter and Nature's Superfoods' yacon root syrup.
Mix lightly to combine well.
Transfer the mixture into the prepared cake pan.
7

Using an offset spatula, gently spread and compress the biscuits mixture on the bottom of the cake pan to form a crust.
Pop it into a freezer until ready to use.
8

Prepare the gateau.
In a sauce pot over medium heat, add cream, salt and passionfruit.
Stir to combine well.
Bring it up to a slow simmer.
9

Continue simmering for a couple of mins.
Add in 100g of the custard.
Whisk to combine well.
Remove from heat and set aside.
10

Melt dark and milk chocolate on a double boiler.
Once melted, remove from heat and stir in a pinch of salt and Nature's Superfoods' raw cacao nibs.
Pass the cream mixture thru a fine sieve and into the chocolate mixture, 1/3 portion at a time.
11

Gently fold to combine well.
Discard all the residue.
Repeat the process until all the cream mixture is fully incorporated.
12

Brush a thin layer of the chocolate mixture onto the frozen crust.
Return back into the freezer for 5 mins.
*This is to ensure there isn't any leakage.*
After 5 mins, pour the chocolate mixture into the cake pan.
13

Using an offset spatula, lightly smoothen the surface.
Return back into the freezer to let it set for at least 6 hrs.
14

Prepare the dusting.
Melt chocolate on a double boiler.
Once melted, remove from heat, stir in a pinch of salt and set aside to cool slightly.
Add in the oil gradually while stirring.
Keep stirring until well combined.
15

Unmold the gateau from the cake pan and carefully transfer onto an inverted baking tray lined with parchment paper.
Using a pastry brush, brush the whole gateau with the chocolate mixture.
Return back into the freezer and let it set for at least 30 mins.
16

Remove from the freezer, lightly dust with Nature's Superfoods' raw cacao powder.
Heat slicing knife with fire.
Slice and serve.