Recipe of Ultimate Frozen Chocolate Gateau

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The ingredients needed to make Frozen Chocolate Gateau:

1. Get Custard:
2. Take 100 g Whole Milk,
3. Make ready 25 g Heavy Whipping Cream.
4. Take 1 Egg Yolk,
5. Make ready 22 g Demerara Sugar,
6. Take 10 g Cornflour,
7. Take Crust:
8. Get 150 g Amaretti Biscuits / Any Store-Bought Gluten-Free Biscuits or Cookies,
9. Take Unsalted Butter Melted, 30g + More For Greasing
10. Prepare 1 TBSP Nature's Superfoods' Organic Yakon Root Syrup,
11. Prepare Pinch Sea Salt,
12. Get Gateau:
13. Make ready 220 g High Quality Dark Chocolate Preferably Valrhona,
14. Make ready 350 g Heavy Whipping Cream,
15. Make ready 100 g High Quality Milk Chocolate Preferably Valrhona,
16. Get 1 TBSP Nature's Superfoods' Organic Raw Cacao Nibs Finely Chopped,
17. Prepare 9 Passionfruit,
18. Prepare Dusting:
19. Prepare 80 g Dark Chocolate,
20. Get 32 g Canola / Peanut / Grapeseed Oil,
21. Take Nature's Superfoods' Raw Cacao Powder, For Dusting

Break both bars of chocolate into squares and put in a bowl. Gently heat the double cream, sugar and vanilla until almost simmering, stirring occasionally. Immediately pour onto the chocolate and stir until completely melted. Leave until cold and starting to thicken.

Steps to make Frozen Chocolate Gateau:

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.

Immediately pour onto the chocolate and stir until completely melted. Leave until cold and starting to thicken. Cut a slice for all the family with our huge variety of gooey gateaux, from rich frozen chocolate cakes to strawberry flavours and the classic black forest. We even have a vast selection of heavenly cheesecakes, from raspberry and white chocolate to sticky toffee, and millionaires - as well as some extra special limited-edition flavours. Whisk together eggs, coconut milk, milk, sugar and vanilla in a large bowl until blended.

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