Christmas Cake

Ingredients

Method

1. 1
   Chocolate sponge

   Mix all ingredients on low speed for about 5 minutes (using a flat beater). Spread the batter into a frame of about 40 x 60 cm. Bake at 230°C for about 6 minutes. Cool. Cut out 2 sponge strips to the shape of the Silikomart mould, about 7 x 29 cm.

2. 2
   Jelly

   Peel the ginger and grate it on a fine grater. Combine all ingredients thoroughly with a blender and bring to the boil. Pour the mass into two Silikomart moulds of about 5 x 27 cm and level (about 230 g per piece).

3. 3
   Chocolate Q'ki

   Mix the Q'ki with the butter on low speed for about 3 minutes (using a flat beater). Increase to medium speed and add the water gradually. Mix until a crumble forms. Spread the crumble on a baking tray and bake at 180°C for about 11 minutes. Sprinkle the cooled crumble evenly over the surface of the jelly (about 75 g per piece). Note: the butter can be replaced with margarine at 1:1.

4. 4
   Chocolate crème brûlée

   Heat the cream. Disperse the Crème Brûlée in the milk and pour into the hot cream. Heat everything, stirring constantly (do not aerate) to prevent scorching, and bring to the boil. Pour over the Arabesque chocolate and combine with a blender. Pour the chocolate crème brûlée onto the spiced Q'ki (about 300 g per piece). Freeze.

5. 5
   Chocolate-vanilla mousse

   Whip the chilled cream (about 480 g) with the seeds of the vanilla pod. Soak the gelatine in cream (about 40 g). Combine the yolks with the sugar. Bring the cream (about 140 g) to the boil, add the yolks with sugar and heat to about 85°C. Add the gelatine, pour over the Arabesque chocolate and mix thoroughly. Cool to about 38°C and gently fold into the whipped cream.

6. 6
   Chocolate-vanilla mousse

   Fill two moulds of about 6 x 28 cm with the mousse (about 460 g per piece) and a Silikomart Mini Truffles mould of about 3.2 cm diameter (14 pieces; about 10 g per piece). Remove the frozen jellies with Q'ki and chocolate crème brûlée from their moulds and press them into the mousses in the moulds. Press down with the cut-out Intensive Chocolate sponge strips. Freeze.

7. 7
   Suede

   Melt the cocoa butter and combine with the Arabesque chocolate (pink food colouring). Add the colouring and combine thoroughly with a blender. Cool the finished suede to 38°C and apply to the cakes with a compressor (ready-made suede spray can be used).

8. 8
   White glaze

   Soak the gelatine in the water. Bring the cream to the boil with the butter. Add the gelatine and stir. Pour over the Arabesque chocolate and combine thoroughly with the Paletta Cold using a blender. Cool to about 40°C and coat the frozen chocolate-vanilla mousse balls. Arrange the balls on the surface of the cake (7 pieces per cake).

9. 9

   Decoration: decorate as desired.