
Not for the faint-hearted baker, this recipe is nothing short of a challenge but the results will definitely reflect the effort. Karthika finished each portion of cake with gold dust and leaf and also personalised them with a chocolate disc monogramed with her initials. A real challenge, this dessert is an exquisite combination of chocolate and coffee-infused layers of almond sponge, ganache, chocolate croustillant, hazelnut praline and Swiss meringue buttercream. Add vegetable oil, mix, and smooth over the top of the cake.Prep 2hr (+ cooling time) Bake 8-10min Makes 18 serves Created by Make Me a Baker student, Karthika Biju for her graduation, this stunning cake brings together numerous techniques learnt throughout the 6-month course.

Put water, sugar, and instant coffee powder in a pot and boil it to 115 degrees. Melt the chocolate and whipped cream in the microwave for about 1 minute, add starch syrup and mix, then add gelatin soaked in cold water for at least 10 minutes, mix and cool.
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