Not only has his empire grown, but he’s become a star on social media with over a million followers.
Tonight, Joh meets this sensation with a spatula, to see how his equipment has grown from a bench-top mixing machine to something much bigger.
It’s his new project, a fine-dining restaurant, where he can showcase his broad range of cooking skills, that has Morgan most excited.
But Joh doesn’t just get a tour, she gets a cooking lesson too, when Morgan shows her how to make his ultimate chocolate cake.
Ingredients
CHOCOLATE STREUSEL BASE
100g butter
90g flour
10g cocoa powder
100g brown sugar
100g almond meal
1/2 vanilla bean
60g white chocolate, melted
COCONUT DACQUOISE
240g egg whites
70g caster sugar
145g icing sugar, sifted
50g plain flour, sifted
145g desiccated coconut
GIANDUJA CREMEUX
150g cream
100g milk
1 vanilla bean
30g egg yolks
130g chocolate
55g hazelnut praline
WHITE CHOCOLATE BAVAROIS
20g caster sugar
70g egg yolks
240g milk
285g white chocolate
3 gelatine sheets
390g cream
WHIPPED CHOCOLATE GANACHE
100g cream
15g glucose
55g chocolate
130g cream
CHOCOLATE MIRROR GLAZE
37.5g water
75g caster sugar
75g glucose
5 gelatine sheets
75g chocolate
50g condensed milk
15g hazelnut praline paste
TO SERVE
Hazelnut praline paste
Chocolate garnishes
Hazelnuts
Method
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For the base: Mix all ingredients, roll, bake at 170°C till crispy. Blend into crumbs. Weigh 120g of this and mix with white chocolate, press into 16cm x 18cm tin, chill.
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For the coconut dacquoise: Whip egg whites and caster sugar till peaks form. Fold in remaining ingredients. Bake at 180°C till golden. Cut, place atop streusel, refrigerate.
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For the gianduja cremeux: Whip egg whites and caster sugar till peaks form. Fold in remaining ingredients. Bake at 180°C till golden. Cut, place atop streusel, refrigerate.
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For the white chocolate bavarois: soak gelatine. Beat sugar and egg yolks. Boil milk, pour over eggs, return to heat, cook to 82 degrees.
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To assemble, remove frozen cake, pour half bavarois into 18cm mould, add frozen insert, top with remaining bavarois and freeze.
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For the whipped ganache: Boil cream, glucose. Pour over chocolate, stir till smooth. Add cream, chill. Whip, transfer to bag.
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For the mirror glaze: Soak gelatine. Heat water, sugar, glucose. Add gelatine, stir till dissolved. Add chocolate, milk, stir till smooth. Add praline, blend, keep at 45°C.
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Unmould cake, pour glaze, add ganache, praline paste, grated hazelnuts, chocolate garnishes.