Quantity: 8 individual cakes

For the cinnamon whipped ganache: Wilton petal piping tip 104
For the Araguani dark chocolate cremeux: 8″ square frame
For the jerusalem artichoke mousse: Pavoni silicon mould “Confy” PX4351S


Cinnamon walnut crumble base


  1. Paddle the butter with brown sugar.
  2. Add the walnut powder and cinnamon, paddle to combine.
  3. Add flour and salt, mix until just incorporated.
  4. Roughly roll over a wire grill on top of silicon mat to create crumble.
  5. Bake at 160°C for 12-15 minutes.
  6. Let it cool. Then transfer to the mixer and paddle to break it up into small pieces.
  7. While paddling, pour in the melted cocoa butter and mix well.
  8. Roll the crumble in between 2 acetate sheets to a thickness of 0.4cm. Freeze.
  9. Using the cutter provided with the mould, cut to the size of the mould.


Araguani dark chocolate cremeux


  1. Combine milk, cream and cepe powder in a pot. Bring to a boil.
  2. Whisk together yolks and sugar in a bowl.
  3. Pour half of the milk mixture into the yolk mixture, whisk to combine.
  4. Pour all of the yolk mixture back into the pot containing the milk mixture.
  5. Heat slowly while stirring with a spatula until 84°C.
  6. Pour the mixture over the chocolate and hand-blend to emulsify.
  7. Pour 200g of cremeux into an 8″ square frame lined with cling film and freeze to set.


Walnut caramel


  1. Toast the walnuts in the oven at 150°C for 10 minutes.
  2. Crush the walnuts and infuse in hot cream. Let it sit for at least 1 hour.
  3. After infusion, squeeze out the cream from the walnuts using 2 layers of cheese cloth. Then discard the remaining walnuts.
  4. In a medium pot, combine glucose, sugar and water.
  5. Caramelise till golden brown and de-glaze with 170g of the walnut cream extracted earlier.
  6. Let cool to about 50°C.
  7. With a hand-blender, emulsify salt and butter into the caramel.
  8. Pour 200g of the caramel over the chocolate cremeux in the 8″ square frame.
  9. Freeze to set.
  10. Once set, unmould and cut into rectangles of 11 x 2 cm.


Chocolate sponge


  1. Melt chocolates and butter over a bain-marie.
  2. Whisk egg yolks with sugar until thick and fluffy.
  3. Whisk egg whites, egg white powder and sugar until it forms stiff peaks.
  4. Take a scoop of the whipped egg yolks and mix it into the melted butter and chocolate mixture.
  5. Fold together the whipped egg whites and yolks until 80% mixed.
  6. Gradually add cocoa powder to the mixture while folding.
  7. Add the melted chocolate mixture and fold through.
  8. Spread onto a silpat within a large rectangle frame.
  9. Bake at 180°C for about 20-25 minutes.
  10. Let cool then cut into 0.5cm thin sheets, then cut into 11 x 2 cm rectangles.


Cinnamon whipped ganache


  1. Heat the cream with the cinnamon sticks and vanilla. Let it infuse for 1 hour.
  2. Remove cinnamon sticks from the mixture and add trimoline and glucose.
  3. Boil the mixture and add the gelatine.
  4. Pour over the white chocolate and hand-blend.
  5. Chill overnight to set.


Dark chocolate glaze


  1. Combine all ingredients except the gelatine in a pot.
  2. Bring to a boil and then add the gelatine.
  3. Chill overnight to set.


Jerusalem artichoke mousse


  1. First, to make the jerusalem artichoke purée, peel and grate the jerusalem artichoke.
  2. Melt butter in a oven-safe pot and cook artichokes on medium heat until slightly browned.
  3. Transfer to the oven at 180°C and bake until softened, about 10 minutes.
  4. Remove from oven and caramelise further on the stove.
  5. Add the milk and simmer until further broken down and purée-like.
  6. Hand-blend until smooth.
  7. In another pot, warm milk and melt gelatine in the milk.
  8. Caramelise sugar until golden brown, then add the jerusalem artichoke purée and stir to combine.
  9. Add the milk and combine.
  10. Ice bath the mixture until cool, fold in the whipped cream.
  11. Transfer to a piping bag and pipe into Confy moulds until half full.
  12. Press the inserts into the mould with the caramel side down, followed by the chocolate sponge.
  13. Fill to 95% with more jerusalem artichoke mousse, then finish with the crumble base.


Chocolate pate sucrée


  1. Paddle softened butter with icing sugar.
  2. Add eggs and paddle until combined.
  3. Add almond powder and cocoa powder. Keep mixing untill combined.
  4. Add flour in 2 additions, mix till just incorporated.
  5. Rest dough in chiller for 2 hours.
  6. Roll out dough to 1mm thick, and cut with the small cutter provided with the silicon mould.
  7. Place in between perforated silicon mats and bake at 160°C for about 12 minutes.




  1. Ensure to have the inserts and crumble base ready before starting on the jerusalem artichoke mousse.
  2. Once mousse is done, transfer to a piping bag and pipe into Confy moulds until half full.
  3. Press the inserts into the mould with the caramel side down, followed by the chocolate sponge.
  4. Fill to 95% with more jerusalem artichoke mousse, then finish with the crumble base.
  5. Freeze and unmould.
  6. Warm the glaze and hand-blend to remove any lumps and bubbles. Use at 28-30°C.
  7. Glaze the cakes and transfer to cake board using 2 toothpicks.
  8. Place the baked chocolate pate sucrée on top.
  9. Whisk the cinnamon whipped ganache to stiff peaks and pipe decoration in an irregular and natural fashion.
  10. Sprinkle with cocoa nibs and a chocolate stick.