You are using an outdated browser. Please upgrade your browser to improve your experience and security.
An original recipe by Robert Toland at the Terrain Garden Café.5 steps
Recipe Step by Step
550g all-purpose flour
22g baking soda
7g kosher salt
450g brewed coffee
134g COCOA POWDER
171g whole eggs
33g liquid eggs yolks
332g sunflower oil
473g whole buttermilk
Whisk coffee and cocoa powder together until thoroughly combined; set aside.
Whisk sugar, eggs, and egg yolks in an electric mixer until light and frothy. Slowly stream in oil. Add coffee mixture. Add the flour mixture in three additions, alternating it with the buttermilk in two additions.
Pour about 1000g of batter on to a half-sized sheet tray and bake at 325˚F until fully baked.
Milk Chocolate Namelaka
1250g Heavy Cream 36%
10g gelatin sheets (silver)
475g MILK JIVARA 40%
Portion into Weck jars or cool for later use.
Chocolate Rock Coating
Allow the mixture to cool to 85˚F (29˚C) before pouring over the frozen chocolate mousse.
Dark Chocolate Mousse
425g DARK SATILIA 62%
900g Heavy Cream 36%
6ea large eggs separated
150g sugar granulated separated in half
Whip the cream to medium peaks; set aside.
Whip whites with half of the sugar to medium peaks. Whip egg yolks with the other half of the sugar until full sabayon is reached. Working quickly, fold egg yolks into chocolate, then meringue, then cream. Place into pastry bags and fill desired molds. Refrigerate the remaining mousse for later use.
Once the mixture has partially set, toss again in a bowl to break up into little pieces. Add the Maldon, cacao nibs and the remaining matcha powder and continue to mix. Add more matcha if necessary. Place on a sheet tray again and refrigerate for another 3 minutes. Store in a plastic container at room temperature.
Assembly and finishing
1. Once the namelaka is fully set, place one enrobed mousse “rock” inside the terrarium, just off center2. Take a 3”x3” square of chocolate cake and break it into irregular pieces. Place these pieces of cake around the mousse rock. 3. Avoiding the mousse rock, place matcha crunch on top of the chocolate cake, allowing some pieces of the chocolate cake to poke through. 4. Garnish with a sunflower shoot or nasturtium leaves