Sunday, 7 July, is World Chocolate Day, celebrating the introduction of cocoa to Europe by Spanish Explorer Don Hernan Cortes in 1550.
Traced back to the ancient Mayans, for most of its history chocolate was drunk as a bitter beverage. The Aztecs revered chocolate as ‘food from the gods’, a view which many people share today.
While the Spanish brought chocolate to the Western world, Swiss chocolatier Daniel Peter is generally credited for adding dried milk powder to chocolate to create milk chocolate in 1876, later co-founding Nestlé with his friend Henri Nestle.
Where better to celebrate World Chocolate Day than at Madisons Café. Situated at the main entrance of the busy Oasis Shopping Centre, Madisons is a meeting place where ‘See you at Madisons’ slips as easily off the tongue as ‘Meet you at Tiffanys’.
With its unmissable location, great coffee and fabulous cakes from ex-Ten Japanese Head Pastry Chef Haruka Horiuchi, Madisons is a meeting point, a place to chill out and bask in the sun, a great people-watching venue, somewhere to grab an early morning beachwalk coffee, an indulgent cake or a business lunch, or even to catch up on the latest goss’ with owner and Broadbeach identity Lincoln Testa.
All we need on World Chocolate Day is love and chocolate!
Chef Haruka shares her recipe for Chocolate Truffle Cake with us. (We’ve tasted it and it’s delicious!) Chef has even added some shortcuts to make this rich indulgence easier for us to make!
Read our review of Madison’s Cafe here.
NOTE: This recipe was published in The Sun newspaper on 2 July 2019.
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people
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- 240 grams chocolate
- 80 grams cream
- 280 grams whipped cream
- 5 grams gelatine
- 10 grams water
Ingredients
Chocolate Mousse
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- Use a shortbread base to line the bottom of a cake tin. (A shortcut is using cookie crumb and melted butter pressed together.)
- Cut pre-made chocolate sponge into two thin layers to sandwich between the chocolate mousse mixture.
- Melt chocolate and cream together to form ganache. Fold through whipped cream.
- Microwave gelatine and water together for 1 minute. Stir until granules disappear.
- Cool to room temperature and mix through the mousse mixture.
- On top of the shortbread, place a layer of mousse, a sponge layer, another layer of mousse, sponge and then mousse.
- You can top your cake with extra ganache (chocolate and cream melted together), topped with piped cream, chocolate shards and strawberries. Enjoy!