Surprise your guests with a gorgeous and decadent smash cake that is sure to be the highlight of your dinner feast.
- ¼ tsp vegetable oil
- 290 g dark chocolate melts
- 2 x 269 g pack Ferrero Collection gold and white pearl cachous
- 1 egg white
- 1½ cups (240 g) pure icing sugar
- 4 drops lemon juice
Brush the inside of a 22-cm diameter (12-cup capacity) dome-shaped stainless steel bowl or pudding basin with the oil; place in the freezer for 10 mins.
Place chocolate melts in a microwave-safe bowl. Microwave on HIGH for 1½ mins, stirring every 30 secs, or until melted.
Pour the chocolate into the bowl and turn to coat the bowl evenly. Spread the chocolate to the top edge of the bowl with the back of a spoon to create an even layer. Place bowl in the freezer for 30 mins.
ROYAL ICING Meanwhile, beat the egg white in a small bowl with an electric mixer until foamy; gradually beat in sifted icing sugar. Stir in enough lemon juice to give a piping consistency.
Gently slide the chocolate shell out of the bowl. Fill shell with Ferrero chocolates. Place a serving plate or board on top and gently turn it over.
Spoon Royal Icing into a piping bag fitted with a small writing tube. Pipe Royal Icing in a decorative pattern on dome. Press on cachous before icing sets. When it’s time to serve, crack with the back of a heavy spoon, meat mallet or rolling pan to smash open.
Chef’s tip: The smash cake can be made up to three days ahead; store in an airtight container in a cool dry place or keep refrigerated in hot weather. If the dome cracks, re-melt the chocolate gently and try again.
Photos: John Paul Urizar/bauersyndication.com.au