Coconut Jelly Cubes

Ingredients:

• 250 g coconut purée

• 50 g fresh grated coconut

• 30 g cornstarch

Method:

1. Mix coconut purée, grated coconut, and cornstarch until smooth and lump free.

2. Spread onto a tray to about 1 cm thick.

3. Freeze until fully solid.

4. Cut into small cubes.

5. Keep frozen until ready to use.

Wingko Chocolate Cake Base

Ingredients (Dry): 

• 125 g high-protein flour

• 145 g low-protein flour

• 20 g glutinous rice flour

• 12 g baking powder

• 65 g Tulip Cocoa Powder Bordeaux

Ingredients (Wet):

• 375 g eggs

• 275 g granulated sugar

• 40 g honey

• 350 g butter, melted

Mix ins: 

• 50 g roasted walnuts, chopped

• 70 g prunes, diced

• 50 g dried apricots, diced

• 50 g raisins, soaked in orange juice

• 50 g frozen coconut jelly cubes

• 50 g Embassy Oceanic Dark Chocolate 65%, chopped

• 50 g Embassy Zen White Chocolate 33%, chopped

Method:

1. Preheat oven to 145°C. Prepare loaf molds with butter and baking paper.

2. Melt butter and allow to cool until warm.

3. Sift all dry ingredients together.

4. Place dry ingredients, eggs, sugar, and honey into a mixer and mix on low speed.

5. Slowly pour in melted butter and mix until smooth.

6. Transfer batter to a bowl.

7. Fold in all mix-ins, including frozen jelly cubes.

8. Pour into prepared molds.

9. Bake for 35 to 40 minutes until fully baked.

10. Brush hot cake with orange syrup (optional)

11. Cool completely and chill before glazing.

Brown Butter Ganache

Ingredients:

• 100 g butter

• 400 g cream

• 60 g glucose

• 240 g Embassy Azalea Milk Chocolate 34%

• 2 g sea salt flakes

Method:

1. Cook butter until golden brown and nutty.

2. Heat cream and glucose until just simmering.

3. Pour over chopped chocolate and rest 2 minutes.

4. Stir until smooth.

5. Add brown butter and salt.

6. Blend until glossy and emulsified.

7. Cover and cool to piping consistency.

Raspberry Coulis

Ingredients: 

• 250 g raspberry purée

• 4 g agar agar

• 50 g sugar

Method:

1. Whisk purée, sugar, and agar together.

2. Bring to a gentle boil for 1 to 2 minutes.

3. Pour into a shallow tray and let set.

4. Blend until smooth and glossy.

5. Strain if needed.

    

Milk Chocolate Glaze

Ingredients: 

• 100 g Embassy Azalea Milk Chocolate 34%
• 70 g vegetable or olive oil
• 120 g roasted cashew nuts, chopped 

Method:

1. Melt chocolate to 45°C.

2. Temper down to 31°C.

3. Mix in oil and chopped cashews.
4. Use immediately.

Final Assembly

Ingredients: 

• Chilled Wingko Chocolate Cake

• Milk chocolate glaze

• Coconut and chocolate crumble

• Brown butter ganache

Method: 

1. Place chilled cake on a rack over a tray.
2. Pour or dip with milk chocolate glaze until fully coated.
3. Sprinkle coconut and chocolate crumble before glaze sets.
4. Pipe brown butter ganache on top if desired.
5. Allow glaze to set before slicing and serving.