Makes 20 pieces

Ingredients

Cocoa sponge

220gegg whites (approximately 8 large eggs)

80gcoconut palm sugar

145gegg yolks (approximately 7 large eggs)

50gcoconut palm sugar

50ggluten free flour

72gcorn flour

25gcocoa powder

Water-based ginger ganache

500ml water

80ginverted sugar

750graw dark chocolate 65% cocoa (chopped) or unsweetened chocolate

165ml grape seed oil

70ml ginger puree

Yuzu jelly

300ml yuzu juice

50gcoconut palm sugar

150ml water

8gagar agar

Raw cocoa syrup

1 litre water

160gr coconut palm sugar

100gr raw cocoa powder

To decorate

100g raw cocoa nibs

Method

Cocoa sponge

In a freestanding mixing bowl with the whisk attachment, whisk the egg yolks with the sugar until foamy. Set aside. Make a meringue with the egg whites and the 50g of coconut palm sugar by whipping the egg whites until they reach a consistency with firm peaks. Then, add the 80 g of coconut palm sugar.Combine the first egg mixture with the meringue. Finish by folding in the gluten free flour, the corn flour and the cocoa powder.Spread with a thickness of 5mm on a tray lined with a non-stick lining and cook at 170 degrees for about 10 minutes.Cool down on a rack.

Water-based ginger ganache

In a saucepan, bring the water, ginger and inverted sugar to a boil. Poor gradually onto the chopped chocolate while stirring with a rubber spatula to create an emulsion (the mix will come to a creamy consistency). When all the cream is incorporated, add the oil blend with a hand mixer, making sure not to incorporate air bubbles inside the mix.Cool down to 40 degrees and use straight away at this temperature to spread on the sponge.

Yuzu jelly

In a saucepan, mix the water and the yuzu juice. In a bowl, mix the sugar and the agar agar. Pour the mixture into the saucepan while whisking and then bring the mix to boil. Pour the mix into a frame (or a tray with sides) to a 3mm thickness and let it set.

Raw cocoa syrup

Whisk ingredients together until well blended.

To serve

Take a layer of sponge, soak it with the syrup using a brush. Spread 3mm of ganache on it. Add a layer of jelly then repeat the operation sequence with one more layer of sponge, ganache and jelly. Finish with one layer of sponge and spread a thin layer of ganache on it. Refrigerate for at least 12 hours, then cut rectangles of 4cmx10cm.Decorate with raw cocoa nibs and serve.

Bulgari Hotel

171 Knightsbridge

London

SW7 1DW

+44 207 151 1010

www.bulgarihotels.com