True to its name, this pave is rich and velvety. The best part? You don't have to hunt down any exotic ingredients, and you can make it ahead of time.
- 130 g unsalted butter, softened
- 125 g caster sugar
- 1 shot espresso
- 120 g egg yolk
- 50 g honey
- 80 g bitter cocoa powder
- ½ pinch salt
- 225 g double cream
- 70 g dark chocolate
- 62 g roasted peanuts
- 4 g caster sugar
- ¼ pinch Salt
- 23 g water
- 33 g caster sugar
- ½ tsp golden syrup
- 12 cherries
- 30 ml vodka
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Beat the butter and sugar in the bowl of a food mixer fitted with the paddle attachment until it resembles breadcrumbs. Add in the espresso and honey. Reduce the speed and add cocoa powder and salt. Add egg yolks and mix until smooth and evenly combined, then set aside.
In a clean bowl, whip cream until soft, slightly stiff peaks form, and set to one side. Melt chocolate gently in the microwave in 10 second bursts for 30 seconds. Gently fold the chocolate into cream, then add to butter and sugar mix, beating until evenly combined, but being careful not to overwork. Pour into a 26 cm x 16 cm x 3 cm brownie tray that has been lined with greaseproof paper and set overnight in the fridge.
In a pan set over medium heat, add the roasted peanuts, 4 g of sugar and a pinch of salt. Let the sugar melt. In another pot, make an indirect caramel over a high heat by mixing the water, 33 g of caster sugar and the golden syrup. Using an electric thermometer, bring the ingredients up to exactly 140° Celsius and then add the peanuts. Quickly stir through then pour out onto baking parchment to cool. They should set together like a peanut brittle.
Place cherries in a small bowl, adding the vodka and fructose (fruit sugar), and leave to macerate for five minutes.
Assemble the pave on a plate, ading the cherries on top, and serve.
Note: Make the chocolate pave the night before to refrigerate overnight (or for a minimum of 8 hours).