Royal Flush

It's like tiramisu, except it's more interesting, what with pear cubes and apricot glaze…we give you the lowdown and the recipe.

We feature, this month, a very special recipe for the sweet toothed and the nifty kitchen fingers. … a sinful chocolate desert from the folks at the Royal Plaza Hotel on Scotts.

We sank our teeth and tongue into the Royal Flush and it was a delight. The wonderful soft egg-y and chocolate-ty flavour needs no introduction but the highlight is the crunchy biscuit texture at the bottom. A lovely finish. Reminds us of some sweeter version of a biscuit based tiramisu, except this has roasted strips of almonds, pear cubes a layer of chocolate ganache and glazed with apricot gel…mmmm.!

We pestered… so here's the Royal Flush's recipe, if you care, from Pastry Chef Peter Tan of the Royal Plaza on Scotts.

Chef's Secret - Royal Flush

Ingredients (Serves 12)
Cocoa Biscuit
65 gm Cocoa powder
80 gm Egg white
80 gm Sugar
80 gm Egg yolk

Chocolate Mousse
16 gm Milk
16 gm Glucose
25 gm Soft butter
58 gm Roasted strip almond
80 gm Whipped cream
116 gm Dark chocolate
120 gm Pear cubes
1 pc Gelatine leaf

Chocolate Ganache
13 gm Cocoa powder
33 gm Apricot gel
40 gm Dark chocolate
66 gm Dairy cream

Method

1. Whip up the egg white and sugar. Fold in the egg yolk and cocoa powder. Divide the mixture into two portions and place them 7 x 7 inches on a baking sheet. Bake at 200 degree celsius for 10 minutes and the cocoa biscuit is ready.

2. Bring milk and glucose to a boil and add in the gelatine leaf followed by the dark chocolate and soft butter. Put in the roasted strip almond and pear cubes. Add whipped cream and beat up the mixture.

3. To create the chocolate ganache, bring the dairy cream to a boil and add in cocoa powder. The next step is to fold in the dark chocolate and apricot gel. Mix and bring it to a boil. Allow it to cool.

4. Set the cocoa biscuit as the base of the cake. Top it with a layer of chocolate mousse followed by another layer of cocoa biscuit. Add a layer of chocolate ganache and glaze it with apricot gel. To garnish the cake, add some gold foils. The luscious chocolate cake is ready to be served.