Rape seed cake with chocolate ganache, chocolate nougatine, Italian merengue and pumpkin sorbet

Serves 10

Pumpkin sorbet

  • 1                    Butternut pumpkin
  • 1                    Lemon
  • 200 g            Sugar
  • 300 g            Water
  • 80 g              Glucose syrup
  • 4,4 g             Agar agar

Cut the pumpkin into small cubes. Press the juice out of the pumpkin using a juicer.  Save the flesh and dry in an oven at 80°C.

Bring sugar, water, glucose syrup and agar agar to a boil in a saucepan. Add the lemon juice and the pumpkin juice. Take off the heat and freeze in a paco-jet container.

Rape seed cake

  • 100 g             Cold pressed rape seed oil
  • 2                     Eggs
  • 110 g              Muscovado sugar
  • 150 g              Plain Flour
  • ½ tsp             Bicarbonate of soda
  • 1 tsp               Baking powder
  • ½ tsp             Salt

Whisk egg and muscovado sugar until fluffy. Add the rapeseed oil in a thin stream whilst whisking. Mix all the dry ingredients in a bowl.

Fold the dry ingredients into the batter, working gently, ensuring there are no lumps. Spread onto a silicone mat. Bake at 175°C for 15 minutes or until golden. When the cake is done, allow to cool and cut out slices as instructed by the chef.

Chocolate and liquorice nougatine

  • 60 g                Butter Arla®
  • 12 g                Honey
  • 75 g                Sugar
  • 1 g                 Pectin
  • 20 g              Chocolate nibs
  • 3 g                 Liquorice powder

Melt the honey and butter in a saucepan, add pectin and sugar. Stir until you have an even batter and the butter has bound the rest of the ingredients. Add liquorice powder and chocolate nibs. Spread the batter onto a silicone mat and bake  at 175°C for 10 minutes.

Chocolate ganache

  • 100 g              Double cream Arla®
  • 150 g              Sugar
  • 75 g                Honey
  • 75 g                Glucose syrup
  • 100 g              Chocolate

Cook double cream with sugar, glucose and honey, heat to 120°C. Avoid stirring if possible. Remove from the hob when the mixture has reached 120°C. Add chocolate, using a mixer wand. Pour the ganache out onto a baking tray – ensure you have a thin layer. Note that it’s important to work quickly here so that the chocolate doesn’t solidify in the saucepan.

Italian Merengue

  • 2                    Egg whites
  • 25 g                Water
  • 105 g              Sugar

Whisk the eggwhites into a stiff foam. Bring water and sugar to a boil – heat to 121°C. When the sugar water has reached 121°C, add it in a thin stream to the egg white whilst mixing. Mix until the merengue is cold and transfer to a piping bag.

Chocolate crumble

  • 75 g                Sugar
  • 7,5 g               Water
  • 45 g                Chocolate
  • 2 pinches        Salt

Make a light caramel by heating up sugar and water. Add salt and chocolate. Remove the pan from the heat and mix everything – whisking powerfully. Allow to cool in a bowl (at room temperature).


1 punnet         Atzina cress

Dried pumpkin

Cut the atzina cress and place in a bowl lined with damp paper. fuktigt papper. Mix dried pumpkin and dust over the dessert.