Step 1

Mix the egg yolk with sugar andvanilla for 4-5 minutes until pale.

Step 2

Stir in the butter and mix well then add the flour, salt and baking powder and mix into a paste.

Step 3

Place the paste between two sheets of baking paper then roll it into a 0.5cm thick sheet.

Step 4

Place in the freezer for 10 minutes then cut out an 18cm disc using a metal cake ring – keep the cake rind around the sable disc as it helps with the baking.

Step 5

Remove the excess dough and bake the sable Breton in the preheated oven at 350F for 15-17 minutes until golden brown and slightly crisp.

Step 6

Allow to cool in the pan then place the baked sable dough in a cake ring lined with acetate sheets.

Step 7

Place aside.

Step 8

Bloom the gelatin in cold water.

Step 9

Heat the kalamansi juice in a saucepan.

Step 10

In a bowl, mix the sugar and eggs until pale. Pour gradually the hot kalamansi juice and mix well then return the mixture back on heat and cook until it reaches 82C.

Step 11

Remove from heat and stir in the gelatin.

Step 12

Allow to cool to 40C then add the butter and emulsify with a hand blender. Place aside until needed.

Step 13

Melt the chocolate with the butter in a bowl over a hot water bath. Remove off heat and allow to cool down slightly then stir in the egg yolk.

Step 14

Mix the egg whites with the salt until fluffy then gradually stir in the sugar and mix until glossy and firm.

Step 15

Incorporate the meringue into the melted chocolate mixture then pour the batter in an 18cm pan lined with baking paper.

Step 16

Bake in the preheated oven at 350F for 15 minutes then allow to cool completely.

Step 17

Heat the cream, ginger and sugar in a saucepan until the boiling point.

Step 18

Pour the cream over the chocolate and mix until smooth and creamy.

Step 19

Pour the ganache over the sable Breton in the cake ring and place in the fridge.

Step 20

Mix the melted chocolate with oil then stir in the paillete feuilletine.

Step 21

Spread the mixture in an 18cm diameter pan and place in the freezer to set.

Step 22

Once set, arrange the croustillant over the ganache then pour the kalamansi curd over it. Finish with the final layer – the flourless chocolate sponge cake.

Step 23

Place these layers in the freezer for a few hours.

Step 24

Bloom the gelatin in cold water.

Step 25

Heat the milk in a small pot.

Step 26

Mix the egg yolks with sugar and salt for 2-3 minutes. Pour in the hot milk, mixing all the time, then transfer the mixture back on low heat.

Step 27

Cook until it reaches 82C then remove from heat and stir in the gelatin.

Step 28

Pour the mixture over the chocolate and mix until smooth.

Step 29

Allow to come to room temperatures then fold in the whipped cream.

Step 30

Prepare a 20 or 22cm diameter cake ring by lining it with acetate sheets.

Step 31

Remove the frozen layers from the fridge and place them in the center of the 20/22cm cake ring.

Step 32

Pour the chocolate mousse around those layers then cover them with mousse.

Step 33

Be careful as the mousse might spill at the bottom of the cake ring if it’s not properly sealed.

Step 34

Place the cake in the freezer for a few hours.

Step 35

Bloom the gelatin in cold water.

Step 36

Heat the cream in a saucepan.

Step 37

Remove from heat and stir in gelatin. Mix well then pour over the chocolate and mix well.

Step 38

Allow to cool down slightly.

Step 39

Remove the cake from the freezer and place it on a cooling rack.

Step 40

Evenly pour the glaze over the cake and allow to set.

Step 41

Decorate with chocolate or fresh fruits.