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Three large blocks of chocolate on top of a chocolate block. Tried & Tested

Mandarin and chocolate tonka bean cake

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2.6 stars based on 5 ratings

This luxurious chocolate and mandarin cake incorporates the unique flavour of tonka beans to give your bake that extra special touch. Decorate this cake beautifully to make it a real show stopper. This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:advanced

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Ingredients

For the meringue base

For the tonka bean brulee

  • 150ml 5⅛ fl oz Milk (whole)
  • 100ml 3½ fl oz Single cream
  • 2 2 Tonka beans crushed
  • 2tbsp 2tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 2 2 Egg yolk(s) (free range)
  • 2 2 Gelatine leaves

For the mandarin confit

  • 1tsp 1tsp Honey
  • 3 3 Mandarin(s)

For the chocolate mousse

  • 250g 8⅞ oz Dark chocolate
  • 250ml 8½ fl oz Double cream
  • 35ml 1¼ fl oz Water
  • 35g 1¼ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 5 5 Egg yolk(s) (free range)

For the chocolate glaze

  • 150g 5⅜ oz Dark chocolate
  • 50g 1⅞ oz Butter (unsalted)
  • 2tbsp 2tbsp Icing sugar (we use Silver Spoon) Icing sugar

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, 350°F, gas mark 4).

  2. Classic mode Step 2

    Sift flour and golden icing sugar into a bowl and add the ground almonds.

    Ingredients for this step

  3. Classic mode Step 3

    In a separate bowl, whisk the egg whites with the caster sugar to form a nice peak.

    Ingredients for this step

  4. Classic mode Step 4

    Fold in the dry ingredients mix (almonds, flour and icing sugar) then spread the mixture on a lined baking tray and bake for 10-12 minutes until golden. Now set aside and leave to cool.

  5. Classic mode Step 5

    To make the tonka bean brulee, combine milk and single cream in a saucepan. Add the crushed tonka beans. Gently heat the mixture but not to boiling point. Leave to infuse for 10 minutes then take the milk and cream mixture off the stove and pass through a sieve into a bowl.

    Ingredients for this step

    • 150ml 5⅛ fl oz Milk (whole)
    • 100ml 3½ fl oz Single cream
    • 2 2 Tonka beans crushed
  6. Classic mode Step 6

    In a separate bowl, add in the sugar and yolks and mix until pale.  Return the milk, cream and tonka mixture liquid to the heat and bring to the boil. Pour over the yolk mixture and mix well. Cook it until the mixture coats the back of a wooden spoon nicely.

    Ingredients for this step

  7. Classic mode Step 7

    Dissolve the gelatine in cold water and add to the mixture. Mix well. Take the final mix off the heat and pass through a sieve into a bowl.

    Ingredients for this step

    • 2 2 Gelatine leaves
  8. Classic mode Step 8

    Pour the mixture onto a cling film lined shallow dish and freeze.

  9. Classic mode Step 9

    To make the mandarin confit, place the mandarins into a pan of simmering water and boil for 10 minutes. Drain any excess juices and leave to cool. Slice the fruits into little cubes and remove any seeds.

    Ingredients for this step

    • 3 3 Mandarin(s)
  10. Classic mode Step 10

    Coat a thick-based saucepan with the honey and cook the mandarins and honey together on a slow heat until the mixture is transformed to a kind of marmalade. Leave to cool.

    Ingredients for this step

    • 1tsp 1tsp Honey
  11. Classic mode Step 11

    To make the chocolate mousse,  melt the chocolate in a bowl set over a saucepan of gently simmering water. In a seperate bowl, whip the double cream until it forms soft peaks.

    Ingredients for this step

    • 250g 8⅞ oz Dark chocolate
    • 250ml 8½ fl oz Double cream
  12. Classic mode Step 12

    Bring the syrup back to the boil.

  13. Classic mode Step 13

    Place 5 egg yolks in a mixer, whisk at high speed, and pour in the syrup. Continue whisking the mixture until it is light and fluffy. Leave to cool.

    Ingredients for this step

    • 5 5 Egg yolk(s) (free range)
  14. Classic mode Step 14

    Stir the melted chocolate into the egg yolks mixture and fold in. Finally fold in the whipped cream.

  15. Classic mode Step 15

    To make the chocolate glaze, melt the chocolate in a bain marie, then add the butter and sugar.

  16. Classic mode Step 16

    Finally to construct the cake, take the cooled meringue base and slice off the top. Place in the tin and layer with the mandarin confit. Next spread the tonka bean brulee. The cling film will help to remove it whole from the dish. Now top with your chocolate mousse and place in the freezer to set. Once set, use a kitchen blow torch to carefully remove the cake ring. Spread on the glaze and adorn with mandarin confit, chocolate slices and tonka beans.