BERRY NICE  RECIPE BY

KIRSTEN TIBBALLS
Is it a tart? Is it a cake? It’s Berry Nice! Chocolate sable topped with strawberry
jam, a moist chocolate cake, fresh strawberries, piped chocolate cremeux and
strawberry jellies. Finished with a sable ring, it not only looks stunning but tastes
fabulous.

INTERMEDIATE

CHOCOLATE SABLE
STRAWBERRY JELLY
CHOCOLATE CREMEUX
FRESH STRAWBERRIES

180 MINS
CHOCOLATE CAKE
STRAWBERRY JAM

MAKES 1

 NOTE

Prior to starting this recipe, you will be required to make a batch of Strawberry Jam ( see our online video for
instructions), or you can use store-bought jam.

CHOCOLATE SABLE
METHOD
INGREDIENTS

75g (2.65oz) unsalted butter In the bowl of a stand mixer fitted with a paddle attachment,
50g (1.76oz) pure icing (confectioner’s) sugar, combine the butter and icing sugar, mix until completely smooth.
sieved Add in the orange zest and egg yolk and continue to mix. In a
1 orange, zested separate bowl, combine the flour, almond meal, cocoa powder
20g (0.71oz) egg yolks and baking powder. Add the dry ingredients to the butter mixture
120g (4.23oz) plain (all-purpose) flour and mix until it just comes together as a dough. Press the
15g (0.53oz) almond meal (ground almonds) dough into an even flat square and wrap in plastic wrap be-
10g (0.35oz) Callebaut Cocoa Powder fore placing it into the refrigerator for 30-60 minutes, until firm
1g (0.04oz) baking powder enough to roll.
plain (all-purpose) flour, for dusting
Callebaut Mycryo Cocoa Butter, for dusting, Heat the oven to 170°C (338°F), fan forced. On a lightly dust-
optional ed workbench, roll the dough out to 2-3mm in thickness. Using
a 200mm ring, cut a disc of pastry and place it on a baking
EQUIPMENT
tray lined with a Silpain mat. Fold the remaining pastry, wrap it
stand mixer with plastic wrap and return it to the refrigerator for 20 minutes
sieve before rolling out to 2-3mm in thickness. Cut a ring of pastry
spatula using the 200mm and 150mm cake rings as demonstrated in
rolling pin the video. Bake the pastry disc and ring in the pre-heated oven
200mm cake ring for 15-18 minutes.
aluminium baking tray
Silpain baking mat Once removed from the oven, immediately dust the pastry with
150mm cake ring cocoa butter. Allow to cool at room temperature.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE CAKE
METHOD
INGREDIENTS

160g (5.64oz) plain (all purpose) flour, sieved Heat the oven to 170°C (338°F), fan forced. Place the flour,
35g (1.23oz) Callebaut Cocoa Powder, sieved cocoa powder, sugar, salt, baking powder and bicarbonate soda
160g (5.64oz) caster (superfine) sugar into a bowl and whisk to combine. In the bowl of a stand mixer
2.5g (0.09oz) salt fitted with a paddle attachment, place the coconut oil, eggs, but-
2.5g (0.09oz) baking powder, sieved termilk and vanilla and mix to combine. Meanwhile, grease and
6g (0.21oz) bicarbonate soda, sieved line a 200mm cake ring as demonstrated in the video and place
40g (1.41oz) coconut oil, melted it on a baking tray lined with a Silpat mat. Add the dry ingredi-
50g (1.76oz) whole eggs ents to the mixer and continue to mix until it just comes together
90g (3.17oz) buttermilk as a batter. Add in the hot water and mix on low speed until
5g (0.18oz) Heilala Vanilla Bean Paste incorporated. Pour the mixture into the prepared cake ring and
90g (3.17oz) hot water bake in the pre-heated oven for 15-18 minutes, until the sponge
bounces back when gently pressed or a skewer is inserted and
EQUIPMENT comes out clean.
whisk  NOTE
200mm cake ring or cake pan
aluminium baking tray The cake can be made a day in advance and stored in the
Silpat Baking Mat fridge prior to assembly.

STRAWBERRY JELLY
METHOD
INGREDIENTS

6g (0.21oz) gold gelatine sheets 
200g (7.05oz) Ravifruit Strawberry Puree
40g (1.41oz) caster (superfine) sugar
EQUIPMENT
spatula
depositor, or jug
Silikomart Truffles20 Silicon Mould
Place the gelatine sheets into a bowl of cold water and set
aside. Pour approximately one third of the strawberry puree into
a saucepan and add in the sugar. Gently heat the puree, stirring
until the sugar has dissolved. Remove from the heat, add in the
pre-soaked gelatine and stir until it has completely melted. Add
the mixture to the remaining puree and mix to combine. Pour the
jelly into a depositor and fill each cavity of the Truffles5 silicon
mould. Place in the freezer for a minimum of 4-5 hours.
 NOTE

 SUBSTITUTE
6g (0.21oz) gold gelatine sheets {for}
3 individual gold gelatine sheets {for}
36g (1.76oz) gelatine solution
The jelly can be made a few days in advance and stored in the
freezer until required.
The jelly can be set in a container and cut into squares. If you
are using a container, ensure the jelly will be approximately
the same height as the fresh strawberries you are using for the
assembly. Cut the jelly when it is semi-frozen.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.
CHOCOLATE CREMEUX
METHOD
INGREDIENTS

65g (2.29oz) egg yolks Whisk the egg yolks and sugar in a bowl until well combined.
30g (1.06oz) caster (superfine) sugar In a separate bowl, combine the milk and dark chocolate. Place
100g (3.53oz) Callebaut 823 Milk Couverture the cream into a saucepan and bring to the boil. To create an
33.6% anglaise, pour the boiled cream over the egg yolks while whisk-
145g (5.11oz) Callebaut 2815 Dark Couverture ing, transfer the mixture back into the saucepan and stir over
58% low heat until it reaches 80°C (176°F). Immediately strain the
275g (9.7oz) fresh cream 35% fat anglaise over the bowl of chocolate and whisk until the choco-
late has completely melted and incorporated. Cover with plastic
EQUIPMENT wrap touching the surface and place into the refrigerator for 3-4
hours, until it reaches piping consistency.
whisk
spatula
thermometer, optional
sieve

ASSEMBLY
METHOD
INGREDIENTS

70g (2.47oz) prepared strawberry jam, or store- Use a microplane to gently file away any texture on the edges
bought of the cooked sable base and ring. Spread the strawberry jam
fresh strawberries, washed and tops cut off over the sable base until it is approximately 2mm from the edge.
Trim the top off the cooled chocolate cake and place it, cut-side
EQUIPMENT down, onto the jam. Unmould the frozen strawberry jellies and
microplane set aside. Transfer the chilled chocolate cremeux into a piping
disposable piping bag bag fitted with a 20mm plain piping tube. Arrange the fresh
20mm plain piping tube strawberries, piped chocolate cremeux and strawberry jellies on
top of the cake as demonstrated in the video. Prior to serving,
place the sable ring on top.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2021 Savour Chocolate & Patisserie School. All rights reserved.