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Apple Walnut Chocolate Cake


Original Recipes by Noelle Gogg and Abby Wells, The Ballantyne Hotel
Category: Cakes and Tarts.


Oatmeal Cookie:
120 g flour
50g sugar
90 g brown sugar
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
150 g oats
125 g vegetable oil
3 Tbs milk
1 ea egg
(Recipe adapted from: David Lebovitz)
Marshmallow Fluff:
900 g sugar
32 g glucose
350 g water
25 g gelatin
350 g water
120 g egg whites
2 ea vanilla beans
400 g marshmallow fluff
DULCEY Flexi Ganache:
300 g cream 
3 ea gelatin sheets
Blueberry Compote:
1000 g blackberry purée
12 g pectin
150 g sugar
190 g honey


Oatmeal Cookie:
  • Combine dry ingredients together
  • Gradually add in the wet ingredients, mixing to combine..
  • Roll out to 1/4 inch
  • Cut out wile frozen and immediately bake at 325F° (162.7°C) for 6 minutes on a Silpat.

 Marshmallow Fluff:
  • Over medium heat, combine the sugar, cornsyrup and 350g of water then stir to dissolve.
  • Bring the mixture to a boil so it reaches 260°F (124°C).
  • Soften gelatine with 350g water for 5-10 minutes.
  • Whisk the gelatinmixture into sugar syrup.
  • Add the scraped vanilla seeds from the vanilla beans.
  • Gradually pour the syrup into the egg beaten whites while whisking continuously.
  • Continue to whisk until the mixture is a white mass thick enough to hold shape.
  • Let rest overnight.
  • Whip to desired spreadable consistency.

 DULCEY Flexi Ganache:
  • Bring the cream, honey and agar to a boil.
  • Pour over the DULCEY 32% Chocolate and gelatin, stirring to emulsify.
  • Use an immersion blender to perfect the emulsion.
  • Pour into a flat sheet pan lined with plastic and refrigerate overnight.
  • Cut into 1/2 cm*27cm strips.

Blueberry Compote:
  • Combine the sugar and pectin
  • Heat puree and honey.
  • Add in the pectin and sugar mixture.
  • Cook for 3 minutes.
  • Refrigerate.
  • Immersion blend to fully combine and make fluid before use.
  • Toss the blueberries with just enough gel to coat.