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It’s a geographic tribute to its origins at Quay, located across the harbour. Peter Gilmore, who is executive chef for both award-winning restaurants, created the current eight-texture version of the cake to (deliciously) mark his eighth anniversary at Quay. Peter Gilmore’s signature eight-texture chocolate cake. Photo: Jeremy Simons
Preheat the oven to 160°C. Spray a baking tray with canola spray, line with a silicone baking sheet or baking paper and spray again. Combine ground almonds, hazelnuts and sifted cocoa powder. In a separate bowl, whisk egg whites until soft peaks form, slowly add sugar and whisk until egg whites form stiff peaks.
Immediately whisk egg whites until soft peaks form. Whisk in remaining 25g sugar until dissolved. Place egg whites and remaining cream on top of the chocolate mixture and gently fold through until well incorporated.
Among the standouts would be a chocolate cake composed of eight layers of complementary textures, produced by chef Peter Gilmore of Quay in Sydney. No small task to create and assemble, and when which was insufficient, you’d to complete by flowing melted chocolate within the center which is supposed to collapse in gooey, dramatic fashion.
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