(makes 1 gastro tray)
Place 400g butter and 670g sugar in kitchen aid and whisk well until soft peak.
Add 7 eggs (1 at a time) to the mix.
Then add 147g cocoa powder and 295g flour.
Now fold in 340g choc buttons.
Place in 1 baking paper lined greased gastro tray on cook in pre heated oven at 180ºC for 16minutes. (do not overcook)
Set aside to cool down.
DARK CHOCOLATE MOUSSE:
Place 4 egg whites in a bowl & whisk until soft peak form.
Add 100g caster sugar & whisk until stiff peaks form.
Place 200g chocolate in a heatproof bowl over a saucepan of simmering water & stir until chocolate is melted & smooth.
Add 50ml cream & 4 egg yolks and whisk well to combine.
Whisk 200ml cream in a separate bowl until soft peak form.
Fold the chocolate & egg white mix together to combine.
Put mix in piping bags in the fridge for 2-3 hrs until set
In a pan add 500g Butter, 500g Golden syrup, 500g brown sugar, 1 vanilla pod and Simmer for 5min.
Add 20ml lemon juice, remove vanilla pod.
Add double 750ml cream & simmer
PREP CHOC FEST:
1cm/30g Brownie disk in bottom of metal ring & pipe choc mousse around inside of ring, set in the fridge.
Push out the choc fest on center of plate.
Top with butterscotch & roasted salt hazelnuts.