The Great Australian Bake Off

This amazing dessert is created with macarons, chocolate shards and cheesecake. 


  • Sable

  • 260g plain flour

  • 250g unsalted butter, room temp

  • 1tsp salt flakes

  • 100g icing sugar pure

  • 30g cocoa powder natural

  • 45g egg whites 

  • Ganache

  • 250g dark chocolate bits

  • 175g thickened cream

  • 80g unsalted butter

  • Chocolate Sponge

  • 500g plain flour

  • 2g salt flakes

  • 4 eggs, separated

  • 250ml water

  • 15g baking powder

  • 375g castor sugar

  • 125ml olive oil

  • 5g vanilla paste

  • 125g cocoa powder 

  • Cheesecake

  • 250g cream cheese, room temp

  • 250g camembert cheese chilled 

  • 6 sheets leaf gelatine (titanium strength)

  • ¼ cup caster sugar          

  • 2tsp vanilla paste

  • 300ml thickened cream    

  • 250g white chocolate bits  

  • Macarons

  • 300g icing sugar

  • 300g caster sugar

  • 300g almond meal

  • 220g egg whites

  • 1/3 cup water

  • Choc Disc

  • 250g dark chocolate bits 70% cocoa 

  • Choc Shards

  • 250g dark choc bits

  • Olive oil powder

  • 100g olive oil, chilled

  • 100g tapioca maltodextrin powder

  • 12 fresh figs 

  • White Chocolate Domes

  • 250g white chocolate buttons

  • Equipment

  • 23cm cake tin; 13mm and 10mm plain piping nozzle; 10” tart ring to cut choc disc


  • Sponge:

  • 1.

    Preheat oven to 180 degrees celsius.

  • 2.

    Sift all dry ingredients set aside. Beat egg yolks, vanilla and water until light and fluffy, add dry ingredients to wet and mix well. Add olive oil in slowly and mix well. Beat egg whites to stiff peaks and fold into mix. Pour into 23cm cake tin and bake at 180 degrees celsius for 45 minutes.

  • Sable:

  • 1.

    Mix cocoa, flour and salt. Mix butter until light and fluffy and add icing sugar and mix well. Add cocoa mix and combine well. Place in piping bag fitted with 10mm plain nozzle and pipe into a spiral pattern working outside to inside forming a 10” circular disc. Bake at 180 degrees celsius for 10 minutes or until just cooked.

  • Ganache:

  • 1.

    Combine butter and cream in saucepan and bring to boil and add to chocolate and mix until smooth and glossy. Set aside in fridge to set.

  • 2.

    Quarter 6 figs and fry off in pan to soften, blitz with stick blender to form a fig puree. Combine this puree with half of the ganache and reserve both for later.

  • Macarons:

  • 1.

    Sift almond meal and icing sugar into bowl.

  • 2.

    Add castor sugar and water to saucepan and heat to 117 degrees celsius. Meanwhile whisk 110g egg whites to soft peaks in stand mixer and pour sugar syrup down side of bowl while mixer is running until thick and glossy. Add to almond meal mix with remaining eggwhites and mix well. Place mixture into piping bag fitted with 9mm plain nozzle and pipe macarons onto lined tray approx size of 50c coin. Cook for 28 minutes in oven preheated to 135 degrees celsius.

  • Cheesecake:

  • 1.

    Cut rind of camembert cheese.

  • 2.

    Mix cream cheese, camembert, sugar and vanilla and ½ cream in food processor until smooth, add melted white chocolate. Meanwhile soak gelatine until soft and squeeze to remove water and add to 100ml of warmed cream until dissolved, now add to cheese mix and mix thoroughly. Strain into bowl and set aside in fridge to firm up. Place in piping bag fitted with 13mm plain nozzle once firmed up and set aside until needed.

  • Dark Choc Disc:

  • 1.

    Melt  ¾ dark chocolate bits over water bath to 115-120 degrees celsius, remove from heat and let cool to low 80 degrees celsius, add more choc bits and stir frequently to seed chocolate, bring chocolate back up to 31-32 degrees celsius and remove any choc bits that have not melted and then spread chocolate onto lined baking tray and allow to set. Reserve any chocolate not used. Once set use heated tart ring to cut disc. And leave to side.

  • Olive Oil Powder:

  • 1.

    Combine olive oil and maltodextrin in bowl with whisk until soft powder is formed and set aside until required.

  • White Choc Domes:

  • 1.

    Melt white choc over water bath. Pour liquid chocolate into 50mm silicone hemisphere moulds to line completely. Move chocolate around so all the area is covered. Invert mould onto wire rack so excess chocolate can drain off. Place in fridge to set completely.

  • Chocolate Shards:

  • 1.

    Cut acetate paper into tall triangle shapes approx. 25cm long and 5cm wide at the base. You will need 4 or 5 of these. These will be templates for the chocolate petals. Melt chocolate over water bath and coat templates in chocolate to approx. 1.5mm thick. Place onto wire rack in fridge to cool completely. Does not matter if they curl as they are meant to resemble flower petals.

  • To Assemble:

  • 1.

    Fill macarons with fig ganache, you will need some of the ganache to fill centre of cake as well.

  • 2.

    Cut cake into 2 level even single cakes.

  • 3.

    Place sable on bottom and add thin layer of plain chocolate ganache and top with one of the sponges. Top cake with some of the fig ganache and top with other cake. Proceed to coat entire cake with the plain ganache. Now pipe large rounds of cheesecake mix on top of cake around edge and fill middle of cake with 3 or 4 macarons. Gently place choc disc on top of this. Gently unmold chocolate domes. Place olive oil powder in centre of cake in a generous pile and place 2 domes one inside the other to create a blossoming flower. Cut a fig from top to bottom in a way to create 4 quarters, like a flower opening. Do not cut to the bottom of the fig. Place some of the olive oil powder into the centre of the fig and gently place it into the centre of the chocolate domes. Peal chocolate petals from acetate and attach to side of cake with melted chocolate or ganache. They should fold over a little. Place half macaron shells into gaps on side of cake and serve immediately.

Nutritional information

Nutritional analysis per serving (60 servings)

  • Energy 398kj
  • Fat Total 22g
  • Saturated Fat 9g
  • Protein 7g
  • Carbohydrate 47g
  • Sugar 30g
  • Sodium 148mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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