This is my updated take on the “shines forever” dessert that got Gordon Ramsay licking the plate clean. The main differences being the usage of black cacao powder to really intensify the flavor of the cake. I also updated plating style to be more in line with something I would present now, as opposed to back then. With the original, I went with about 9 cubes of cake scattered throughout the plate. This time around, I wanted that to be a little more condensed and concise, so I went with a single rectangular piece of cake, with pipings of the mascarpone on top, and everything else building on top of that foundation. I also re-typed the recipe to make it easier to follow, as people found certain steps, namely the usage of Ovaltine as a drink instead of a powder, and how to temper the twigs, to be really confusing, so I wanted to make it more clear, with the writing style of this recipe being way more in line with how I write my recipes now.

I never thought three years later that this recipe would take off or become as viral as it did on social media. I assumed that people have either moved on or forgot about it, but then randomly, it started circulating the internet, and I was pleasantly surprised. The original recipe was named “Shines Forever”, something that I said originally on season 10, only for the producers/editors to cut that out of the actual aired episode, to represent my love for dessert, which would never fade. This chocolate cake will always be my fondest Masterchef memory, since it was the start of a really chaotic journey in my life, and while there were lows and bad times, there were also a lot of positives as well, enough for me to come back for another round of that craziness!

To toast:
1 tbsp white miso paste
1/4 cup walnuts
1/2 cup white chocolate chips

Spread the three ingredients on a sheet tray and bake together at 350 degrees F for 8 minutes. You want the white chocolate to be completely browned on the exterior and the miso to be completely blackened for the other components.

For the black vinegar-Ovaltine chocolate cake:
3/4 cups flour
1/3 cup granulated sugar
1 tablespoon black vinegar
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/4 cup canola oil
1/4 cup black cacao powder
1/2 cup water
2 tbsp Ovaltine powder
a pinch of salt

In a bowl, mix all of your ingredients together to form a batter. Pour the batter into a lined quarter sheet tray and spread into an even layer. Bake in a lined sheet tray at 350 degrees F for 15 minutes. Cool completely and cut into smaller pieces.

For the togarashi-walnut crumble:
1/2 cup roasted white chocolate
1 tablespoon togarashi
1/4 cup toasted walnuts
a pinch of salt

Crush or blitz together your ingredients into a fine crumb. Store the crumble in an airtight container until time to assemble.

For the caramelized white chocolate-burnt miso ganache:
1/2 cup roasted white chocolate
toasted miso paste
2 tablespoons malted milk powder
1/4 cup water
honey (to taste)

In a pot, reduce down the ingredients on medium heat until the chocolate is fully melted into the liquid. Pass through a sieve to remove any lumps. Season with honey as needed so that the ganache is more akin to a salted caramel-like flavor profile.

For the malted mascarpone:
4 oz mascarpone cheese
1 teaspoon malted milk powder
a pinch of salt
1/4 teaspoon vanilla extract

In a bowl, fold everything together to form a softened cream. Transfer into a piping bag.

For the dark chocolate twigs:
1/4 cup dark chocolate chips
a pinch of salt
a dash of togarashi powder

In a double boiler, partially melt chocolate and season with salt and togarashi. Take the chocolate off heat and stir until fully melted. Then continue to stir until the chocolate comes down to about 90 degrees F. Transfer to a piping bag and pipe into ice cold water(literally with ice in the water, to give the twigs a more organic looking appearance). Refrigerate until it is time to plate.

To garnish:
Edible flowers

For this rendition, I started with a rectangle of the cake first. Then I piped on top of that the mascarpone and garnished with a sprinkle of the crumble. Garnish the top of the mascarpone and crumble with the twigs and flower petals. Finish with a pour of the sauce on the side.