Exploding chocolate gateu

1. Preheat the oven to 180ºC/gas mark 4. Place the shortbread biscuits on a baking tray and bake in the oven for 10 minutes until golden brown.

2. Place the biscuits in a food processor and add the melted butter and sugar. Blitz until the mixture resembles fine sand in texture.

3. Gently stir in the popping candy. Place the mixture inside a 15cm cake ring placed on a tray lined with baking paper. Flatten using the back of a spoon then put to one side to set.

4. Add the cream, salt and passion fruit to a small saucepan and place over a medium heat until it almost comes to the boil. Remove from the heat and allow to stand for 5 minutes, then stir in the fresh custard.

5. Put the dark and milk chocolate in a bowl. Place over a bain marie (a pan of gently simmering water) and allow to melt completely. Remove from the heat.

6. Strain the infused cream and add to the bowl of melted chocolate a third at a time, making sure to incorporate the cream thoroughly after each addition. Allow the ganache to cool to room temperature.

7. Once the tart base has set, use a pastry brush to spread some of the ganache on top of the base and around the edges then place in the freezer for 5 minutes. This will ensure that the ganache will not seep through.

8. After 5 minutes, pour the remaining ganache into the ring and place the tart in the fridge to set for 2 hours. Place the tart in the freezer at least 4 hours before flocking.

9. After the gateau is fully frozen, sit the gateau on a wide upturning glass or pot. Remove the metal ring by lightly warming with a blow torch. Remove by carefully sliding the ring downwards. Place back in the freezer.

10. For the flocking, break the chocolate into chunks and place in a small bowl. Melt the chocolate by placing the bowl over a bain marie. Leave to cool slightly before stirring in the vegetable oil.

11. Fill the base of a paint gun with the melted chocolate mixture and attach the nozzle. To avoid redecorating the kitchen in chocolate brown, set a large cardboard box on its side to provide a protective roof and walls to work in.

12. Remove the gateau from the freezer and carefully lift it onto a plate. Place the gateau in the cardboard box then spray it with the chocolate, turning carefully as you go. Return it to the freezer until 20 minutes before serving.